Name: Christmas Tree Cupcakes Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups cake flour; ¼ tsp baking soda; ½ tsp baking powder; ½ cup salted butter, softened; 1 cup granulated sugar; ½ cup milk; 3 large eggs; ¼ tablespoon vanilla extract; ¼ cup sequin-style rainbow sprinkles; 2-3 Twizzler Pull 'n' Peel Candy, peeled into strings; 16 oz. green buttercream frosting; Star shaped sprinkles; Confectioners sugar, optional

Nothing quite says holiday cheer like a batch of festive cupcakes that taste as wonderful as they look. This Christmas Tree Cupcakes Recipe transforms simple vanilla cupcakes into whimsical little holiday trees, perfect for parties, bake sales, or cozy family gatherings. You’ll love how easy it is to bring some magic to your kitchen with these charming treats.

This image shows a single cupcake on a white marbled surface, with a green cupcake liner partially peeled down. The cupcake has a light beige cake base topped with a bright red icing ring, then a thick swirl of bright green frosting spiraled on top. The green frosting is decorated with round, colorful sprinkles in red, blue, orange, and green, adding bright pops of color. There is a light dusting of white powdered sugar over the frosting and the red icing ring. Scattered colorful sprinkles surround the cupcake on the surface. 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 Recipe
Top Tip
How to Serve Christmas Tree Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Cupcakes Recipe

Why You'll Love This Recipe

I remember the first time I made this Christmas Tree Cupcakes Recipe—my kitchen instantly smelled like holiday magic, and the kids could hardly wait to decorate their own little trees. It’s not just the look, but the memories this recipe creates that make it so special.

Festive and Fun: These cupcakes look like mini Christmas trees, instantly bringing the holiday spirit to your table.
Easy to Make: No complicated techniques here – perfect if you want a straightforward, rewarding baking session.
Deliciously Classic: A moist vanilla base paired with smooth green buttercream is always a crowd-pleaser.
Great for Kids and Adults: The decorating part is so much fun for little hands and will make adults smile too.

A single cupcake sits on a white plate with a white marbled surface background. The base layer is a light beige sponge cake with a soft and slightly crumbly texture, showing a bite taken out from the front. On top, there is a thick layer of bright green frosting, piped in swirling, ridged patterns creating a spiral mound. Scattered on the green frosting are small, round colorful sprinkles in red, yellow, green, orange, and blue, with a single small yellow star-shaped sprinkle near the top center. The edges of the cupcake liner, visible under the frosting, are a deep red color. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Christmas Tree Cupcakes Recipe has its role, creating the perfect balance of flavor and texture. Let’s break down what makes them shine together—plus, I’ll share a few tips for picking the best versions.

Flat lay of a small mound of pale cake flour, a pinch of baking soda and baking powder in a neat pile, a half cup of salted butter softened into a creamy block, a cup of granulated sugar in a small white bowl, a small white bowl filled with milk, three whole brown eggs with clean shells, a small white bowl holding clear vanilla extract, a tiny white bowl scattered with sequin-style rainbow sprinkles, a few twisted red candy strings peeled from Twizzler Pull 'n' Peel candy, a smooth swirl of vibrant green buttercream frosting on a white ceramic plate, a small white bowl with star-shaped sprinkles, and a dusting of fine white confectioners sugar arranged carefully—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

Cake flour: Gives the cupcakes a tender, delicate crumb that feels just right for holiday treats.
Baking soda & baking powder: These work together for just enough lift, ensuring light cupcakes that aren’t too dense.
Salted butter: Adds richness and helps keep the cakes moist—don’t substitute with margarine for best taste.
Granulated sugar: Sweetens perfectly and helps create a light texture when creamed with the butter.
Milk: Adds moisture and helps the batter come together smoothly.
Eggs: Provide structure and richness; use large eggs for consistency.
Vanilla extract: A little goes a long way for that classic, comforting flavor.
Sequin-style rainbow sprinkles: Make the cupcakes playful and visually festive—perfect for decoration.
Twizzler Pull ’n’ Peel Candy: These candy strings serve as adorable tree skirts—fun and tasty!
Green buttercream frosting: The star of the show, giving you that perfect fir-tree look with its vibrant color and creamy texture.
Star-shaped sprinkles: Top off your mini trees as a finishing touch that really sets them apart.
Confectioners sugar (optional): A light dusting simulates fresh snowfall if you want extra holiday magic.

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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 how flexible this Christmas Tree Cupcakes Recipe is. Feel free to play around with the frosting colors, decorations, and even the cake base to make it your own holiday classic.

Variation: One year, I swapped vanilla cake for peppermint-flavored cupcakes—it was a hit and gave a refreshing twist that felt extra Christmassy.
Dietary tweak: You can easily substitute dairy milk for almond or oat milk and use butter substitutes if you want a dairy-free version without sacrificing much flavor.
Chocolate twist: Mix in a couple tablespoons of cocoa powder to the dry ingredients for chocolate Christmas tree cupcakes that stay moist and full of holiday spirit.

