There’s something truly magical about festive baking, and these Christmas Tree Cupcakes with Sprinkles Recipe bring that holiday joy right to your kitchen. The bright green frosting shaped just like a Christmas tree and those twirling rainbow sprinkles? They’re as fun to make as they are to eat!
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 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 Recipe
I’ve made these Christmas Tree Cupcakes with Sprinkles Recipe for holiday parties and family gatherings, and they never fail to bring smiles, both while decorating and when folks take that first bite. They’re a crowd-pleaser that’s surprisingly easy!
- Festive and Fun: The tree shape and colorful sprinkles make these cupcakes instantly festive and playful.
- Easy to Make: No fancy tools needed — you can even use a ziplock bag if you don’t have a piping bag.
- Kid-Friendly: Decorating is a blast with little helpers, and the Twizzler “tree skirts” add a sweet twist kids love.
- Perfect Holiday Gift: Wrapped up in a pretty box, these cupcakes make a heartwarming homemade gift for friends or coworkers.
Ingredients & Why They Work
Each ingredient in this Christmas Tree Cupcakes with Sprinkles Recipe plays a part in creating that tender, moist cupcake with just the right crumb, topped with creamy, vibrant frosting. Choosing quality ingredients really makes a difference in flavor and texture.
- Cake Flour: It gives these cupcakes a soft, delicate texture that's perfect for a light crumb.
- Baking Soda & Baking Powder: Working together for the perfect rise, ensuring fluffiness without dryness.
- Salted Butter: Adds richness and a subtle salty balance to the sweetness.
- Granulated Sugar: Sweetness that’s just right, helping the cupcake brown nicely.
- Milk: Adds moisture and helps with the cupcake’s tender crumb.
- Eggs: Bind everything together and add structure.
- Vanilla Extract: A classic flavor enhancer that brightens the overall taste.
- Rainbow Sprinkles: For that fun pop of color and texture on top.
- Twizzler Pull 'n' Peel Candy: Peeled into strings, they create adorable edible "tree skirts" making your cupcakes extra festive.
- Green Buttercream Frosting: The star of the show – ultra creamy with a vibrant green that makes your trees come alive.
- Star-Shaped Sprinkles: Topping the tree with a festive sparkle, like a tree topper on your cupcakes.
- Confectioners’ Sugar (optional): For an optional snowy dusting that adds a wintry touch and extra visual flair.
Make It Your Way
I love adding a personal touch whenever I can, so I’m all for tweaking these Christmas Tree Cupcakes with Sprinkles Recipe to suit your preferences or dietary needs. It’s easy to make it your own!
- Variation: I once swapped regular milk for almond milk and it gave the cupcakes a subtle nutty undertone that was delicious, plus it suited my dairy-free friends.
- Color Play: Try adding a couple drops of food coloring to the batter itself for a surprise twist when you bite in — I like mint green or pale red!
- Vegan Option: Use flax eggs and plant-based butter, along with dairy-free milk, to enjoy the same festive feel with vegan-friendly ingredients.
Step-by-Step: How I Make Christmas Tree Cupcakes with Sprinkles Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners — this makes cleanup a breeze. In a large bowl, whisk together cake flour, baking soda, and baking powder. This ensures even distribution of leavening, which is the secret behind perfectly risen cupcakes.
Step 2: Cream Butter and Sugar, then Add Wet Ingredients
Use room temperature salted butter and cream it together with the sugar until light and fluffy—this took me a few tries, but it really makes the cupcakes super tender. Beat in the eggs one at a time, then whisk in milk and vanilla extract until smooth. This creates that rich, moist base you want.
Step 3: Combine Wet and Dry and Bake
Gently fold your wet ingredients into the dry, mixing just until combined — overmixing can make cupcakes dense. Pour the batter into your cupcake liners, filling about two-thirds full for the perfect dome on top. Bake for about 22 minutes. Don't forget the toothpick test: when it comes out clean, your cupcakes are ready.
Step 4: Decorate Your Christmas Trees
Once cooled fully, scoop your green buttercream frosting into a piping bag fitted with an open star tip (or a ziplock bag with the corner snipped). Start in the center with a small dollop, then pipe a swirling cone shape working from the bottom up, pushing the tip down and lifting quickly at the top to form your tree’s point. Wrap Twizzler Pull ’n’ Peel candy strings around the base as a tree skirt, then shower with rainbow sprinkles and top with a star sprinkle. Feel free to dust with powdered sugar for a snowy effect.
Top Tip
From making these Christmas Tree Cupcakes with Sprinkles Recipe a few times, I’ve learned some handy tips to get them just right and stress-free.
