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!
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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!
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.
- 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.
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
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:
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.
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.
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.
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!
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Christmas Tree Cupcake Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 5 minutes
- Yield: 27 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Little Debbie Christmas Tree Cupcakes are a festive and delicious holiday treat featuring moist vanilla cupcakes combined with cream cheese frosting blended with crumbled Christmas Tree cakes. Decorated with green sanding sugar and a drizzle of red frosting, these cupcakes are perfect for holiday celebrations and party dessert tables.
Ingredients
Cupcakes
- 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
Frosting
- 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
Instructions
- Preheat and prepare pans: Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners to prepare for baking.
- Cream butter and sugar: In the bowl of a stand mixer, add the butter and sugar. Cream on medium speed until smooth, about 2 to 3 minutes with a hand mixer.
- Add eggs, oil, and vanilla: Add in the eggs, vegetable oil, and vanilla extract. Mix on medium speed until thoroughly combined.
- Add milk: Pour in the milk and mix until combined. The batter may look curdled, which is normal.
- Add dry ingredients: Add the flour, baking powder, and salt to the wet ingredients. Beat on low speed until most of the flour is incorporated, then increase to medium speed and beat until fully combined.
- Fill cupcake liners: Fill each cupcake liner half to two-thirds full with batter.
- Bake cupcakes: Bake in the preheated oven for 16 minutes or until edges are slightly golden. Allow cupcakes to cool completely before frosting.
- Prepare frosting base: In a mixing bowl, beat the butter, cream cheese, and salt on medium speed until smooth and creamy.
- Add vanilla and sugar: Add vanilla extract and powdered sugar to the bowl. Mix on low speed until combined and smooth.
- Process Christmas Tree cakes: Pulse the 10 Little Debbie Christmas Tree Cakes in a food processor until they are finely crumbled and creamy.
- Combine cakes with frosting: Add the crumbled cakes to the frosting and mix on medium speed with a paddle attachment until smooth and evenly incorporated.
- Prepare red drizzle frosting: Remove ½ cup of frosting into a separate bowl. Stir in milk and red gel food coloring until well combined. Transfer this to a piping bag or plastic storage bag.
- Pipe main frosting: Place the remaining frosting into a piping bag fitted with a large star or round tip. Pipe a tall swirl of frosting on each cooled cupcake.
- Drizzle red frosting: Cut a small hole at the end of the bag with red frosting and drizzle over each cupcake by moving the bag back and forth gently.
- Sprinkle green sugar: Sprinkle green sanding sugar evenly on top of the frosted cupcakes for decoration.
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 to 7 days. They can be kept at room temperature for up to 2 days.
Notes
- Ensure the butter and cream cheese are at room temperature for smooth frosting.
- If you don’t have a food processor, you can crush the Christmas Tree cakes by hand or with a mixer, but the texture may be less smooth.
- Use a large round tip if your frosting contains cake bits to avoid clogging the star tip.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Green sanding sugar adds festive color but can be substituted with colored sprinkles if preferred.
- For a dairy-free option, substitute butter and cream cheese with vegan alternatives and use plant-based milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
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