Name: Christmas Tree Cupcakes with Crushed Cakes Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup butter, room temperature; 1 ½ cups granulated sugar; ½ cup vegetable oil; 3 teaspoons vanilla extract; 4 large eggs; 1 ¼ cups whole milk; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup butter, room temperature; 8 ounces cream cheese, room temperature; ½ teaspoon salt; 1 teaspoon vanilla extract; 3 cups powdered sugar; 10 Little Debbie Christmas Tree Cakes; 2 tablespoons milk; Red gel food coloring (to taste); Green sanding sugar (for garnish)

There’s nothing quite like sinking your teeth into a festive treat that looks as magical as it tastes, and these Christmas Tree Cupcakes with Crushed Cakes Recipe deliver just that. You’ll love how the crushed Little Debbie Christmas Tree Cakes folded into the frosting add unexpected texture and flavor that make each bite so special.

The image shows a close-up of a cupcake with one main layer of yellow cake topped with a tall, swirled layer of light pink frosting. The frosting has a smooth and creamy texture with green sugar sprinkles scattered on top. Thin red stripes of icing run vertically down the frosting and onto the white cupcake liner below. The cupcake sits on a white marbled surface with a white cloth decorated with red, green, and gray dots underneath. In the background, there are a few more cupcakes with the same frosting and decoration, slightly blurred. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Tree Cupcakes with Crushed Cakes Recipe
Top Tip
How to Serve Christmas Tree Cupcakes with Crushed Cakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Cupcakes with Crushed Cakes Recipe

Why You'll Love This Recipe

This recipe isn’t just about cute cupcakes; it’s a fun, interactive dessert that brings a nostalgic twist to your holiday baking. Whenever I make these, they light up the room — and your party guests will be asking for seconds.

Creative and Festive: These cupcakes are styled like Christmas trees, so they bring holiday cheer to any table.
Unique Frosting Twist: Incorporating crushed Christmas Tree Cakes into the frosting adds soft, cake-y pockets of flavor you don’t get with regular frosting.
Perfect Party Treat: They’re small, shareable, and look impressive — ideal for holiday gatherings or classroom parties.
Make-Ahead Friendly: Thanks to the cream cheese frosting, these hold up well refrigerated and can be prepared in advance.

A close-up view of a cupcake with two main layers: the bottom layer is light yellow, soft, and spongy cake, and the top layer is a thick swirl of pale pink frosting that has a smooth and fluffy texture. The frosting is decorated with thin, bright red drizzle and small green sprinkles. The cupcake liner is white and the cupcake is placed on a silver fork, resting on a white marbled surface with a white cloth that has small red, green, and black dots. In the background, there are more similarly decorated cupcakes, slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of these Christmas Tree Cupcakes with Crushed Cakes Recipe starts with the balance of basic cupcake ingredients and the secret addition of crushed Little Debbie cakes. Each part works in harmony to create a moist, tender cupcake with a rich, textured frosting that tastes like a holiday dream.

Flat lay of a small pile of unsalted butter cubes, two brown eggs with smooth shells, a small white bowl filled with granulated sugar, a small white bowl of clear vegetable oil, a few fresh whole vanilla beans, a small white bowl of whole milk, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of fine salt, a small white bowl of cream cheese block, a small white bowl of powdered sugar, ten unwrapped Little Debbie Christmas Tree Cakes arranged neatly, a small white bowl of red gel food coloring, and a small white bowl of green sanding sugar, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Using room temperature butter is key for creaming with sugar smoothly, which helps create a light, fluffy cupcake base.
Granulated Sugar: Sweetens the cake and also works with butter to create air pockets for lift.
Vegetable Oil: Adds moistness so cupcakes don’t dry out — a little goes a long way.
Eggs: Provide structure and richness; at room temperature, they blend better into batter.
Whole Milk: Adds moisture and richness – a crucial part of getting that tender crumb.
All-Purpose Flour: The foundation of your cupcakes, supporting softness without being too dense.
Baking Powder: The leavening agent that gives cupcakes their rise.
Salt: Enhances the overall flavor without making it salty.
Cream Cheese (for frosting): Gives the frosting its signature tang and smooth texture.
Powdered Sugar: Sweetens and thickens frosting perfectly.
Little Debbie Christmas Tree Cakes: The star ingredient in the frosting, crushed up for added flavor and texture.
Green Sanding Sugar: Adds a festive sparkle and crunch topping.
Red Gel Food Coloring and Milk: For a sweet drizzle that adds visual pop and a touch of extra sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these Christmas Tree Cupcakes with Crushed Cakes Recipe my own by experimenting with colors and flavors depending on who I’m serving. Feel free to substitute the crushed cakes with different festive treats or add your own flair with complementary extracts or sprinkles.

Variation: I once swapped out the crushed Little Debbie cakes for crushed gingerbread cookies — it added a warm spice note and gave the frosting a more rustic feel. Works great if you like a bit more holiday spice.
Dietary Modification: For a dairy-free twist, try coconut cream cheese and vegan butter; though I haven’t tried it myself, readers have had success with these swaps.
Seasonal Changes: Beyond Christmas, swapping green sanding sugar for pastel colors makes these cupcakes perfect for spring celebrations too.

Step-by-Step: How I Make Christmas Tree Cupcakes with Crushed Cakes Recipe

Step 1: Cream the Butter and Sugar

Start by creaming your room temperature butter with the granulated sugar until the mixture is smooth and fluffy. I like to use my stand mixer on medium speed for about 3 minutes, but a hand mixer works just fine here. This step is essential because it injects air, helping your cupcakes rise beautifully.

