Christmas tree cupcakes are moist and fluffy vanilla cupcakes, the perfect special festive treat for the holidays.
How cute are these Christmas Tree Cupcakes?? These are a great dessert option that looks beautiful and is super easy to make.
Cupcakes are perfect for parties because they are easy to share with a crowd and you don’t even need a fork.
Tips for making Christmas tree cupcakes!
- Measure your flour correctly. Adding to much or to less will affect the recipe.
- Don’t over-mix the cupcake batter.
- Make sure the cupcakes have cooled completely before frosting them.
- You can use any sprinkles to decorate the cupcakes I used confetti sprinkle and star sprinkles.
- A pipping bag with a star tip helps get that perfect spiral twist on the cupcakes.
Can you freeze cupcakes?
Yes you can freeze cupcakes, wrap each one in plastic wrap and place in a freezer bag and freeze upto 3 months. Thaw on the counter at room temperature until completely thawed. I wouldn’t recommend freezing the frosting.
Looking for more holiday treats?
- Oreo Dipped Christmas Cookies
- Chocolate Peppermint Bark
- Peppermint Chocolate Cake Truffles
- Meltaway Cookies
- Spicy Candied Walnuts
- Microwave Peanut Brittle
- Easy Rocky Road Fudge
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Christmas Tree Cupcakes
Christmas tree cupcakes are moist and fluffy vanilla cupcakes, the perfect special festive treat for holidays.
Ingredients
- 2 cups cake flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup softened salted butter
- 1 cup sugar
- ½ cup milk
- 3 eggs
- ¼ tbsp vanilla extract
- ¼ cup rainbow quins (sprinkles)
- 2-3 twizzler pull and peels
- 16 oz green buttercream frosting (almas brand, wilton, or pillsbury. We used Almas, found at your local walmart
- ● Star and confetti sprinkles
Instructions
- Preheat oven to 350*
- In a large bowl, mix cake flour, baking soda, and baking powder. Set aside.
- In a small bowl, cream butter and sugar. Add eggs and whisk. Then, add milk and vanilla and whisk to combine. Add to the larger bowl with the flour and mix until smooth
- Place cupcake liners in a muffin tin. Pour batter into each and fill ⅔ full. Place in the oven for 22 minutes. Remove from the oven and let the cupcakes cool completely before you start to decorate, otherwise, the frosting will not stay on the cupcake.
- Scoop buttercream frosting into a piping bag with an open star tip. You can also use a ziplock if you do not have a piping bag. The open star tip will make the ridges in the tree needed to hold the sprinkles. Additionally, a cake decorating tool will work well for this if available.
- Make a quarter-size circle in the middle of the cupcake. (This is the circle you will trace the frosting around to form a tree. The circle will also prevent the frosting from sinking in the middle.)
- Starting from the outside, slowly ice the cupcake in a swirl pattern, with each layer slightly overlapping the other. Continue until you are in the middle of the cupcake. Push the icing down and quickly pull up to form the tree tip.
- Unwrap twizzler pull and peels and wrap around the bottom of the cupcake to make a tree skirt.
- Sprinkle the confetti sprinkles on top the Christmas tree. Place a sprinkle star at the top and enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 420Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 90mgSodium 140mgCarbohydrates 61gFiber 0gSugar 41gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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