Name: Christmas Tree Cupcake Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup butter room temperature; 1 ½ cups granulated sugar; ½ cup vegetable oil; 3 teaspoons vanilla extract; 4 large eggs; 1 ¼ cups whole milk; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup butter room temperature; 8 ounces cream cheese room temperature; ½ teaspoon salt; 1 teaspoon vanilla extract; 3 cups powdered sugar; 10 Little Debbie Christmas Tree Cakes; 2 tablespoons milk; Red gel food coloring (to taste); Green sanding sugar

Nothing says festive like biting into a fluffy, velvety cupcake decorated to look like a Christmas tree. This Christmas Tree Cupcake Recipe is not only eye-catching but also delivers a delicious blend of moist cake and creamy frosting that’s sure to wow your guests or family. Let’s dive into this treat that turns your holiday baking into a joyful experience!

A light yellow cupcake sits in a white paper liner on a white marbled surface covered with a white cloth that has red, green, and silver dots. The cupcake has one thick layer of smooth, pale cream-colored frosting piped in soft, high swirls on top. Thin red syrup lines are drizzled vertically over the frosting, and small green sugar sprinkles are scattered across the top. Other similar cupcakes are softly visible in the background. 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 Cupcake Recipe
Top Tip
How to Serve Christmas Tree Cupcake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Cupcake Recipe

Why You'll Love This Recipe

I adore how this Christmas Tree Cupcake Recipe combines the nostalgia of Little Debbie’s iconic cakes with a homemade cupcake twist. It’s festive but easy enough for any baker to tackle — plus, the creamy, slightly tangy frosting adds that perfect balance to the sweet cake.

Unique Frosting: Incorporating crushed Little Debbie Christmas Tree Cakes into the frosting adds rich flavor and a fun texture that stands out.
Impressive Appearance: The piped frosting and green sanding sugar perfectly mimic festive Christmas trees that look stunning on any dessert table.
Moist & Flavorful Cupcakes: The recipe results in soft, buttery cupcakes with just the right amount of vanilla and creaminess.
Make-Ahead Friendly: With proper storage, these cupcakes stay fresh and delicious for several days — great for holiday parties!

The image shows a close-up of a yellow vanilla cupcake with soft and fluffy texture at the bottom layer. On top, there is a large swirl of light pink creamy frosting with a smooth and airy texture. The frosting is decorated with thin drizzles of bright red syrup and small green specks sprinkled lightly over it. The cupcake is placed in a white paper liner on a silver serving tray with more similar cupcakes blurred in the background, all sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe nails down that classic buttery vanilla cupcake flavor and then takes it up a notch with a luscious cream cheese frosting blended with those nostalgic Little Debbie treats. Each ingredient is like a piece of the holiday puzzle, coming together beautifully.

Flat lay of a small mound of pale yellow room-temperature butter, two heaping white ceramic bowls—one filled with fine white granulated sugar, the other with light beige all-purpose flour, four large brown eggs with clean shells arranged symmetrically, a small white bowl of creamy whole milk, a small white bowl with clear vegetable oil, a small white bowl containing smooth cream cheese, a small white bowl of powdered sugar piled high, a neat stack of ten fresh Little Debbie Christmas Tree Cakes without packaging, a small white bowl filled with bright green sanding sugar, and a small white bowl holding vivid red gel food coloring, all ingredients fresh and natural, perfectly balanced and symmetrical, 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

Butter: Using room temperature butter helps the batter whip up light and creamy, ensuring moist cupcakes.
Granulated sugar: Sweetens while giving the cake a delicate crumb texture.
Vegetable oil: Adds extra moisture for tender cupcakes that stay soft after baking.
Vanilla extract: A warm, inviting flavor that complements the sweetness perfectly.
Eggs: Provide structure and richness, key for that melt-in-your-mouth texture.
Whole milk: Adds moisture and richness, balancing the fat from butter and oil.
All-purpose flour: The backbone of the cupcakes, giving them substance without being too dense.
Baking powder: Helps the cupcakes rise nicely, yielding a fluffy crumb.
Salt: Balances sweetness and enhances the other flavors.
Cream cheese: Brings tangy richness to the frosting, cutting through the sweetness.
Powdered sugar: Sweetens the frosting and helps it pipe smoothly.
Little Debbie Christmas Tree Cakes: The star of the frosting, crushed into creamy goodness for unique flavor and texture.
Milk (for frosting): Thins the red-colored frosting slightly for easier drizzling.
Green sanding sugar: Adds sparkle and simulates pine needles on the frosted cupcakes.

