These Christmas tree cupcakes are rich chocolate cupcakes topped with smooth, creamy green frosting. Decorated like little Christmas trees with holiday sprinkles, they’re the perfect holiday season for parties or baking with the kids!
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Christmas tree cupcakes are cute little treats decorated for the holidays, with the frosting shape of a tree that adds a magical touch to your table.
My moist chocolate cupcakes topped with soft, creamy American buttercream tinted with a green food colouring to create adorable little trees. Add a few sugar decorations, like stars or colorful sprinkles, and you’re all set!
You don’t need to be a pro to make these! These Christmas cupcakes recipe are super easy, and the result always impresses. Perfect for a fun baking day with the kids, a Christmas dessert, or even a festive homemade gift—everyone will love these cupcakes!
Why you'll love this recipe
Craving for more Christmas desserts? Give these a try : Berry Pavlova, Triple Chocolate Yule Log, Praline Yule Log, Chocolate Rocher Yule Log, Gingerbread Cake.
Ingredients you need
Here’s what you need to make easy Christmas tree cupcakes:
- Flour: Use cake flour for light and fluffy cupcakes.
- Cocoa powder: Regular unsweetened cocoa powder or Dutch-processed for a richer, more intense flavor.
- Baking soda: This helps the cupcakes rise perfectly.
- Vegetable oil: Use a neutral oil like sunflower oil or grape seed oil.
- Eggs: At room temperature for better mixing.
- Buttermilk: Adds moisture and flavor (check the recipe card for easy substitutions).
- Vanilla and salt: Use pure vanilla extract and a pinch of fine salt for balance.
- Butter: Unsalted, softened butter for the frosting.
- Sugar: Use powdered sugar (not granulated) to make a smooth and creamy frosting.
- Food coloring: Green gel food coloring for the perfect Christmas tree shade. 🎄✨
How To Make Christmas Tree Cupcakes
Here are a few quick visual instructions. Don’t forget the full instructions with exact ingredient amounts are in the main recipe card below!
Step 1: In a large bowl with a hand mixer or in the large mixing bowl of a stand mixer, combine the sugar, eggs, vanilla, oil, and buttermilk. Whisk by hand until the mixture is smooth and well combined.
Step 2: In a medium bowl, sift together the dry ingredients—flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the sifted dry ingredients to the wet ingredients, mixing just until incorporated.
Step 3: Pour the cupcake batter into a cupcake pan lined with cupcake liners, filling each one about ¾ full.
Step 4: Bake the cupcakes in a preheated oven at 350°F (180°C) for about 18-20 minutes, or until fully cooked. Check doneness by inserting a toothpick into the center — it should come out clean.
Step 5: Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture is light and creamy.
Step 6: Gradually add the icing sugar and mix until you have a smooth white frosting. Add the heavy cream and vanilla, then mix in the green food coloring. Beat again until the frosting is a vibrant green and perfectly smooth.
Step 7: Transfer the green vanilla frosting to a large piping bag fitted with a star tip. Pipe swirls on top of each cupcake to create a Christmas tree shape.
Decorate with sugar pearls and stars, then enjoy! 🎄✨
Tips for this recipe
Storage instructions
- In the refrigerator: Store them in an airtight container to keep them from drying out. They will stay fresh for up to 4 days. Let them sit at room temperature for 20-30 minutes before serving so the buttercream softens to its creamy texture.
- Freezing: You can freeze the cupcakes for up to 3 months.
Variations & Substitutions
More Cupcake Recipes
I hope you enjoyed this Christmas tree cupcake recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
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Christmas Tree Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
These Christmas tree cupcakes are as pretty as they are delicious, with their tree-shaped frosting. Perfect for adding a festive and tasty touch to your holiday table! (makes 12 cupcakes)
Ingredients
Chocolate Cupcakes
- 100 g (¾ cup) Cake flour
- 40 g (⅓ cup) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g (¾ cup) granulated sugar
- 2 eggs - at room temperature
- 1 teaspoon vanilla extract
- 85 ml (⅓ cup + 1 tablespoon) neutral vegetable oil
- 125 ml (½ cup) buttermilk
Green Buttercream Frosting
- 200 g (1 cup) unsalted butter - softened
- 300 g (2 ½ cups) powdered sugar - sifted
- 100 ml (⅓ cup + 2 tablespoons) heavy cream
- 2 teaspoons vanilla extract
- Green gel food coloring
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together and sift the dry ingredients: flour, unsweetened cocoa powder, baking soda, and salt.
- In a large bowl, combine the granulated sugar, eggs, vanilla extract, vegetable oil, and buttermilk. Whisk by hand until the mixture is smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until the cupcake batter is smooth and lump-free.
- Fill the cupcake liners ¾ full to avoid overflow or domed tops.
- Bake the chocolate cupcakes in the preheated oven for about 18 minutes without opening the oven door during baking. Check for doneness by inserting a toothpick in the center — it should come out clean.
- Let the cupcakes cool slightly in the pan before transferring them to a wire rack to cool completely.
Green Buttercream Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter for 5 to 10 minutes until light, creamy, and pale.
- Gradually add the sifted powdered sugar in batches, mixing at medium speed until fully incorporated.
- Add the vanilla extract and heavy cream, then beat on high speed for 3 to 5 minutes until the buttercream is fluffy and smooth.
- Switch to the paddle attachment (flat beater), and add the green gel food coloring a little at a time, mixing after each addition until you achieve the desired shade.
- Beat on low speed for an additional 2 minutes to smooth out the frosting.
Decoration
- Transfer the green buttercream to a piping bag fitted with a 1B, 2D or 1M star tip. Pipe swirls on top of the cupcakes to create a Christmas tree shape.
- Decorate with sugar pearls for a festive touch.
- Serve immediately or store in the fridge. If refrigerated, let the cupcakes sit at room temperature for about 20 minutes before serving to soften the buttercream.
Notes
Storage: Place the cupcakes in an airtight container to keep them from drying out. They will stay fresh for up to 4 days. Let them sit at room temperature for 30 minutes before serving to bring back their soft texture. The cupcakes can also be frozen for up to 3 months.
Tips
- Replace baking soda: If you don’t have baking soda, use 1 teaspoon of baking powder instead.
- Replace buttermilk: Mix 120 ml (½ cup) of milk with 1 teaspoon of lemon juice or white vinegar, then let it sit for 5 minutes. Your homemade buttermilk is ready!
- Cool completely before decorating: Make sure the cupcakes are fully cooled so the buttercream holds its shape.
- Star tip for a perfect tree: Use a large star piping tip (like 1M or 2D) to pipe a smooth spiral that looks like a Christmas tree.
- Perfect buttercream: Beat the softened butter well for a light, lump-free frosting. Add the green food coloring gradually to get the perfect shade.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American
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