These easy Christmas Tree Cupcakes take just minutes to decorate and are sure to add some festive fun to your party table.
I love the holiday season and mostly because of the food. I love the excuse to create lots of fun and cute party food, not least of all Christmas themed cupcakes.
And these Xmas tree cupcakes are some of my favorite of all. They look really impressive and yet they are so simple and quick to make - perfect for a busy time of year!
These Christmas tree cakes use our Easy Chocolate Cupcakes recipe. You can read some tips for making these below.
How to make Christmas Tree Cupcakes
Making these cute Christmas cupcakes is very easy, as long as you have the right tools. I highly recommend using a piping bag with the Wilton 1M icing tip, as it makes it super easy to pipe the Christmas trees.
To create the Christmas tree icing, start with the icing tip towards the outside edge of the cupcake. Use even pressure and, squeezing from the top of the icing bag, slowly create a swirl, moving to the middle of the cupcake and upwards.
Once you have your Christmas tree, all you need to do is pop a star on top and add some sugar baubles.
Tips for making perfect Chocolate Cupcakes
The chocolate cupcake recipe used for these Christmas cupcakes is very easy to make and usually foolproof. However there are a few tips that will help ensure its success:
- Be sure to pre-heat the oven and get your cupcake tin lined with cases before you start making the cake batter. This ensures that your cake batter isn't sitting around waiting once it's ready to go in the oven.
- Make sure your eggs and butter are at room temperature before you start.
- Mix and sieve the dry ingredients together before you start and set them aside so that they are ready to mix in as soon as you need them. This means your cake mixture isn't sitting around waiting for you to measure these ingredients.
- Add a spoonful of the flour mixture with each egg. This helps prevent the mixture from curdling.
- Use a metal spoon to fold in the flour and move it in a figure-of-eight motion. This makes sure you get maximum air into the mixture to make the the cupcakes airy and light.
- Use an ice cream scoop to measure the cake batter into the tin. This makes it easier and quicker and also ensures your measurements are more even.
- Leave them in the muffin tin for just a couple of minutes before transferring them to a wire cooling rack and ensure they are completely cool before frosting them.
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- 100g (½ cup) all purpose (plain) flour
- 40g (2 ½ tbsp) cocoa powder
- 2 tsp baking powder
- 150g (⅔ cup) butter
- 150g (¾ cup) soft brown sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 3 large eggs
For the Frosting
- 225g (1 cup) butter (room temperature)
- 450g (3 ¾ cups icing sugar
- ¼ cup milk
- 1 tsp vanilla extract
- Few drops green food coloring
- Sugar stars and balls to decorate
- Pre-heat oven to 180C / 350F. Line a muffin tray with cupcake cases.
- In a large bowl, sift together the flour, cocoa powder and baking powder. Set aside.
- Cream together the butter and sugar until pale and fluffy.
- Stir in the milk and vanilla extract.
- Add one egg, together with one tablespoon of the flour mixture and mix until fully incorporated.
- Add the second egg with one tablespoon of the flour mixture and mix until fully incorporated.
- Fold in the rest of the flour mixture until well mixed together.
- Use an ice cream scoop to divide the mixture between the cupcake cases.
- Bake in the oven for 20 minutes, or until a skewer comes out clean when dipped into the middle of the cupcake.
- Leave to cook in the tray for a few minutes then transfer to a wire rack to cool completely before icing.
For the Frosting
- Using an electric hand whisk or stand mixer, beat the butter until soft - around 2 minutes.
- Add the icing sugar, vanilla extract, milk and food coloring. Starting on a low speed and gradually increasing up to medium-high speed, mix in all the ingredients. This should take around 2 minutes.
- Transfer frosting to a piping bag fitted with a large star piping tip (I use the Wilton 1M).
- Starting on the outside of the cupcake, pipe the frosting around and in towards the centre of the cupcake, moving upwards to form a Christmas tree shape.
- Top each cupcake with a sugar star and add sugar balls to resemble the baubles.
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Amount Per Serving: Calories: 178Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 74mgSodium: 207mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 3g