Christmas Tree Cupcake Recipe

I made my Christmas Tree Cupcakes with care using classic staples like all-purpose flour, unsalted butter, and vanilla extract combined with green food coloring and holiday sprinkles. The result is a festive, charming dessert that sparks a smile and invites you to appreciate a playful take on a holiday treat.

I recently tried my hand at making Christmas Tree Cupcakes and had to share it with you all. I’ve always been fascinated by creative holiday desserts and this recipe quickly became a new favorite of mine.

The secret is in the balance of flavors and textures – I start with 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, and 2 large eggs to create a light cake base. Then I mix in 1/2 cup whole milk along with 2 teaspoons baking powder so it rises perfectly.

For the frosting, I whip up 1/2 cup unsalted butter with 2 1/2 cups powdered sugar, add a splash of milk and a hint of vanilla extract, then color it green to match the festive theme. It reminds me a lot of those Christmas Cupcakes Recipes I grew up with, blending fun holiday spirit with easy baking techniques.

Its a bit imperfect sometimes but that’s what makes it real and fun to share with family and friends.

Why I Like this Recipe

I really like this recipe because it’s super easy to follow and the ingredients are things I already have at home. I also love how fun it is to decorate the cupcakes into a cool Christmas tree design even if I’m not a pro baker. Another reason is that the frosting is creamy and not too sweet, which makes every bite just right. Finally, making these cupcakes makes me feel festive and adds a special touch to my holiday celebrations.

Ingredients

• All-purpose flour provides carbohydrates needed for structure and a light, tender crumb.
• Granulated sugar adds sweetness and energy, making the treat super delicious.
• Unsalted butter enrich flavor and moist texture, though its fat is not very healthy.
• Eggs are packed with protein and help bind all ingredients together in the cupcake.
• Whole milk contributes moisture and tenderness while offering some natural carbohydrates.
• Baking powder is a leavening agent that makes the cupcakes light and fluffy.
• Green food coloring gives a festive hue and an extra dash of holiday magic.
• Assorted holiday sprinkles and edible decorations adds extra festive touch and joyful crunch.

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
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter for frosting, softened
• 2 1/2 cups powdered sugar
• 1 to 2 tablespoons whole milk (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• Green food coloring (adjust to desired shade)
• Assorted holiday sprinkles and edible decorations

How to Make this

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

2. Cream together the 1/2 cup unsalted butter (softened) and 1 cup granulated sugar until light and fluffy.

3. Beat in the 2 large eggs one at a time then mix in 1 teaspoon vanilla extract.

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

5. Alternate adding the dry ingredients and 1/2 cup whole milk to the wet mixture, starting and ending with the dry ingredients so things mix evenly.

6. Scoop the batter into the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cupcakes cool completely on a wire rack before frosting them.

8. For the frosting, cream 1/2 cup unsalted butter (softened) then gradually beat in 2 1/2 cups powdered sugar, mixing in 1/2 teaspoon vanilla extract and 1 to 2 tablespoons whole milk until smooth.

9. Add green food coloring to your frosting until you achieve your desired shade, then decorate the cupcakes with the frosting, sprinkles and other edible decorations to give it that Christmas tree look.

Equipment Needed

1. Preheated oven (set to 350°F)
2. Cupcake pan with paper cupcake liners
3. Two mixing bowls (one for wet ingredients and one for dry ingredients)
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Rubber spatula
7. Toothpick (to test cupcakes for doneness)
8. Wire cooling rack (for letting the cupcakes cool)

FAQ

Christmas Tree Cupcake Recipe Substitutions and Variations

• All-purpose flour: Try a gluten-free flour blend if you need a wheat-free option. It might change the texture a bit so you might need to experiment.
• Granulated sugar: You can swap it out with coconut sugar or a bit of honey. Just be aware the flavor will be a tad different and you may need to adjust the liquids.
• Whole milk: Almond milk or soy milk works as a good substitute if you don’t have whole milk handy. These will keep your cupcakes moist.
• Unsalted butter (for both batter and frosting): Margarine can be used instead in a one to one ratio. The taste may slightly change but it still works pretty well.

Pro Tips

1. Make sure all your cold ingredients like butter, eggs, and milk are at room temperature before you start. This helps everything blend in smoothly and prevents lumps so your cupcakes turn out fluffy.
2. Be careful when you mix the dry and wet ingredients together, dont over stir it. Overmixing can make your cupcakes tough so stop when its just combined.
3. Let your cupcakes cool completely before you put on the frosting. Even a little bit of warmth can melt the icing and make it slide off, so be patient.
4. When you add the green food coloring to your frosting, add it drop by drop. That way you can achieve the perfect shade without it turning too intense too quickly.