Step 2: Add Wet Ingredients

Next, add your eggs, vegetable oil, and vanilla extract. Beat well until everything is fully combined. Then pour in the whole milk — the batter might look a bit curdled at this point, but don’t worry, that’s totally normal and won’t affect your cupcakes.

Step 3: Incorporate Dry Ingredients Gently

Add the flour, baking powder, and salt to your wet ingredients. Start mixing on low speed until the flour is just absorbed, then bump it up to medium until the batter is smooth with no dry streaks. Avoid overmixing here to keep your cupcakes tender.

Step 4: Bake and Cool

Fill cupcake liners about half to two-thirds full with the batter, then bake at 350°F (175°C) for 14-16 minutes. You’ll know they’re ready when the edges turn lightly golden and a toothpick comes out clean. Let them cool completely before frosting — warm cupcakes will make the frosting melt.

Step 5: Make the Frosting with Crushed Cakes

Using your mixer’s whisk attachment, beat room temperature butter, cream cheese, and salt until smooth. Add vanilla and powdered sugar gradually, mixing on low speed to avoid a powdery cloud. Then it’s time for the fun part — pulsing the Little Debbie Christmas Tree Cakes in a food processor until crumbly and creamy. You want this frothy, soft texture that blends lovely into your frosting.

Step 6: Assemble and Decorate

Mix the crushed cakes into your frosting with a paddle attachment for the smoothest result. Then, reserve about half a cup of frosting to mix with milk and red food coloring; this will be your drizzle. Pipe the remaining frosting into a tall swirl on each cupcake using a large star tip, drizzle the red frosting back and forth over the tops, and finish with a sprinkle of green sanding sugar for that authentic Christmas tree sparkle.

Top Tip

Over the years, I’ve learned a few tricks that really elevate these Christmas Tree Cupcakes with Crushed Cakes Recipe. These practical tips helped me avoid the common pitfalls and wow my friends every time.

Proper Butter Temperature: Make sure your butter and cream cheese are softened to room temp — not melted. This ensures smooth, creamy frosting without lumps.
Pulse, Don’t Blend: When crushing the Christmas Tree Cakes, pulse a few times to keep some texture; blending too long turns your frosting wet.
Use a Large Star Tip: If your frosting is a bit chunky because of the crushed cakes, a large star tip lets you pipe beautiful swirls without clogging.
Timing is Key: Always let your cupcakes cool completely before frosting — warm cakes can cause your frosting to melt and lose its shape.

How to Serve Christmas Tree Cupcakes with Crushed Cakes Recipe

Christmas Tree Cupcakes - Serving Suggestion

Garnishes

Personally, I stick with green sanding sugar sprinkled generously for that festive sparkle. I also love adding tiny edible pearl “ornaments” or mini red candies as “baubles” on the tree frosting—super cute and kid-friendly. If you want to get extra fancy, little star-shaped sprinkles at the cupcake top work wonders.

Side Dishes

These cupcakes pair beautifully with a warm cup of hot cocoa or mulled cider, making for a cozy holiday snack break. I often serve them alongside a cheese board or fresh fruit to balance the sweet richness.

Creative Ways to Present

For holiday parties, arranging these cupcakes on a tiered platter shaped like a Christmas tree makes a stunning centerpiece. You can also place a star-shaped cookie on top of the frosting swirl for a finishing touch that really sells the tree idea.

Make Ahead and Storage

Storing Leftovers

Since the frosting contains cream cheese, I always keep leftover cupcakes in an airtight container in the refrigerator. Properly stored, they stay fresh and flavorful for up to 5–7 days. Just bring them to room temperature before serving for the best taste.

Freezing

I’ve frozen frosted cupcakes by placing them on a baking sheet first to freeze solid, then wrapping each individually in plastic wrap and storing them in a sealed container. When you’re ready, thaw them overnight in the fridge. This saves so much time during the busy holiday season!

Reheating

Because these are best served cool or at room temperature, I skip reheating. But if you prefer them warmer, let them sit out about 30 minutes after taking them out of the fridge — this softens the frosting nicely without melting it.

Frequently Asked Questions:

Can I use a different flavored Little Debbie cake?

Absolutely! While the classic Christmas Tree Cakes offer the perfect flavor and texture, you can experiment with other Little Debbie varieties. Just remember the flavor will influence your frosting, so consider how it blends with the vanilla cake base.

Why does the batter look curdled when I add the milk?

This is totally normal with this kind of batter. The mixture might look slightly separated or curdled after adding milk, but as you continue mixing and add your dry ingredients, it will come together into a smooth batter. No need to worry!

How do I prevent the frosting from getting lumpy?

Ensuring your cream cheese and butter are fully softened before whipping and not over-pulsing the crushed cakes helps keep the frosting smooth. Mixing the crushed cakes gently into the frosting at medium speed balances the texture perfectly.

Can I make these cupcakes ahead of time?

Yes! These Christmas Tree Cupcakes with Crushed Cakes Recipe are excellent for making a day or two in advance. Store them covered in the fridge and take them out about 30 minutes before serving to let the frosting soften.

Final Thoughts

Making these Christmas Tree Cupcakes with Crushed Cakes Recipe has become a holiday tradition I genuinely look forward to. They bring that perfect combination of nostalgia, fun, and impressive presentation, making them the crowd-pleaser I always want on my dessert table. I hope you enjoy making and sharing them as much as I do — consider this your new festive favorite!