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
Scale
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
