If you’re on the hunt for a fun and festive way to sweeten up your holiday celebrations, this Christmas Tree Cupcake Recipe is an absolute must-try. I absolutely love how these cupcakes turn out—fluffy, moist, and topped with bright green swirls that look just like little Christmas trees! Plus, decorating them is half the fun, and I’ll share all my best tips to help you nail that perfect swirl and those adorable edible accents. Whether you’re baking with the kids or aiming to impress family guests, these cupcakes will quickly become your new holiday favorite.
Why You’ll Love This Recipe
- Festive and Fun to Decorate: I discovered this trick when I saw how easy it is to create the tree shape with simple piping techniques—and kids love helping out!
- Perfect Texture Every Time: This recipe yields cupcakes that are fluffy but still hold their shape well under the frosting.
- Customizable Toppings: You can use different sprinkles, candies, or even add a dusting of powdered sugar like fresh snow for a charming winter touch.
- Great for Holidays and Parties: It’s an instant holiday hit—my family goes crazy for these colorful cupcakes year after year!
Ingredients You’ll Need
These ingredients come together beautifully to create a classic vanilla cupcake base with a luscious green buttercream frosting that’s easy to pipe and decorate. A couple of pantry staples and some simple candy accents bring the whole look together.
- Cake Flour: Gives you a tender crumb that’s lighter than all-purpose flour.
- Baking Soda and Baking Powder: These leavening agents ensure your cupcakes rise nicely and stay fluffy.
- Salted Butter: Softened butter adds rich flavor and moisture.
- Granulated Sugar: Sweetens without overpowering the delicate vanilla flavor.
- Milk: Provides moisture and helps create a smooth batter.
- Eggs: They bind everything together and add structure.
- Vanilla Extract: For that classic warm flavor—don’t skip it!
- Rainbow Sprinkles: For that fun, festive pop of color on your “trees.”
- Twizzler Pull ‘n’ Peel Candy: Peeled into thin strings, these make the perfect edible “tree skirts.”
- Green Buttercream Frosting: The star of the show that transforms your cupcakes into Christmas trees.
- Star-shaped Sprinkles: For placing a charming star on top of each cupcake.
- Confectioners Sugar (optional): A light dusting looks like freshly fallen snow.
Variations
I love making this Christmas Tree Cupcake Recipe my own by swapping out colors and toppings, so feel free to get creative! You can adjust the frosting color or use your favorite candies to suit your holiday theme.
- Flavor Swaps: I once added a hint of peppermint extract to the frosting—it’s such a festive twist and makes your kitchen smell amazing.
- Diet-Friendly Version: You can use dairy-free butter and milk alternatives to make these cupcakes suitable for lactose intolerance, without losing that great taste.
- Different Candy Decorations: Try mini M&Ms or edible glitter instead of rainbow sprinkles for a different sparkle.
- Vegan Adaptation: Using flax eggs and plant-based butter works well, though expect a slightly different texture, which I think is just as delicious.
How to Make Christmas Tree Cupcake Recipe
Step 1: Prep Your Oven and Cupcake Liners
This is where your bake gets a confident start—preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make cleanup a breeze and prevent sticking. I like to use sturdy paper liners in festive colors to boost the holiday vibe right from the start.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cake flour, baking soda, and baking powder. This ensures an even rise and light texture. You can set this aside while you go on to cream the butter and sugar—it keeps the workflow smooth.
Step 3: Cream Butter and Sugar, Then Add Wet Ingredients
In another bowl, beat the softened butter and sugar until fluffy—this step traps air that makes cupcakes tender. Next, add your eggs one at a time, whisking until fully combined. Then stir in the milk and vanilla extract for that classic, comforting flavor. Your batter should look nice and smooth now.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined—over-mixing can make cupcakes dense, so a few lumps are okay. You’ll find the batter quite thick but pourable, perfect for cupcake tins.
Step 5: Scoop Batter and Bake
Fill each cupcake liner about two-thirds full to leave space for the cupcakes to rise. Bake for approximately 22 minutes—start checking at 20 minutes by inserting a toothpick in the center; if it comes out clean, you’re good. Watch the edges—they should pull slightly away from the liners when done.
Step 6: Cool Before Decorating
Patience is key here! Let your cupcakes cool completely on a wire rack; warm cakes will melt the frosting and make decorating frustrating. This also helps the cupcakes settle and become easier to handle.
Step 7: Pipe Your Christmas Trees
Fill a piping bag fitted with an open star tip with green buttercream frosting. Start by making a quarter-sized circle in the middle of the cupcake. Then, beginning from the outer edge, pipe a swirling pattern spiraling inward, overlapping layers to create a tree shape. When you reach the center, push the tip down and quickly pull up to form the tree’s tip—like a little frosting peak. It’s easier than it sounds and looks so charming!
Step 8: Add Twizzler Tree Skirts and Decorations
Carefully wrap a string of Twizzler Pull ‘n’ Peel candy around the base of each cupcake frosting to mimic a tree skirt—this adds a fun, edible twist that both kids and adults adore. Next, sprinkle rainbow sequins and place a star-shaped sprinkle on top to finish each tree. If you like, dust lightly with confectioners sugar for a snowy effect.
Pro Tips for Making Christmas Tree Cupcake Recipe
- Use Room Temperature Ingredients: I learned that using softened butter and room temp eggs helps everything emulsify smoothly for a tender crumb.
- Don’t Overfill Your Cupcake Liners: Filling them ⅔ full prevents overflow and gives the perfect dome for your tree base.
