Christmas Tree Cupcake Recipe

I love whipping up my Christmas Tree Cupcakes in the season. The blend of all-purpose flour, granulated sugar, and unsalted butter creates a delicious base, paired with eggs and a hint of green food coloring. Topped with creamy powdered sugar frosting and festive sprinkles, each bite celebrates the holiday spirit.

I gotta tell you, these Christmas Tree Cupcakes are something else! I first tried them when I was hunting for a fresh and fun twist on holiday treats, and they blew me away.

With a batter made from 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsalted butter, plus 2 large eggs and 1/2 cup whole milk, these cupcakes have just the right amount of moisture and flavor. Add in 2 teaspoons vanilla extract, 1 1/2 teaspoons baking powder, a pinch of salt, and a few drops of green food coloring and you have a festive base ready to go.

I topped mine with a frosting made of 1 cup sifted powdered sugar, 1/4 cup softened unsalted butter, and 2 to 3 tablespoons heavy cream. Topped off with sprinkles, red sugar pearls, mini candy canes and a bit of edible glitter, these treats are a fun Christmas dessert that looks as good as it tastes.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love how fun and festive it is. Making these Christmas tree cupcakes always puts me in the holiday spirit and gives me a chance to be creative with the decorations. I know it sounds simple, but mixing in just a few drops of green food coloring and then decorating with sprinkles and candy canes makes them look super cool and makes the whole process more exciting.

Also, I like how the recipe isn’t too complicated. I just preheat the oven to 350°F, mix all the dry stuff like flour, baking powder, and salt in one bowl, then beat the butter with sugar until it’s super light and fluffy. I add in eggs, vanilla, and then slowly mix in the milk and dry ingredients. It might sound like a lot, but trust me, it’s pretty straightforward and easy to follow, even if I slip up every once in a while.

Another reason is that the frosting is awesome. I beat together sifted powdered sugar and softened butter, then slowly add heavy cream until it’s smooth and creamy. This part is really satisfying because it gives you that perfect texture to spread over the cupcakes before you add all the decorations. Even if my first try sometimes turns out a little lumpy, it usually improves the next time.

Finally, I appreciate that these cupcakes remind me to not worry too much about getting everything perfect. Even if I mess up a bit or my decorations don’t turn out exactly as planned, it’s all part of the fun. It makes baking feel more laid-back and personal—like I’m creating a unique treat that’s meant to be shared and enjoyed with family and friends during the holidays.

Ingredients

• All-purpose flour is our main carbohydrate provider and gives structure to these tasty treats.
• Granulated sugar makes it super sweet, though it doesn’t really supply any protein or fiber.
• Unsalted butter adds creaminess and fat for a rich flavor that you just cant resist.
• Eggs, being a good protein source, help hold the mix together really well.
• Whole milk smooths out the batter, offering moisture and a light dairy touch.
• Baking powder makes the cupcakes rise, leaving them fluffy and light when baked.
• Vanilla extract infuses a warm, sweet aroma that enhances all the other flavors.
• Assorted decorations add that extra festive look and fun holiday vibe to the cupcakes.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temp
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• A few drops of green food coloring (adjust to your taste)
• 1 cup powdered sugar, sifted (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 to 3 tablespoons heavy cream (for a smooth frosting)
• Assorted decorations like sprinkles, red sugar pearls, mini candy canes and edible glitter for that extra holiday touch

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate large bowl, beat the unsalted butter with granulated sugar until it becomes light and fluffy, then add the eggs and vanilla extract.

4. Slowly add the dry ingredients and the whole milk alternately into the butter mixture, stirring until just combined.

5. Stir in a few drops of green food coloring until you get your desired color.

6. Divide the batter evenly into the cupcake liners and bake for about 18-20 minutes, or until a toothpick comes out clean.

7. While the cupcakes cool, prepare the frosting by beating together the powdered sugar and softened butter.

8. Slowly mix in the heavy cream until the frosting is smooth and has a light, creamy consistency.

9. Once the cupcakes are completely cool, either pipe or spread the frosting on each one.

10. Finally, decorate the frosted cupcakes using sprinkles, red sugar pearls, mini candy canes, and edible glitter to create that fun Christmas tree look. Enjoy your festive treat!

Equipment Needed

1. Preheated oven – You’ll need your oven to preheat it at 350°F before starting.
2. Muffin tin – This is necessary to place your batter in before baking.
3. Cupcake liners – They go inside the muffin tin to help the cupcakes come out easily.
4. Mixing bowls – At least two are needed; one for whisking the dry ingredients and another larger bowl for beating the butter and sugar together.
5. Electric mixer – Useful for beating the unsalted butter with the sugar until light and fluffy, though a good hand mixer works too.
6. Whisk – For mixing the dry ingredients together smoothly.
7. Measuring cups and spoons – Essential for accurately measuring your flour, sugar, baking powder, salt, milk, and other ingredients.
8. Rubber spatula – Handy for stirring the batter gently and scraping every bit out of the bowl.
9. Cooling rack – For letting your cupcakes cool completely before frosting them.
10. Toothpick – To test if the cupcakes are done by inserting it into the center; it should come out clean when ready.
11. Piping bag and tips (optional) – If you want to pipe the frosting neatly on the cupcakes.

FAQ

Christmas Tree Cupcake Recipe Substitutions and Variations

• All-purpose flour: Try using whole wheat pastry flour instead to give a nuttier flavor, but note that it might make the cupcake a bit denser.
• Granulated sugar: You can swap this with an equal amount of coconut sugar which gives a subtle caramel note even though it changes the sweetness slightly.
• Unsalted butter: If you’re in a pinch, you can use a good quality margarine. It might affect the flavor a bit but works well for mixing into the batter.
• Whole milk: Almond milk or soy milk can be used as a substitute, using the same amount as the recipe calls for. These will keep your cupcakes moist but might add a hint of their own flavor.
• Eggs: For those who are allergic or just dont have any eggs at hand, try replacing each egg with 1/4 cup of unsweetened applesauce. Just be aware that this can slightly change the texture and taste.

Pro Tips

1. Make sure all your ingredients like the butter, eggs and milk are at room temp before you start cuz this helps everything mix together way smoother and prevents lumpy batter.
2. When adding the dry ingredients, do it in parts alternating with the wet ones. This little trick help keeps your cupcakes light instead of turning them into a dense mess.
3. For the frosting, always sift your powdered sugar to avoid any gritty bits; trust me, it really makes a difference in getting a super smooth texture.
4. Be careful with the food coloring – just add a few drops at a time and mix it well, you can always add more if you want a deeper color instead of accidentally making it super intense.