Festive Christmas Tree Cupcakes

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Christmas Tree Cupcakes are a fun and festive treat that brighten up any holiday gathering. They are not only delicious but also visually stunning, making them a hit with both kids and adults. These cupcakes allow for creativity and can be a great activity for families during the holiday season. Plus, who wouldn’t love a chocolate cupcake decorated to look like a Christmas tree?

how to make Christmas Tree Cupcakes

Ingredients:

  • ½ cup vegetable oil
  • ¾ cup sour cream
  • ¾ cup heavy cream
  • 4 eggs
  • 1 box chocolate cake mix
  • ¼ cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 2 cups butter (cold and cut into chunks)
  • 10 cups powdered sugar
  • 2 tbs vanilla
  • ½ cup plus 2 tbs heavy cream
  • Pinch of salt
  • Green Gel Food Coloring
  • 1 M Piping Tip
  • Piping Bags
  • Golden Star Sprinkles
  • Holiday Sprinkles

Directions:

How to make the cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. In a large bowl, mix the chocolate cake mix, vegetable oil, sour cream, heavy cream, eggs, cocoa powder, and espresso powder (if using) until well combined.
  3. Fill each cupcake liner about two-thirds full with the batter.
  4. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool on a wire rack.

How to make the frosting:

  1. In a large bowl, beat the cold butter until smooth and creamy.
  2. Gradually add the powdered sugar and mix until fluffy.
  3. Add the vanilla, pinch of salt, and heavy cream. Beat until combined and smooth.
  4. Divide the frosting into two bowls. Leave one bowl white and color the other with green gel food coloring.

How to decorate cupcakes:

  1. Using a piping bag with a 1 M piping tip, pipe a swirl of green frosting on each cupcake to create a tree shape.
  2. Add golden star sprinkles on top and holiday sprinkles around the sides for decoration.

how to serve Christmas Tree Cupcakes

Serve these delightful cupcakes on a festive tray. They can be enjoyed as the centerpiece of your dessert table or handed out as sweet gifts.

how to store Christmas Tree Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week.

tips to make Christmas Tree Cupcakes

  • Make sure your butter is cold before starting the frosting for the best texture.
  • If you want a deeper chocolate flavor, consider adding more cocoa powder.
  • To make it easier, prepare the cupcakes and frosting a day in advance and assemble them on the day of serving.

variation

You can switch up the flavors by using vanilla cake mix instead of chocolate. For a different look, use different colors of gel food coloring to decorate your tree cupcakes.

FAQs

Can I use a different type of frosting?
Yes, you can use cream cheese frosting or a store-bought frosting if you prefer.

Can I freeze the cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to 3 months. Thaw them before decorating.

How can I make these cupcakes allergy-friendly?
Look for allergy-friendly cake mix options and replace eggs with egg substitutes. You can also use dairy-free butter and cream for the frosting.

Print
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Christmas Tree Cupcakes

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 24 cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

Fun and festive chocolate cupcakes decorated to look like Christmas trees, perfect for holiday gatherings.

Ingredients

Scale
  • ½ cup vegetable oil
  • ¾ cup sour cream
  • ¾ cup heavy cream
  • 4 eggs
  • 1 box chocolate cake mix
  • ¼ cup cocoa powder
  • 1 tsp espresso powder (optional)
  • 2 cups butter (cold and cut into chunks)
  • 10 cups powdered sugar
  • 2 tbs vanilla
  • ½ cup plus 2 tbs heavy cream
  • Pinch of salt
  • Green Gel Food Coloring
  • 1 M Piping Tip
  • Piping Bags
  • Golden Star Sprinkles
  • Holiday Sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. In a large bowl, mix the chocolate cake mix, vegetable oil, sour cream, heavy cream, eggs, cocoa powder, and espresso powder (if using) until well combined.
  3. Fill each cupcake liner about two-thirds full with the batter.
  4. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool on a wire rack.
  5. In a large bowl, beat the cold butter until smooth and creamy.
  6. Gradually add the powdered sugar and mix until fluffy.
  7. Add the vanilla, pinch of salt, and heavy cream. Beat until combined and smooth.
  8. Divide the frosting into two bowls. Leave one bowl white and color the other with green gel food coloring.
  9. Using a piping bag with a 1 M piping tip, pipe a swirl of green frosting on each cupcake to create a tree shape.
  10. Add golden star sprinkles on top and holiday sprinkles around the sides for decoration.

Notes

Make sure your butter is cold before starting the frosting for the best texture. You can prepare the cupcakes and frosting a day in advance and assemble them on the day of serving.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 400
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: cupcakes, Christmas, holiday dessert, festive treats, chocolate

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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