Description
Celebrate the holidays with these adorable Christmas Tree Cupcakes featuring tender vanilla cake, luscious green buttercream frosting, and festive sprinkles and candy decorations to mimic Christmas trees.
Ingredients
Scale
Cake Ingredients
- 2 cups cake flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup milk
- 3 large eggs
- ¼ tablespoon vanilla extract
Decorations
- 16 oz. green buttercream frosting
- 2-3 Twizzler Pull 'n' Peel Candy, peeled into strings
- ¼ cup sequin-style rainbow sprinkles
- star shaped sprinkles
- confectioners sugar, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 F and line a muffin tin with cupcake liners. Set aside.
- Mix Dry Ingredients: In a large bowl, combine cake flour, baking soda, and baking powder. Set aside.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and granulated sugar until fluffy.
- Add Wet Ingredients: Whisk in the eggs, then add milk and vanilla extract, mixing until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir until the batter is smooth.
- Fill Cupcake Liners: Pour the batter into the prepared liners, filling each about two-thirds full.
- Bake Cupcakes: Bake in the oven for 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove from oven and let the cupcakes cool completely before decorating.
- Pipe Frosting: Fill a piping bag fitted with an open star tip with the green buttercream. Pipe a quarter-size circle in the center of the cupcake, then swirl from the outside in overlapping each layer to form a tree shape. Finish by pushing the icing down and pulling up to create the tree tip.
- Decorate Trees: Wrap a peeled Twizzler candy string around the base for a tree skirt, then add rainbow sprinkles and a star sprinkle at the top. Optionally, dust with confectioners sugar to mimic snow.
Notes
- If you don't have a piping bag or decorating tools, a ziplock baggie with a cut corner can be used for icing.
- Ensure cupcakes are completely cooled before frosting to avoid melting the buttercream.
- Use salted butter as called for to balance sweetness.
- Decorate immediately after piping to ensure sprinkles stick well.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