- Softening Butter: Leave the butter out for at least an hour before starting or gently microwave it in short bursts. Creaming cold butter won’t give you that fluffy texture.
- Frosting Swirl: Use steady, even pressure when piping and turn the cupcake slowly to get a smooth tree shape.
- Twizzler Tip: If the Pull ’n’ Peel strings are sticky or thick, warm them for a few seconds in your hands to make wrapping easier.
- Avoid Overmixing: Mixing the batter just until combined keeps cupcakes tender, so stop as soon as you see no flour spots.
How to Serve Christmas Tree Cupcakes with Sprinkles Recipe
Garnishes
I love topping these with a mix of star-shaped sprinkles and those sequin-style rainbow sprinkles for a beautiful sparkle. Sometimes, I’ll add a very light dusting of confectioners’ sugar for that “fresh snowfall” effect — it just completes the look perfectly.
Side Dishes
These cupcakes are sweet enough to shine on their own, but for a festive spread, I like pairing them with hot cocoa or a warm cup of spiced apple cider. You could also serve alongside some fruit slices or a cheese board to balance sweetness with savory bites.
Creative Ways to Present
For holiday parties, I’ve arranged the cupcakes on a tiered stand shaped like a Christmas tree. Another fun idea is placing each cupcake in mini decorative paper boxes or wrapping them individually in clear cellophane tied with a festive ribbon — perfect for gifts or party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and prevent the cake from drying out. They usually stay lovely for up to four days, though I doubt they’ll last that long!
Freezing
Freezing is a great option if you want to prepare ahead. I freeze the cupcakes without frosting, wrapped tightly in plastic wrap, and then thaw and decorate the day before my event — trust me, the frosting looks and tastes fresh when you do it this way.
Reheating
Since these are cupcakes, I recommend enjoying them at room temperature or chilled. If you want to warm the cake a bit, remove the frosting and heat for 10-15 seconds in the microwave, then re-frost, but honestly, I prefer them just as they are.
Frequently Asked Questions:
Absolutely! While green is classic for the Christmas tree look, feel free to use red, white, or even glittery frosting to match your holiday theme.
No worries! You can use a plastic ziplock bag, snip off a tiny corner, and pipe with that. Or simply spread the frosting with a knife and use a spoon to create the tree layers.
Yes, the cupcakes can be baked ahead and stored unfrosted in an airtight container for up to 3 days. Frost them the day you plan to serve for the freshest look and taste.
If you can’t find Twizzler Pull ’n’ Peel, thin licorice strings or even green-colored candy strings work well as a tree skirt alternative.
Final Thoughts
Making these Christmas Tree Cupcakes with Sprinkles Recipe has become one of my favorite holiday traditions. They’re fun to make, delightful to look at, and taste fantastic. Whether you’re baking with kids, hosting a festive party, or gifting something homemade, these cupcakes really bring the Christmas spirit alive. Give them a go—you’ll love the sparkle they add to your celebrations!
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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
These festive Christmas Tree Cupcakes are a delightful holiday treat featuring moist vanilla cupcakes decorated with green buttercream frosting piped in a swirl to resemble Christmas trees. Adorned with colorful sprinkles, candy strings, and a star on top, they're perfect for holiday parties and celebrations.
Ingredients
Cake
- 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 Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners and set aside to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, and baking powder to combine evenly. Set this aside for later.
- Cream Butter and Sugar: In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy, creating the base for your batter.
- Add Wet Ingredients: Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition. Then incorporate the milk and vanilla extract, whisking until smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl with your dry ingredients, mixing until the batter is smooth and free of lumps.
- Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 22 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before decorating.
- Pipe the Frosting: Scoop the green buttercream frosting into a piping bag fitted with an open star tip. Starting by making a quarter-size circle in the center of each cupcake, pipe the frosting in a swirl pattern beginning from the outside edge, overlapping layers as you work inward. Finish by pushing the tip down and quickly pulling up to create the tree tip.
- Add Decorations: Wrap a string of the peeled Twizzler candy around the bottom of each cupcake to mimic a tree skirt. Sprinkle sequin-style rainbow sprinkles over the frosting and place a star-shaped sprinkle at the top to complete your Christmas tree look. Optionally, dust with confectioners sugar to resemble snow.
Notes
- If you don't have a piping bag or cake decorating tool, you can use a ziplock bag with a corner snipped off as an alternative for frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting or sliding of the frosting.
- You can substitute milk with a non-dairy alternative if preferred.
- For a gluten-free version, substitute the cake flour with a gluten-free flour blend and ensure baking powder is gluten-free.
- Twizzler Pull 'n' Peel candy strings can be replaced with thin strips of fruit leather if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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