Nothing says festive quite like a batch of adorable Christmas Tree Cupcakes with Sprinkles Recipe that bring all the holiday cheer right to your kitchen. These cupcakes instantly transport me back to cozy winter afternoons filled with laughter, frosting-smeared fingers, and the sparkle of colorful sprinkles. Trust me, they’re as joyful to make as they are to eat!
Jump to:
- Why You'll Love This Christmas Tree Cupcakes with Sprinkles Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Tree Cupcakes with Sprinkles Recipe
- Top Tip
- How to Serve Christmas Tree Cupcakes with Sprinkles Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Tree Cupcakes with Sprinkles Recipe
Why You'll Love This Christmas Tree Cupcakes with Sprinkles Recipe
I honestly can’t get enough of how this recipe comes together. From simple ingredients to the fun decorating, it’s a fantastic way to bring holiday magic into your home. Plus, there’s something so satisfying about creating those perfect little green trees on a fluffy cupcake base—always a crowd-pleaser!
- Festive Appearance: The green buttercream frosting shaped like Christmas trees is as charming as it is delicious, making these cupcakes perfect for parties and gift-giving.
- Easy to Make: No complicated steps here—just straightforward baking and decorating that even beginner bakers will enjoy.
- Customizable Toppings: Using rainbow sprinkles and star-shaped decorations lets you get creative and add your personal festive flair.
- Kid-Friendly Fun: Decorating these cupcakes with the Twizzler "tree skirt" is a fantastic activity to share with kids, spreading holiday smiles.
Ingredients & Why They Work
Each ingredient in this Christmas Tree Cupcakes with Sprinkles Recipe has a part to play—from the tender cake to the creamy frosting that’s perfect for piping. When you pick fresh, quality components, the cupcakes turn out moist and full of flavor, balanced perfectly with the festive toppings.
- Cake flour: It keeps the cupcakes tender with a light crumb, perfect for a soft holiday treat.
- Baking soda & baking powder: Together, they help the cupcakes rise evenly and stay fluffy.
- Salted butter: Adds richness and a buttery flavor that makes the cake taste homemade and comforting.
- Granulated sugar: Sweetens while helping create a slightly crisp outer crust.
- Milk: Keeps the batter moist and tender—it’s worth using whole or 2% for best results.
- Eggs: Provide structure and richness; using large eggs balances moisture perfectly.
- Vanilla extract: That subtle warmth and depth that ties the whole cake flavor together.
- Sequin-style rainbow sprinkles: For that joyful burst of color on your green frosting trees.
- Twizzler Pull 'n' Peel Candy strings: These make a cute edible “tree skirt” that kids love helping place.
- Green buttercream frosting: The star of the show—a smooth, pipeable frosting colored just right for festive trees.
- Star-shaped sprinkles: The perfect finishing touch for the “tree toppers,” adding sparkle and sweetness.
- Confectioners sugar (optional): For a delicate dusting that mimics fresh snow, adding charm and extra sweetness.
Make It Your Way
What I love most about the Christmas Tree Cupcakes with Sprinkles Recipe is how easy it is to adapt. You can swap flavors, play with decorating styles, or tweak the sweetness to fit your holiday traditions. Let yourself have fun and make it your own!
- Variation: I sometimes swap vanilla extract for a bit of almond or peppermint extract during the holidays—gives these cupcakes a fun twist that guests always ask about.
- Dietary tweaks: If you want to keep things gluten-free, use a cake flour blend with xanthan gum—just watch your baking times closely.
- Decorating alternative: Instead of Twizzler strings, try using thin strands of colored licorice or even thinly sliced fruit leather for a different “skirt” effect.
Step-by-Step: How I Make Christmas Tree Cupcakes with Sprinkles Recipe
Step 1: Prepping Your Batter with Love
Start by preheating your oven to 350°F—this is the secret to perfect rising. Line your muffin tin with cupcake liners so cleanup is a breeze. Then whisk your dry ingredients—cake flour, baking soda, and baking powder—in a large bowl to make sure everything’s evenly distributed. Cream your softened butter with sugar until fluffy in a separate bowl, then mix in eggs, milk, and vanilla. Combine the wet and dry ingredients gently but thoroughly. I always mix just until smooth to avoid dense cupcakes. Pour the batter evenly to about two-thirds full in each liner to give space for rise without spilling over.
Step 2: Baking and Cooling
Pop the tray into the oven for about 22 minutes. The best trick is to test with a toothpick—when it comes out clean, your cupcakes are perfectly baked. Let them cool completely on a wire rack; warm cakes will melt your frosting and make decorating tricky. This waiting step is so worth it for a neat finish.
Step 3: Crafting the Christmas Tree Swirls
Scoop your luscious green buttercream into a piping bag fitted with an open star tip—don’t have one? No problem, a sturdy ziplock bag with a cut corner works just fine. Start piping from the outer edge of the cupcake, swirling inward with overlapping layers to build a tree shape. My favorite part is gently pushing the tip down and pulling upward at the top to create that iconic tree point—just like a little frosting mountain!
Step 4: Adding the Festive Finishing Touches
Wrap a colorful twisted Twizzler string around the base to mimic the tree skirt—it adds a fun chewy contrast and looks adorable. Sprinkle your sequin-style rainbow sprinkles generously for that pop of holiday sparkle, then top each tree with a star sprinkle for the perfect festive crown. For extra holiday magic, I sometimes dust a light layer of confectioners sugar to give a “fresh snow” effect that guests adore.
