Christmas Tree Christmas Cupcakes (From Scratch Recipe)

You should know that I am a huge fan of Christmas. My new recipe for Christmas cupcakes in the shape of Christmas trees is at the top of my baking list this year!

Course Dessert

Cuisine American

Keyword Christmas Cupcakes

Prep Time 40

Cook Time 25

Servings servings

Calories 365kcal

Author Dana DeVolk

Ingredients

For the Cupcakes:

2 large eggs
½ cup dark brown sugar packed
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 cup Greek yogurt or plain yogurt
1/4 cup cocoa powder
3 tablespoons chocolate chips optional
1/4 cup milk
1 teaspoon vanilla extract

For the Buttercream:

2/3 cup salted butter softened
3 1/2 cups powdered sugar
1-2 tablespoons milk
Green gel food coloring

For Assembly:

12 Sugar cones
red hots or sprinkles
2 tablespoons powdered sugar for dusting

Instructions

For the Cupcakes:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, beat the eggs with the sugar until the mixture becomes frothy.
2 large eggs, ½ cup dark brown sugar
Gradually add half of the all-purpose flour, baking powder, and baking soda, sifting, and mix until just combined.
1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
Add the yogurt to the mixture and blend until smooth.
1/2 cup Greek yogurt
Mix in the cocoa powder, chocolate chips, vanilla extract and milk until everything is well combined.
1/4 cup cocoa powder, 3 tablespoons chocolate chips, 1/4 cup milk, 1 teaspoon vanilla extract
Add the remaining flour and gently fold it into the batter until just incorporated with no dry patches.
Spoon the batter into the cupcake liners, filling each about 3/4 full or 3 tablespoons of batter.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

For the Buttercream:

In a stand mixer or in a large bowl bowl with an electric hand mixer, beat the softened butter until creamy.
2/3 cup salted butter
Sift in the powdered sugar and mix on low speed until fully combined and smooth. If the buttercream is too thick, add one tablespoon of milk at a time until you reach the desired consistency.
3 1/2 cups powdered sugar, 1-2 tablespoons milk
Add a few drops of green gel food coloring and mix until the color is evenly distributed.
Green gel food coloring

Assembly:

Cover each sugar cone with a thin layer of green buttercream, ensuring it’s fully coated.
12 Sugar cones
Lightly dust the tops of the cupcakes with powdered sugar, optional
Gently press a coated sugar cone onto the top of each cupcake, ensuring it is secure.
Using a piping bag fitted with a small star tip, pipe the remaining buttercream onto each cone to create the appearance of tree branches.
Add sprinkles to the buttercream trees and lightly dust with powdered sugar to mimic snow.
red hots or sprinkles, 2 tablespoons powdered sugar for dusting

Notes

Room Temperature Ingredients: Ensure eggs, butter, and yogurt are at room temperature for a smoother batter.
Don’t Overmix: Gently fold in the dry ingredients to keep the cupcakes light and fluffy.
Piping Bag Hack: If you don’t have a piping bag, use a plastic bag with the corner snipped off.
Steady the Cones: Apply a thin layer of frosting on the cupcake before placing the sugar cone to help it stay put.
Decorate Creatively: Let kids have fun adding sprinkles, candies, or even making christmas light cupcakes by using colorful candy pieces.
Use a Wire Rack: Cool cupcakes on a wire rack to prevent soggy bottoms.

Nutrition