Step 1

Heat oven to 350F and line your cupcakes tins with papers. Sift the flour, baking soda, baking powder, salt, and cocoa powder into a large bowl then whisk together and set aside.

Step 2

Cream the butter and Truvia® Sweet Complete™ All-Purpose Sweetener for 2 minutes on high. Scrape the bowl down then add the vanilla and eggs one at a time while mixing on medium. Beat in the sour cream and scrape down once more then add the milk and mix on low until combined.

Step 3

Transfer the flour mixture to your mixing bowl and mix on low until combined. Use a spatula to finish the batter off, mixing in and stray pockets of flour, milk etc.

Step 4

Fill your cupcake papers up 2/3 the way up and bake at 350F for about 22 minutes or until the centers are springy to the touch.

Step 5

Beat the room temperature butter, salt, and Truvia® Confectioners sweetener on high for about 5 minutes or until light and fluffy then pour in 1-3 tbs cream or milk to achieve the desired consistency.

Step 6

Divide the frosting into the desired number of bowls and color each batch using food coloring. I made red, green, and yellow frostings as well as a small batch of gold. It's always a good idea to leave some frosting uncolored to use for contrast or to lighten a colored batch.

Step 7

Use a spatula to cover the tops of the cooled cupcake with frosting.

Step 8

Pour colored sanding sugars onto small plates then invert the cupcakes onto the sugar and press gently so the buttercream is covered. I used a medium round tip to pipe the tops of the ornaments with frosting I had tinted with gold lusted dust. Pipe additional decorations on top if desired and apply sugar pearls, crushed candy canes, and colorful candies for added interest.