Step-by-Step: How I Make Christmas Tree Cupcakes Recipe

Step 1: Prep your space and ingredients

First things first, preheat your oven to 350°F and line your muffin tin with cupcake liners so everything’s ready when your batter is mixed. Measure out all your ingredients before diving in—that little habit has saved me so many times from scrambling mid-recipe.

Step 2: Mix the dry ingredients

Whisk together cake flour, baking soda, and baking powder in a large bowl. This step ensures the leavening agents are evenly distributed so your cupcakes rise just right.

Step 3: Cream butter and sugar, then add eggs

In another bowl, beat the softened butter and sugar until fluffy. It’s important to take your time here—this creaming technique traps air and leads to lighter cupcakes. Next, add the eggs one at a time and whisk until fully combined.

Step 4: Combine liquids and dry ingredients

Pour in the milk and vanilla extract into the butter mixture, then slowly add this to the dry ingredients. Mix gently until smooth but don’t overmix! A few lumps are okay—it keeps those cupcakes tender.

Step 5: Fill and bake

Fill each cupcake liner about two-thirds full to give the batter room to rise without spilling over. Bake for approximately 22 minutes or until a toothpick inserted in the center comes out clean. Every oven is different, so start checking around 20 minutes.

Step 6: Cool completely before decorating

This is a critical step—if they’re warm, your frosting will melt and slide off. I usually transfer mine to a wire rack and wait patiently (and yes, sometimes that’s the hardest part!).

Step 7: Frost like a pro Christmas tree

Fill a piping bag fitted with an open star tip with your green buttercream. Start piping a quarter-size circle in the center of the cupcake, then work your way outward in swirling layers, building up your “tree.” When you reach the top, push the icing down and give a quick pull to form a pointed tree tip.

Step 8: Add finishing holiday touches

Wrap a Twizzler Pull ’n’ Peel candy string around the bottom like a tree skirt. Scatter rainbow sprinkles across the frosting to look like ornaments and finish with a star-shaped sprinkle at the top. If you’re feeling extra festive, a light dusting of powdered sugar can mimic freshly fallen snow.

Top Tip

I’ve made these cupcakes a dozen times, and a few little tricks have really helped me nail the look and taste every time. Here’s what I’ve learned:

Softened butter is key: If your butter is too cold, it won’t cream properly with the sugar, leading to a denser cupcake.
Don’t rush cooling: Decorating warm cupcakes will cause your frosting to melt—wait at least 30 minutes after baking for best results.
Use a piping bag with an open star tip: It gives your “tree” that perfect textured look that’s hard to achieve with a simple knife or spoon.
Twizzler strings as a skirt: They’re surprisingly sturdy and add that extra pop of color and fun—plus, kids love eating them off!

How to Serve Christmas Tree Cupcakes Recipe

Christmas Tree Cupcakes - Serving Suggestion

Garnishes

For garnishes, I’m all about using bright star sprinkles for the treetops and multi-colored rainbow sequins that look like festive ornaments. The dusting of confectioners sugar adds a whimsical snowy effect that's just irresistible.

Side Dishes

These cupcakes are sweet and festive on their own, but for holiday gatherings, I like pairing them with warm mulled cider or hot chocolate. They also go well beside a cheese board if you want a sweet-savory contrast on your dessert table.

Creative Ways to Present

Try arranging your cupcakes on a tiered stand to mimic a full Christmas tree or scatter powdered sugar “snow” around the base for an extra wintry vibe. You can even hand each guest a small cupcake as a party favor in a festive little box.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration helps, but be sure to bring them to room temp before serving to keep the frosting delicious.

Freezing

These cupcakes freeze surprisingly well. I frost them only after thawing, but you can freeze unfrosted cupcakes in a sealed container for up to 3 months. Just thaw overnight in the fridge, then decorate fresh for best results.

Reheating

If your cupcakes feel a bit dry after freezing, a quick 10-second zap in the microwave can soften them up. Just avoid heating too long or the texture may change. Always frost after reheating if possible.

Frequently Asked Questions:

Can I make these cupcakes dairy-free?

Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and swap cow’s milk for almond, soy, or oat milk. The flavor might vary slightly, but they’ll still be delicious.

What if I don’t have a piping bag or star tip?

No worries—use a zip-top plastic bag and snip off one corner to pipe the frosting. It’s a simple hack that works really well, especially if you don’t have cake decorating tools.

How far in advance can I decorate these cupcakes?

I recommend decorating them the same day you plan to serve to keep the frosting’s texture fresh and vibrant. However, you can frost them the night before and store them in an airtight container in the fridge, but let them come to room temperature before serving.

Can I use a different candy for the tree skirt?

Definitely! Rolos, licorice ropes, or even thin fruit leather strips can create a similar effect. Just choose something flexible enough to wrap around the cupcake base.

Final Thoughts

This Christmas Tree Cupcakes Recipe has become one of my favorite holiday traditions because it’s more than just dessert—it’s an experience. From the fun of decorating with family to the smiles when you serve them, these cupcakes bring warmth and joy to any celebration. I can’t wait for you to try them and make your holidays just a little sweeter.