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Vasilopita cupcakes

An unconventional vasilopita, for an unconventional year
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Bread, Dessert
Cuisine: Greek
Keyword: Mia Kouppa, MIa Kouppa vasilopita, Vasilopita
Servings: 24 cupcakes
Author: Mia Kouppa


  • Stand mixer or hand-held mixer with paddle attachment
  • Muffin pan
  • Cupcake liners


  • 3 1/2 cups (525 grams) sifted all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup (225 grams) unsalted butter, softened
  • 2 cups (400 grams) white granulated sugar
  • 6 large eggs
  • 1 tbsp grated orange zest tightly packed
  • 1 tsp vanilla extract
  • 2 tbsp (30 mL) cognac or brandy
  • 1 cup (250 mL) milk
  • 1/3 cup (45 grams) icing sugar, for dusting on top of vasilopita cupcakes
  • almonds or other nut You need enough to identify the number of vasilopita cupcakes you will be serving on New Year's Day


  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl combine the sifted flour, baking powder and salt. Mix together with a whisk or a fork. Set aside.
  • In the bowl of an electric mixer and at medium speed, cream together the butter and sugar. Beat until well combined and smooth, approximately 3 - 4 minutes.
  • To the sugar and butter add the eggs one at a time, beating well after each addition. Then add the orange zest, vanilla extract and cognac. Mix well.
  • Slowly add one cup of the flour to the bowl of the electric mixer. Mix well. Then add the milk and the remaining flour. Mix well at low speed to prevent splattering. When the ingredients have been combined, turn the speed to medium and continue to beat for another minute or two. Your batter should be smooth and without any lumps.
  • Take a silver coin (see note) and wash it well. Dry the coin and then wrap it in securely in either food grade plastic wrap or aluminum foil. Set aside.
  • Line your muffin pan with cupcake liners; this recipe will make a total of 24 - 26 cupcakes so you may need to bake in batches.
  • Fill each cupcake liner 2/3 of the way with the batter.
  • Using a knife, make an indentation in the batter of one of your cupcakes and place your coin into the batter, ensuring that it does not poke through the top. Be sure to remember which cupcake has the coin!
  • Decide on how many vasilopita cupcakes you will serve on New Year's Day and mark these with an almond or other nut by placing it on top of the batter. Be sure that one of the cupcakes that you have marked has the coin in it.
  • Bake your vasilopita cupcakes in the middle rack of your oven for between 24 - 26 minutes. Check if they are done by inserting a toothpick into the center of one of your cupcakes (an unmarked one is easiest so that you don't accidentally hit the coin). If the toothpick comes out clean, the vasilopita cupcakes are ready. Remember, each oven is different so you may want to start checking your cupcakes after 20 minutes or so.
  • Allow the vasilopita cupcakes to cool for 5 minutes in the muffin tray and then transfer them to a cake rack to cool completely. Once fully cooled you can dust those that you will be serving on New Year's Day (those marked with the nut) with icing sugar. Any remaining vasilopita cupcakes can be wrapped securely in plastic wrap and frozen.
  • Be mindful when serving the vasilopita to small children and the very elderly; the coin could be a choking hazard.
  • Enjoy, and Happy New Year!!


In measuring out your flour, sift it first and then measure it out.
We usually use a quarter as the silver coin in our vasilopita cake, and have also used it in these cupcakes.  However, you can also choose to use a nickel or a dime, which are smaller and may be easier to hide in the vasilopita cupcakes.
Extra frozen vasilopita cupcakes can be enjoyed by bringing to room temperature to thaw.