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.
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.
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.
- 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.
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
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:
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.
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!
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.
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!
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Christmas Tree Cupcakes with Crushed Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 5 minutes
- Yield: 27 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Little Debbie Christmas Tree Cupcakes, featuring moist vanilla cupcakes topped with a creamy cream cheese frosting blended with crumbled Little Debbie Christmas Tree Cakes. Finished with vibrant swirls of red and classic green sanding sugar, these cupcakes are perfect for holiday celebrations.
Ingredients
Cupcakes
- 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
Frosting
- 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)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees F and line two cupcake pans with paper liners to ensure easy removal after baking.
- Cream Butter and Sugar: In a stand mixer bowl, combine ¾ cup butter and 1 ½ cups granulated sugar. Cream on medium speed until smooth and fluffy, about 2 to 3 minutes using a hand mixer if preferred.
- Add Wet Ingredients: Incorporate the 4 large eggs, ½ cup vegetable oil, and 3 teaspoons vanilla extract into the creamed mixture, mixing thoroughly to combine.
- Mix in Milk: Pour in 1 ¼ cups whole milk and mix until just combined; the batter may look curdled, which is normal.
- Add Dry Ingredients: Add 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Beat on low speed until dry ingredients are mostly incorporated, then increase to medium speed until fully mixed.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about halfway to two-thirds full for proper rising.
- Bake Cupcakes: Place pans in the oven and bake for 16 minutes or until the edges turn slightly golden and a toothpick inserted comes out clean. Remove and allow cupcakes to cool completely.
- Prepare Frosting Base: In a clean bowl, beat ½ cup butter, 8 ounces cream cheese, and ½ teaspoon salt using a whisk attachment on medium speed until smooth and creamy.
- Add Vanilla and Sugar: Mix in 1 teaspoon vanilla extract and 3 cups powdered sugar on low speed until fully combined to create a smooth frosting.
- Process Christmas Tree Cakes: Using a food processor, pulse 10 Little Debbie Christmas Tree Cakes until finely crumbled; continue pulsing until mixture becomes creamy. Alternatively, use a hand mixer though the texture may be lumpier.
- Combine Crumbled Cakes with Frosting: Switch to a paddle attachment and blend the crumbled cakes into the frosting on medium speed until smooth and uniform.
- Prepare Red Frosting: Set aside ½ cup of the frosting in a separate bowl, add 2 tablespoons milk and red gel food coloring, and mix thoroughly with a spatula. Transfer this mixture to a piping bag or storage bag.
- Fill Piping Bags and Decorate: Fit a large star or round tip on the remaining frosting’s piping bag and pipe tall swirls atop each cooled cupcake. Cut a small hole in the red frosting piping bag’s tip and drizzle over the white swirls by gently squeezing and moving back and forth.
- Add Final Garnish: Sprinkle green sanding sugar over each cupcake to create a festive, holiday appearance.
- Storage: Due to cream cheese presence, store cupcakes in an airtight container in the refrigerator for up to 5 to 7 days. They can be kept at room temperature for 1 to 2 days safely.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for smooth mixing.
- If you don't have a food processor, use a hand mixer to crumble the cakes, but expect a lumpier frosting texture.
- Frost cupcakes only once they have completely cooled to prevent frosting from melting.
- Use gel food coloring for vibrant red frosting without altering texture.
- These cupcakes freeze well un-frosted; frost them after thawing for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg

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