- Practice Piping on a Plate First: Trying out your frosting swirl before decorating cupcakes boosts confidence and keeps your trees neat.
- Cool Completely Before Frosting: Frost warm cupcakes, and you’ll end up with a melted, messy frosting mess!
How to Serve Christmas Tree Cupcake Recipe
Garnishes
I always go for star-shaped sprinkles on the tip of the tree—they just feel like tiny presents waiting under the branch! Rainbow sprinkles add a cheerful touch, but you can swap those with edible glitter or mini candy pearls for an elegant sparkle. If you want a winter wonderland vibe, dust with a light layer of confectioners sugar last minute.
Side Dishes
These cupcakes pair wonderfully with a warm cup of spiced hot cocoa or peppermint tea. For a party spread, I love serving them alongside gingerbread cookies or mini cheesecakes to complement their sweetness without overwhelming the palate.
Creative Ways to Present
For festive flair, I arrange the cupcakes on a large platter in the shape of a giant Christmas tree! You can also place them on a tiered stand decorated with pine sprigs and holly for an eye-catching centerpiece. Wrapping a little bow around the cupcake liners adds a lovely finishing touch when gifting.
Make Ahead and Storage
Storing Leftovers
Once frosted, I store leftover cupcakes in an airtight container in the fridge to keep the frosting firm and fresh. They stay delicious for up to 3 days, which is perfect for munching throughout the holiday week.
Freezing
If you want to make these ahead, freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready, thaw completely before frosting. I’ve had great success keeping cupcakes tasting fresh this way for up to a month.
Reheating
To enjoy leftovers at their best, let refrigerated cupcakes come to room temperature before serving. I avoid microwaving once frosted, as it can melt the decoration. If you freeze unfrosted cupcakes, popping them in the microwave for 10-15 seconds after thawing gives them a just-baked softness.
FAQs
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Can I make this Christmas Tree Cupcake Recipe gluten-free?
Absolutely! Swap the cake flour for a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum or other binders for best texture. You might also need to watch the baking time closely, as gluten-free flours can vary.
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What if I don’t have a piping bag or star tip?
No problem! You can fill a sturdy ziplock bag with frosting and snip one corner to pipe your tree. While it won’t create the exact star pattern, you can still achieve a cute and festive tree swirl with steady pressure.
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Can I use store-bought frosting instead of homemade?
You can! Just pick a good-quality buttercream and add green food coloring to get that Christmas tree vibe. Homemade frosting tends to taste better and allows you to adjust consistency and flavor, but store-bought is a time-saver.
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How do I keep the Twizzler skirts from slipping off?
To help Twizzlers stick, gently press them into the frosting right after piping, when it’s still soft. I often nudge the candy into a slight indentation around the base to keep them snug. If you wait too long, they might slide off.
Final Thoughts
This Christmas Tree Cupcake Recipe holds a special place in my holiday baking lineup. It captures that magical festive spirit with just the right balance of taste and visual cheer. I recommend trying it this season because once you make these, you’ll find yourself baking them year after year, sharing smiles and sugary joy with everyone around your kitchen table. Trust me, your friends and family will thank you!
Print
Christmas Tree Cupcake Recipe
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive Christmas Tree Cupcakes are a delightful holiday treat featuring a moist vanilla cake base, decorated with green buttercream frosting piped in a swirl to resemble a Christmas tree. Twizzler Pull ‘n’ Peel candy strings act as a charming tree skirt, topped with colorful rainbow and star-shaped sprinkles, and optionally dusted with confectioners’ sugar for a snowy effect. Perfect for holiday parties and celebrations.
Ingredients
Cake Ingredients
- 2 cups cake flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup milk
- 3 large eggs
- ¼ Tablespoons vanilla extract
Decoration Ingredients
- 16 oz. green buttercream frosting
- ¼ cup sequin-style rainbow sprinkles
- 2–3 Twizzler Pull ‘n’ Peel Candy, peeled into strings
- Star-shaped sprinkles
- Confectioners sugar, optional
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (177°C). Line a muffin tin with cupcake liners and set aside to ensure easy cupcake removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, and baking powder. Set this mixture aside for incorporation with the wet ingredients.
- Cream Butter and Sugar, Add Wet Ingredients: In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, whisking to combine. Then pour in the milk and vanilla extract, whisking until the mixture is smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients bowl, mixing gently until you achieve a smooth, uniform batter without overmixing.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for approximately 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin to prevent the frosting from melting when applied.
- Pipe Buttercream Frosting: Fill a piping bag fitted with an open star tip with the green buttercream frosting. Begin by piping a small quarter-size circle in the center of each cupcake. Then, starting from the outer edge, swirl the frosting inward in overlapping layers to mimic the shape of a Christmas tree. At the top, push the tip down and quickly pull up to create a pointed tree tip.
- Add Twizzler Tree Skirt: Take a length of peeled Twizzler Pull ‘n’ Peel candy string and wrap it around the base of the frosted cupcake to represent a festive tree skirt.
- Decorate with Sprinkles: Sprinkle sequin-style rainbow sprinkles across the frosting and place a star-shaped sprinkle at the peak of the tree.
- Optional Snow Effect: Lightly dust powdered sugar over the cupcakes to give a snowy appearance, enhancing the holiday theme.
Notes
- If you do not have a piping bag or cake decorating tool, you can use a ziplock baggie by cutting a small hole in one corner for piping the frosting.
- Make sure cupcakes are fully cooled before frosting to prevent the buttercream from melting.
- You can substitute rainbow sprinkles with any preferred color scheme to match your holiday decor.
- For a dairy-free version, use dairy-free butter and milk alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
