Christmas Tree Cupcake Recipe

I recently baked these Christmas Tree Cupcakes, an irresistible fusion of classic flavors and vibrant festive decorating. Each fluffy bite surprises with a balance of sweetness and richness, reminiscent of cherished holiday memories. Crafted with love and playful sprinkles, they are my go-to treat for celebrating the magic of Christmas.

I’ve always been excited to try something fresh for the holiday season, and these Christmas Tree Cupcakes did not disappoint. When I first saw the idea of creating a little tree out of cupcakes, I was instantly hooked.

I mixed together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter, along with 2 large eggs, whole milk, and vanilla extract to create a batter that’s delightfully light. Baking these cupcakes felt like unfolding a hidden secret of Xmas Desserts that I just had to share.

I drizzled on a buttercream made with powdered sugar, softened unsalted butter and a touch more vanilla extract, infusing just the right amount of flavor before adding green food coloring to evoke the Christmas tree look. Topped with red and green sprinkles, and a little edible star candy for that final festive finish, these treats are sure to impress everyone at your holiday celebration.

Why I Like this Recipe

I like this recipe because it feels really simple to follow, even if I’m not a pro in the kitchen. Every time I bake these cupcakes, I love watching them rise perfectly and fill the house with that delicious buttery and vanilla scent.

I also really enjoy how the buttercream comes together so smooth and creamy. There’s just something magical about mixing in that green food coloring and then topping it off with red and green sprinkles along with edible star candy. It makes the cupcakes look super fun and festive, like a mini Christmas tree.

Another thing is that the ingredients are everyday stuff that I already have on hand, making the recipe super convenient. I like that I can whip these up on a whim, yet they still taste mouth-wateringly good and look amazing for a holiday treat.

Ingredients

• All-purpose flour provides carbs that give body and a light texture to each cupcake.
• Granulated sugar sweetens the batter and adds moistness for a festive flavor.
• Unsalted butter adds rich taste and makes the crumb tender and melt in your mouth.
• Large eggs offer protein and binding power so your cupcakes come out airy.
• Whole milk boosts creaminess and moisture while enhancing the overall flavor.
• Powdered sugar in the buttercream creates a smooth, irresistibly sweet frosting.
• Green food coloring and sprinkles bring vibrant fun and a true holiday vibe.
• Vanilla extract contributes a sweet, aromatic flavor elevating each bite.
• Baking powder helps cupcakes rise and creates a light, fluffy texture.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 cups powdered sugar (for the buttercream)
• 1/3 cup unsalted butter, softened (for the buttercream)
• 2 to 3 tablespoons whole milk (for the buttercream)
• 1 teaspoon vanilla extract (for the buttercream)
• Green food coloring
• Red and green sprinkles
• Edible star candy or gold sprinkles for topping

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a bowl, sift together 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

3. Beat 1/2 cup softened butter with 1 cup granulated sugar in a separate bowl until it’s creamy; then add 2 large eggs one at a time followed by 1 teaspoon vanilla extract.

4. Alternately add the dry ingredients and 1/2 cup whole milk into the butter mixture, starting and ending with the dry ingredients, mixing just until combined.

5. Scoop the batter into the liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

6. Let the cupcakes cool completely on a rack before decorating.

7. For the buttercream, beat 1/3 cup softened unsalted butter until smooth. Gradually mix in 3 cups powdered sugar, adding 2 to 3 tablespoons whole milk and 1 teaspoon vanilla extract as you go until the icing is creamy.

8. Stir in green food coloring to your liking to get that festive look.

9. Frost the cupcakes with the green buttercream and sprinkle red and green sprinkles all over.

10. Top each cupcake with an edible star candy or some gold sprinkles to mimic the top of a Christmas tree and serve. Enjoy!

Equipment Needed

1. Oven – used for preheating and baking the cupcakes
2. Cupcake pan – essential for baking the cupcakes evenly
3. Paper cupcake liners – to line the pan and prevent sticking
4. Mixing bowls – at least two; one for dry ingredients and one for wet
5. Sifter – to evenly incorporate the flour, baking powder and salt
6. Electric mixer – hand mixer or stand mixer for creaming butter and making the buttercream
7. Measuring cups and spoons – necessary for accurate ingredient amounts
8. Spatula – to help fold in ingredients without overmixing
9. Cooling rack – to let the cupcakes cool completely before decorating
10. Toothpick – for checking if the cupcakes are baked through

These are the basic kitchen tools you’ need to whip up these festive cupcakes.

FAQ

Christmas Tree Cupcake Recipe Substitutions and Variations

• If you dont have all-purpose flour, try using cake flour instead. It makes the cupcakes a bit lighter but may change the texture a little bit.
• You can use salted butter in place of unsalted butter. Just cut back on the extra salt in the recipe so it wont taste too salty.
• If whole milk isn’t available, you can substitute with 2% milk or even almond milk if you want a dairy-free version.
• For the buttercream, if you dont have powdered sugar, you can pulse granulated sugar in a blender until its really fine. It might not be as smooth though.
• If you cant find red and green sprinkles, you can use colored sugar or tiny candy pieces to decorate your cupcakes too.

Pro Tips

1. Try to use room temp butter and eggs, it makes mixing way easier and helps everything blend more nicely.
2. Make sure you don’t over mix the batter when you add the milk, or your cupcakes might turn out tough instead of light and fluffy.
3. Always sift your dry ingredients, even if it sounds like a lot of extra work; it really makes a difference in avoiding clumps.
4. Let your cupcakes cool completely before frosting them, cause if they’re still warm, the buttercream can melt and ruin the design.