Bring holiday cheer to your dessert table with these charming Christmas Tree Cupcakes. Featuring soft vanilla cupcakes topped with green buttercream swirls, colorful sprinkles, and a shimmering edible star, these treats are as delightful to make as they are to eat. Ideal for festive parties, baking with kids, or adding a decorative touch to your Christmas celebration, these cupcakes are a seasonal showstopper.

Why You’ll Love This Recipe

Christmas Tree Cupcakes combine festive presentation with irresistible flavor. Here’s why they’ll quickly become a holiday favorite:

Visually stunning and perfect for holiday dessert displays.
Light, fluffy vanilla cupcakes made from scratch.
Buttercream frosting is easy to pipe and customize.
Fun decorating activity for children and families.
Suitable for parties, gift boxes, or cookie exchanges.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cupcakes

all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
sugar
large eggs
vanilla extract
milk

For the frosting & decorating

unsalted butter, softened
powdered sugar
milk (as needed)
vanilla extract
green gel food coloring
rainbow sprinkles or edible pearls
edible glitter stars or fondant stars
colorful cupcake liners

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with festive cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, mixing until just combined.
Divide the batter evenly among the cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.

For the frosting and decorating:

In a large bowl, beat the butter until light and fluffy.
Gradually add powdered sugar, beating well after each addition.
Add vanilla extract and enough milk to achieve a smooth, pipeable consistency.
Tint the frosting with green gel food coloring and transfer to a piping bag fitted with a large star tip.
Pipe tall, tree-shaped swirls onto the cooled cupcakes.
Decorate with rainbow sprinkles or edible pearls as ornaments.
Finish each tree with a glittery edible star or fondant topper.

Servings and timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Calories per Serving: 290 kcal

Variations

Chocolate base: Swap the vanilla batter for your favorite chocolate cupcake recipe for a cocoa twist.
Flavored frosting: Add peppermint extract to the buttercream for a cool, festive taste.
Different colors: Use different shades of green or white frosting for snow-covered trees.
Mini cupcakes: Use a mini muffin pan and adjust baking time to 10–12 minutes for bite-sized trees.
Sparkle dust: Add edible glitter or gold dust for a magical shimmer.

Storage/Reheating

Storage: Store the decorated cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving.

Freezing: Freeze undecorated cupcakes for up to 2 months. Thaw completely before frosting.

Reheating: Not recommended for frosted cupcakes. Enjoy at room temperature for best flavor and texture.

FAQs

Can I use store-bought cake mix for the base?

Yes, a vanilla or yellow cake mix works fine if you’re looking to save time.

What piping tip should I use?

A large open or closed star tip (such as Wilton 1M or 2D) works best for creating tree-like swirls.

Can I make these cupcakes the day before?

Yes, bake the cupcakes and prepare the frosting ahead of time. Decorate the day you serve for the freshest appearance.

Are these suitable for young kids to decorate?

Absolutely! Kids love decorating with sprinkles and adding the final star on top.

Can I use regular food coloring instead of gel?

Gel coloring is preferred for vibrant color without thinning the frosting, but liquid coloring can be used sparingly.

How do I keep the frosting from melting?

Ensure the cupcakes are completely cool before frosting, and avoid placing them in warm environments.

What’s the best way to store leftovers?

Place them in a single layer in an airtight container. Avoid stacking to preserve the decorations.

Can I use cream cheese frosting instead?

Yes, but make sure it’s thick enough to hold shape when piped into tall swirls.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend to make the cupcakes gluten-free.

What can I use instead of stars for the top?

Try fondant cutouts, gold dragées, or small yellow candies shaped like stars.

Conclusion

Christmas Tree Cupcakes are a festive, flavorful, and fun way to celebrate the holiday season. With their vibrant green frosting, cheerful sprinkles, and decorative stars, they double as both dessert and decor. Whether you’re hosting a Christmas party, baking with children, or just getting into the holiday spirit, these cupcakes are sure to delight guests of all ages.

Christmas Tree Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bring holiday cheer to your dessert table with these adorable Christmas Tree Cupcakes! With soft, buttery vanilla cupcakes topped with green swirls of buttercream, rainbow sprinkles, and sparkly stars, they’re a festive treat that’s perfect for parties, classroom celebrations, and family baking fun.

Author: Asma
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert, Holiday Baking
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with festive cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Alternately add the dry ingredients and milk to the wet mixture, mixing just until combined.
Fill each cupcake liner about 2/3 full and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
To make the frosting, beat butter until fluffy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and milk to achieve a creamy, pipeable consistency.
Tint the frosting green using gel food coloring. Transfer to a piping bag fitted with a large star tip.
Pipe tall swirls onto cooled cupcakes to resemble Christmas trees.
Decorate with rainbow sprinkles or pearls and top each “tree” with an edible glitter star or fondant star.

Notes

Use a mini ice cream scoop for evenly sized cupcakes.
Add peppermint extract or cinnamon to the frosting for a seasonal twist.
Great for gifting or as part of a holiday dessert buffet.

Nutrition

Calories: 290 kcal per cupcake