Top Tip
After making this Christmas Tree Cupcakes with Sprinkles Recipe a few times, I’ve learned a few things that make the decorating part so much easier and the end result extra charming.
- Room Temperature Butter: Make sure your butter is soft but not melted before creaming with sugar—it helps you get that perfectly fluffy batter.
- Cooling is Key: Never frost warm cupcakes; waiting ensures the frosting holds its shape.
- Use an Open Star Tip: It creates lovely ridges in the frosting, giving your trees a realistic pine-needle effect.
- Don’t Overfill Liners: Filling two-thirds full avoids messy spills and uneven shapes.
How to Serve Christmas Tree Cupcakes with Sprinkles Recipe
Garnishes
I love adding star-shaped sprinkles for that seasonal sparkle and a dusting of confectioners sugar to mimic fresh snowflakes. Sometimes, I’ll toss a few red and gold edible pearls around the base for extra pop. The Twizzler skirts are always a hit—not just visually but as an extra sweet treat for guests.
Side Dishes
These cupcakes pair wonderfully with a warm cup of hot cocoa or spiced apple cider. If you’re serving a holiday buffet, nachos, or a simple cheese board with seasonal fruits work surprisingly well alongside these festive sweets, giving your guests a balanced mix of savory and sweet.
Creative Ways to Present
For a holiday party, I like to display these cupcakes on a tiered cake stand decorated with pine sprigs and ornaments around the base. Another fun idea is to place them inside clear cellophane bags tied with festive ribbons and gift tags for adorable edible presents—everyone loves getting these little treats to take home.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container at room temperature for up to 2 days. If your house is warm or you live somewhere humid, a cool spot in the fridge works too, but be sure to bring them back to room temperature before serving—they taste best then!
Freezing
I’ve had great success freezing these cupcakes un-frosted wrapped tightly in plastic wrap and placed in a freezer bag for up to a month. When you’re ready to enjoy, thaw overnight in the fridge and frost fresh before serving. This keeps the cupcakes moist and the frosting just right.
Reheating
Because these are cupcakes, reheating isn’t usually needed—but if you want to warm one slightly, I recommend heating for 10 seconds in the microwave without frosting, or letting them come to room temperature naturally to preserve texture and flavor.
Frequently Asked Questions:
Absolutely! While green buttercream is classic for the Christmas tree look, you can experiment with cream cheese frosting or even whipped ganache tinted green to suit your taste.
No worries at all! You can use a sturdy plastic sandwich bag, snip a small corner off, and pipe the frosting that way. It takes just a little extra care, but you’ll still get lovely swirls for your Christmas trees.
Definitely—baking cupcakes a day in advance works well. Just keep them in an airtight container at room temperature. Add the frosting and decorations the day you plan to serve to keep everything fresh and vibrant.
You want to pipe your frosting firm enough so it holds shape; let it set for a few minutes before adding sprinkles on top. Also, sprinkle gently and immediately after piping for the best effect. If frosting is too soft, sprinkles may sink in.
Final Thoughts
This Christmas Tree Cupcakes with Sprinkles Recipe brings so much joy to my holiday baking—there’s something truly special about combining simple ingredients into festive shapes that light up everyone’s faces. Give these a try for your next holiday gathering—I promise they’ll become a treasured tradition in your home, just like they are in mine.
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Christmas Tree Cupcakes with Sprinkles Recipe
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Festive Christmas Tree Cupcakes featuring moist vanilla cake topped with green buttercream frosting piped to resemble a Christmas tree, decorated with colorful sprinkles and Twizzler candy for a fun holiday treat.
Ingredients
Cake Ingredients
- 2 cups cake flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup milk
- 3 large eggs
- ¼ tablespoon vanilla extract
Decorations
- 16 oz. green buttercream frosting
- ¼ cup sequin-style rainbow sprinkles
- 2-3 Twizzler Pull 'n' Peel Candy, peeled into strings
- Star shaped sprinkles
- Confectioners sugar, optional
Instructions
- Preheat the Oven: Preheat oven to 350 F. Line a muffin tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, combine cake flour, baking soda, and baking powder. Set aside.
- Cream Butter and Sugar: In a medium bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, whisking well after each addition.
- Add Wet Ingredients: Add milk and vanilla extract to the butter mixture and whisk until fully combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix until smooth and fully incorporated.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake Cupcakes: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool completely before decorating.
- Pipe Frosting: Fill a piping bag fitted with an open star tip with green buttercream. Starting from the outside edge, pipe a swirl moving inward in overlapping layers to form a Christmas tree shape, finishing with a tip at the top.
- Add Decorations: Wrap Twizzler candy strings around the base of the cupcake to create a tree skirt. Sprinkle rainbow sequins and place a star-shaped sprinkle on top. Optionally dust with confectioners sugar to mimic snow.
Notes
- If you don't have a piping bag, use a ziplock bag with a corner cut off as an alternative.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute milk with any plant-based milk for a dairy-free version, but results may vary.
- Use salted butter for the best flavor balance, but unsalted can be used with a pinch of salt added.
- Store decorated cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
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