Christmas Tree Cupcake Recipe

I whipped up a batch of Christmas Tree Cupcakes filled with hints of all-purpose flour, unsalted butter, and vanilla extract that bring a joyful holiday twist to classic ingredients. The combination of rich buttercream, green food coloring, and festive sprinkles makes these cupcakes a delightful centerpiece for the season.

I recently found a fun twist for a festive dessert that I couldn’t wait to share. These Christmas Tree Cupcakes really satisfy your craving for something unique and yummy without being complicated.

I mixed together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt, then creamed 1/2 cup unsalted butter with 1 cup granulated sugar until it looked light and fluffy. After adding 2 large eggs and 1 teaspoon vanilla extract, I slowly folded in 1/2 cup whole milk to get the perfect cupcake batter consistency.

For the buttercream, I beat 1 cup of softened unsalted butter with 3 to 4 cups powdered sugar, adding 1 to 2 tablespoons milk and a touch of green food coloring to create a tree-like look. Decked them out with assorted sprinkles and crowned each with a candy cane, these cupcakes are my perfect Xmas food indulgence that also pays tribute to classic Christmas Cupcakes Recipes and Christmas Cake Designs.

Why I Like this Recipe

I like this recipe for a few reasons. First, I really enjoy how simple and fun it is to make. The instructions are pretty clear and even though i sometimes mess up a step, it’s forgiving enough that it always comes out yummy in the end. Second, the finished cupcakes look so festive. I love how the green buttercream and candy canes give it that cool Christmas tree feel – it reminds me of the holidays even if i’m just having a treat by myself. Third, the combination of flavors is amazing. The moist cupcake with buttery, sweet cream frosting is just perfect, and i feel like every bite makes me more excited for the holiday season. Lastly, i like that it’s a fun project to do with family or friends. It always brings everyone together in the kitchen, even if we end up laughing or making a few mistakes along the way.

Ingredients

• All-purpose flour offers carbohydrates that build structure and tender crumb in your cupcakes.
• Unsalted butter (room temp) adds rich flavor and moisture for a soft, buttery taste.
• Granulated sugar is the key sweetener making this treat delectably sweet and light.
• Eggs provide protein and help bind ingredients together for a stable cupcake mix.
• Whole milk adds moisture along with a small dose of protein for a smoother batter.
• Powdered sugar is essential in buttercream to give a silky, sweet finish to your decoration.
• Candy canes deliver a festive minty touch and serve as charming cupcake tree toppers.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temp)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup unsalted butter (softened for buttercream)
• 3 to 4 cups powdered sugar
• 1 to 2 tablespoons milk (for buttercream)
• Green food coloring
• Assorted sprinkles for decorating
• Candy canes for tree toppers

How to Make this

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

2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a separate large bowl, cream 1/2 cup unsalted butter (room temp) with 1 cup granulated sugar until it gets light and fluffy then add 2 large eggs one at a time and mix in 1 teaspoon vanilla extract.

4. Gradually add the flour mixture to the butter mixture alternating with 1/2 cup whole milk until combined but dont overmix.

5. Spoon the batter into the cupcake liners filling them about 2/3 full and bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean; let them cool completely.

6. For the buttercream, beat 1 cup unsalted butter (softened) until creamy and then slowly mix in 3 to 4 cups powdered sugar.

7. Add 1 to 2 tablespoons milk little by little until you get a smooth, spreadable consistency, then mix in green food coloring until you reach a festive tree shade.

8. Once the cupcakes are cool, generously frost them with the green buttercream.

9. Decorate by sprinkling assorted sprinkles on top and then insert a candy cane in each cupcake as a charming tree topper.

10. Enjoy these festive Christmas Tree Cupcakes with family and friends and have a merry holiday season!

Equipment Needed

1. Oven
2. Cupcake pan with paper liners
3. Two mixing bowls – one for dry ingredients and one for the wet ingredients
4. Whisk for combining the dry ingredients
5. Electric mixer to cream butter and sugar and to make the buttercream
6. Measuring cups and measuring spoons for all the ingredients
7. Spatula for folding the batter and later frosting the cupcakes
8. Toothpick to check if the cupcakes are done
9. Cooling rack to let the cupcakes cool completely
10. Spoon or small ice cream scoop to fill the cupcake liners evenly

FAQ

Christmas Tree Cupcake Recipe Substitutions and Variations

• If you dont have all-purpose flour around, you could try using cake flour instead but you might need a bit extra since its lighter.
• If unsalted butter is missing, you can use salted butter and just reduce the extra salt in the rest of the recipe.
• No whole milk? Almond milk or soy milk should work fine in its place without changing the texture too much.
• If you run out of vanilla extract, a splash of rum or even almond extract can do the trick, though it might taste a bit different.

Pro Tips

1. Make sure not to overmix your batter once you add the flour and milk; if you overdo it the cupcakes can turn out really dense and not as fluffy as you’d like.
2. Test your cupcakes a few minutes before the suggested baking time by sticking a toothpick in the center. Ovens can vary a lot so this saves ya from overbaking.
3. When youre mixing the buttercream, add the milk slowly. It’s best to add just a little at a time until you get the perfect consistency, because if you add too much you’ll never get it right.
4. For a smooth and even buttercream color, mix in the food coloring gradually. This helps you avoid any weird color streaks that might ruin the festive look.