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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 swapping a few ingredients depending on the occasion or dietary needs, and you can too! Whether you're adjusting flavors or trying different decorations, this Christmas Tree Cupcake Recipe is flexible and invites a personal touch.

Variation: I’ve experimented with swapping out a portion of the all-purpose flour for almond flour, which brings a subtle nutty vibe and makes them a bit gluten-friendly (though not gluten-free).
Dairy-Free Version: Use a dairy-free cream cheese and coconut oil instead of butter for a tasty twist that still delivers moist cupcakes and rich frosting.
Flavor Enhancements: A pinch of cinnamon or nutmeg in the batter adds warm holiday notes that pair beautifully with the Christmas Tree Cake crumbs.
Decoration Ideas: If you’d prefer, swap green sanding sugar for edible glitter or tiny colored sprinkles to create your own festive flair.

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

Step 1: Cream the Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F and lining your cupcake pans with paper liners. Then, pop the room temperature butter and sugar into your stand mixer (or use a hand mixer if you don’t have one). Beat them on medium speed for about 2 to 3 minutes until you get a pale, fluffy mixture — this is key for an airy texture in your cupcakes.

Step 2: Blend in Eggs, Oil, and Vanilla

Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in vegetable oil and vanilla extract. The oil helps keep the cupcakes moist, so don’t skip it. Mix until everything’s blended smoothly.

Step 3: Add Milk and Prepare for Flour

Pour in the milk and mix briefly. Don't be alarmed if the batter looks a bit curdled here — that’s totally normal when combining milk and oil-based ingredients. It’ll smooth out when you add the dry ingredients.

Step 4: Incorporate the Dry Ingredients

Sift together your flour, baking powder, and salt, then add them to the wet mixture bit by bit, mixing on low speed at first to avoid a flour cloud in your kitchen. When the flour is mostly combined, crank the mixer to medium and continue beating until smooth. This ensures a tender crumb.

Step 5: Fill Cupcake Liners and Bake

Fill each cupcake liner about halfway to two-thirds full — this gives them room to rise without spilling over. Bake for 14 to 16 minutes, keeping an eye out for slightly golden edges and a toothpick that comes out clean. Let them cool completely before frosting.

Step 6: Blend the Frosting Base

While the cupcakes cool, make the frosting: Beat butter, cream cheese, and salt until completely smooth. This creamy base is crucial, so don’t rush this step to avoid lumps.

Step 7: Add Vanilla and Powdered Sugar

Mix in vanilla extract, then gradually add powdered sugar on low speed to avoid a sugar cloud. Once fully incorporated, your frosting will be thick and luscious.

Step 8: Crumble the Little Debbie Cakes

This is the fun part! Using a food processor, pulse the Little Debbie Christmas Tree Cakes into fine crumbs. You can pulse longer to get a creamy texture, which melds beautifully into the frosting, creating a unique and rich flavor. If you don’t have a processor, try using a hand mixer in a bowl, but expect a bit more texture.

Step 9: Combine Crumbled Cakes with Frosting

Switch to a paddle attachment on your mixer and add the crumbled cakes to the frosting bowl. Beat on medium speed until everything is smooth and well mixed. This frosting is the star, so give it some love!

Step 10: Create Red Drizzle and Prepare to Decorate

Scoop about half a cup of frosting into a separate bowl, stir in milk, and a few drops of red gel food coloring until it’s a vibrant red and easy to drizzle. Transfer this to a piping or storage bag, making a tiny hole for drizzle control.

Step 11: Frost the Cupcakes and Add Final Touches

Fill a piping bag fitted with a large star tip with the remaining green frosting. Pipe tall swirls to mimic the fir tree shape. Then drizzle red frosting back and forth over the cupcakes gently for that perfect garland effect. Don't forget to sprinkle green sanding sugar to add sparkle and texture — like tiny pine needles catching the light.

