Name: Tree Cupcake
Prep time: 20 min
Cook time: PT-490153H21M50S
Total time: PT-490153H21M50S
Cuisine: American / Holiday
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk (or buttermilk); For the frosting: ½ cup butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2–3 tablespoons heavy cream or milk (to adjust consistency); Green food coloring; Sprinkles, mini M&M’s, edible stars, or small candies (for decorations)

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Tree Cupcakes are festive, fun, and irresistibly cute—perfect for holiday parties, winter birthdays, or any celebration where I want to bring a little edible magic to the table. These cupcakes are topped with green frosting piped into a tree shape and decorated with colorful sprinkles or candy to look like ornaments. I love how these treats double as both dessert and decoration.

Why You’ll Love This Recipe

I love this recipe because it’s simple, adaptable, and guaranteed to impress. The base can be any cupcake I like—vanilla, chocolate, or even red velvet—and the tree design on top turns each one into a mini holiday centerpiece. It’s also a great activity for decorating with kids or friends, and everyone gets their own individual “tree” to enjoy. Tree Cupcake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk (or buttermilk)

For the frosting:

Butter (softened)
Powdered sugar
Vanilla extract
Heavy cream or milk (to adjust texture)
Green food coloring
Sprinkles, mini M&M’s, or edible stars (for decorating)

Directions

I preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until fluffy, then beat in the eggs and vanilla.
I alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
I fill the liners about two-thirds full and bake for 18–22 minutes, until a toothpick comes out clean. I let the cupcakes cool completely before frosting.

To decorate the trees:
6. I beat the softened butter until creamy, then gradually add powdered sugar and vanilla.
7. I add green food coloring and a bit of cream until I reach a thick but pipeable consistency.
8. Using a piping bag fitted with a star tip, I pipe the frosting in a tall swirl to create the look of a tree.
9. I decorate with sprinkles, mini candies, and a small candy star on top if I have one.

Servings and timing

This recipe makes 12 standard cupcakes. It takes about 20 minutes to prep, 20 minutes to bake, and another 15–20 minutes to cool and decorate.

Variations

Sometimes I add peppermint or almond extract to the batter or frosting for a seasonal twist. For chocolate lovers, I use a cocoa-based cupcake and top the tree with chocolate chips. I’ve also added crushed candy canes around the base for extra sparkle. For a shortcut, I use boxed cake mix and homemade frosting to save time.

Storage/Reheating

I store the decorated cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. I let refrigerated cupcakes sit out for about 20 minutes before serving to soften the frosting. These don’t need reheating, but they taste best when served at room temperature. Tree Cupcake

FAQs

Can I use store-bought frosting?

Yes, I sometimes use canned frosting in a pinch. I whip it briefly and tint it green before piping. It holds shape best when chilled slightly before decorating.

What’s the best piping tip for the tree shape?

I use a large open or closed star tip (like Wilton 1M or 2D). It creates those nice ridges that look like pine branches.

Can I make these ahead of time?

Yes, I bake the cupcakes a day ahead and decorate them the day I’m serving. The frosting holds well for hours at room temperature once piped.

Do I need to refrigerate them?

Only if I use cream cheese frosting or if it’s warm in the house. Otherwise, I keep them covered at room temp for short-term storage.

Can I make these in mini size?

Absolutely. I use a mini muffin tin and reduce the baking time to 10–12 minutes. They make adorable mini trees for parties or dessert trays.

Conclusion

Tree Cupcakes are festive, eye-catching, and downright fun to make and eat. I love how they combine simple ingredients with a little decorating creativity to become the highlight of any winter dessert table. Whether I’m baking for a party, a classroom treat, or just to get into the holiday spirit, these cupcakes are always a joyful, delicious choice.

Tree Cupcake

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: about 45–50 minutes (including cooling and decorating)
Yield: 12 standard cupcakes
Category: Dessert
Method: Baking & Decorating
Cuisine: American / Holiday
Diet: Vegetarian

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Description

Tree Cupcakes are festive cupcakes topped with green frosting piped into a Christmas‑tree shape and decorated with colorful sprinkles or candies — perfect for holiday parties, winter birthdays, or any celebration that calls for a seasonal treat.

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk (or buttermilk)
For the frosting:
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (to adjust consistency)
- Green food coloring
Sprinkles, mini M&M’s, edible stars, or small candies (for decorations)

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Instructions

Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternately add the dry ingredients and milk to the butter mixture — starting and ending with the dry — mixing until just combined.
Divide batter among liners, filling each about two‑thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting.
For frosting: beat softened butter until creamy. Gradually add powdered sugar and vanilla. Add food coloring and enough cream or milk to reach a thick but pipeable consistency.
Fit a piping bag with a large star tip (e.g. Wilton 1M or 2D). Pipe frosting in tall swirls on top of each cupcake to create a “tree” shape.
Decorate with sprinkles, mini candies, or edible stars to resemble ornaments, placing a small candy star on top as the tree topper if desired.

Notes

You can use a boxed cake mix if you prefer — just bake, cool, and decorate as described.
For flavor variations: add a pinch of peppermint or almond extract to batter or frosting; use chocolate cupcake base; or sprinkle crushed candy canes around the base for extra festive flair.
If using a store‑bought frosting, whip it briefly and tint with green coloring before piping.
For mini tree cupcakes: use a mini muffin tin and bake for about 10–12 minutes, then pipe smaller “trees.”
Decorated cupcakes can be stored in an airtight container for up to 2 days at room temperature, or up to 4 days in the fridge (bring to room temperature before serving if chilled).