Top Tip

From my experience making this Christmas Tree Cupcake Recipe, the frosting can make or break the whole presentation and experience. Here are a few tips that really help:

Don’t Skimp on Cream Cheese: Using full-fat cream cheese at room temperature guarantees a smooth, tangy frosting that balances the sweet cake perfectly.
Pulse the Cakes Thoroughly: The smoother the cake crumbs get in the processor, the creamier your frosting will be — I usually pulse for a solid minute, pausing to scrape sides.
Pipe with Confidence: A large star tip works best, but if your frosting has bits of cake in it, grab a large round tip to avoid clogging and frustration.
Don’t Overfill Liners: Filling cupcake liners beyond two-thirds makes for messy spillovers and uneven baking.

How to Serve Christmas Tree Cupcake Recipe

Christmas tree cupcakes - Serving Suggestion

Garnishes

I keep it simple by sticking to classic green sanding sugar because it beautifully mimics pine needles and adds just the right amount of sparkle. If I’m feeling extra festive, I toss on tiny edible pearl “ornaments” or rainbow mini sprinkles for holiday cheer that kids love.

Side Dishes

These cupcakes shine best alongside a hot cup of spiced cider or rich eggnog. For a savory contrast, I often serve them after a cozy holiday meal featuring spiced ham or roasted veggies — trust me, the sweet finish is incredible.

Creative Ways to Present

One Christmas, I arranged these cupcakes on a large serving tray layered with fresh pine boughs and mini ornaments, which instantly became a centerpiece conversation starter. You can also place them on tiered dessert stands shaped like Christmas trees (how festive!) or display them on individual plates topped with mini candy canes for a classy holiday party look.

Make Ahead and Storage

Storing Leftovers

Because this frosting includes cream cheese, it’s best to store these cupcakes in an airtight container in the refrigerator. I’ve found they stay fresh and delicious for up to 5 to 7 days. If you’re serving within 24 hours, you can keep them at room temperature, but refrigeration is safest for longer storage.

Freezing

I’ve frozen unfrosted cupcakes successfully, wrapping each tightly in plastic wrap and then a layer of foil to prevent freezer burn. When ready to serve, thaw completely and frost fresh. Freezing the entire finished cupcake with frosting can cause the frosting texture to change, so I avoid freezing after decorating.

Reheating

If you want your refrigerated cupcakes to taste like fresh-baked, let them come to room temperature first. I usually leave them out for about 30 minutes. Avoid microwaving as it can cause the frosting to melt unevenly and get runny.

Frequently Asked Questions:

Can I make this Christmas Tree Cupcake Recipe without a stand mixer?

Absolutely! While a stand mixer makes the process smoother and faster, you can use a hand mixer or even beat the ingredients by hand with a whisk. Just be prepared to spend a bit more time creaming the butter and sugar to get that fluffy texture.

What’s the best way to get smooth frosting with the Little Debbie cakes?

Using a food processor to pulse the cakes into fine crumbs or even creamy consistency is key. This ensures the cake textures blend seamlessly into the frosting. If you don’t have a food processor, a hand mixer can work, but the frosting might be a little lumpy.

Can I substitute the Little Debbie Christmas Tree Cakes with another treat?

You can substitute with any festive cake snack that’s soft and crumbly, like Hostess HoHos or a soft pound cake. The key is to get a similar texture and flavor combination, but the unique Christmas Tree Cakes really give this recipe its signature taste.

How long do these cupcakes keep fresh?

Stored properly in an airtight container in the fridge, these cupcakes stay fresh for about 5 to 7 days. At room temperature, they’re best enjoyed within 1 to 2 days to ensure the cream cheese frosting doesn’t spoil.

Final Thoughts

This Christmas Tree Cupcake Recipe holds a special place in my holiday baking tradition because it celebrates childhood favorites while feeling delightfully homemade and festive. I truly hope you enjoy making and sharing these cupcakes as much as I enjoy baking them for my family. Give it a go—you’ll end up with a showstopping dessert that tastes as amazing as it looks!