If you’re searching for a festive and utterly charming treat this season, I’ve got just the thing for you: my Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe. These little beauties are not only delicious – rich chocolate cupcakes paired with creamy vanilla buttercream – but they’re also adorable, topped with green “trees” and decorated just like a winter wonderland. I remember the first time I tried this recipe; my family went crazy for them, and I’m pretty sure they’ll steal the show at your holiday party too. Keep reading, because I’ll walk you through every step to make these cupcakes a holiday hit!
Why You’ll Love This Recipe
- Festive and Fun: The cupcake shape and green frosting make these Christmas tree cupcakes perfect for holiday celebrations and kids love them!
- Delicious Flavor Combo: Chocolate cupcakes with smooth vanilla buttercream create the ideal balance of rich and sweet.
- Simple to Make: I promise, even if you don’t consider yourself a baker, these are straightforward and rewarding to decorate.
- Make Ahead Friendly: These cupcakes freeze well and keep fresh in the fridge, so you can prep early and stress less.
Ingredients You’ll Need
Choosing the right ingredients really helps these cupcakes rise to the occasion. I always use unsalted butter at room temperature because it gives the best texture, and light brown sugar adds a subtle caramel note that complements the chocolate perfectly. Plus, the green food coloring for the frosting brings that festive vibe to life.
- Unsalted Butter: Room temperature butter blends smoothly for both the cupcake batter and the frosting.
- Light Brown Soft Sugar: Adds moisture and a mild caramel flavor to the cupcakes.
- Self-Raising Flour: Helps the cupcakes rise nicely without extra leavening agents.
- Cocoa Powder: Use good-quality cocoa for rich chocolate flavor — this is what makes the cupcakes truly indulgent.
- Medium Eggs: Bind the ingredients and add moisture to the batter.
- Vanilla Extract: Give both your cupcakes and frosting a warm, comforting aroma.
- Icing Sugar: Essential for smooth, sweet buttercream frosting.
- Green Food Colouring: To tint the vanilla buttercream into festive Christmas tree green.
- Chocolate Stars and Sprinkles: Cute edible decorations that turn cupcakes into mini holiday masterpieces.
- Icing Sugar Dusting: For a snowy, magical finishing touch on your cupcakes.
Variations
I love making this recipe my own, and honestly, you can easily customize these Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe to fit your taste or occasion. Add a little twist here or swap a few ingredients, and you’re set for a new holiday favorite.
- Chocolate Lovers Twist: I’ve swapped cocoa powder for melted dark chocolate in the batter for an extra intense chocolate flavor – my chocoholic friends go crazy for it!
- Vegan Version: Try using plant-based butter and egg replacer to make these cupcakes dairy-free and vegan-friendly without losing that buttery crumble.
- Festive Candy Variations: Instead of chocolate stars, use mini candy canes or crushed peppermint for a refreshing holiday kick.
- Different Frosting Colors: I’ve played around with red or white frosting for a more varied Christmas look – get creative with your food coloring.
How to Make Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe
Step 1: Prepare Your Batter – The Chocolatey Start
Start by preheating your oven to 180°C (350°F) and lining a cupcake tin with paper cases. Then, beat 200g of room temperature unsalted butter with 200g of light brown soft sugar until fluffy – this is where you build that light, airy texture. Next, add in the 4 medium eggs, one at a time, mixing well after each addition so your batter doesn’t curdle. Stir in 1 tsp of vanilla extract for extra scent. Now sift together 150g of self-raising flour and 50g of cocoa powder and gently fold this into your wet mixture. Be careful not to overmix; you want the batter smooth but not dense. Fill each cupcake case about two-thirds full.
Step 2: Bake and Cool – Patience is Part of the Fun
Pop the cupcakes into the oven for approximately 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with a few moist crumbs attached – not wet batter. Cool them completely on a wire rack before touching the frosting; trust me, you don’t want melted buttercream! This step is key to keep your Christmas tree shape sharp and neat.
Step 3: Whip Up the Vanilla Buttercream Frosting
For the frosting, beat 200g of unsalted butter (room temp) until creamy using an electric mixer, then gradually add 400g icing sugar a little at a time. Add 1 tsp vanilla extract and continue beating until it’s silky and light. Now, mix in a few drops of green food coloring until you get that perfect Christmas tree green. I like to use gel food coloring because it won’t thin out my frosting.
Step 4: Decorate Your Christmas Tree Cupcakes
Transfer your green frosting into a piping bag with a star or round tip, then pipe tall, conical “trees” onto each cupcake in a spiral motion. This usually takes a few tries to get height without collapse – don’t stress, practice makes perfect! While the frosting is still soft, press in chocolate stars and colorful sprinkles to mimic holiday ornaments. Finally, dust with a little icing sugar for a whimsical snow effect. Voila – your cupcakes are ready to dazzle!
Pro Tips for Making Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe
- Room Temperature Ingredients: I can’t stress enough how much smoother your batter and frosting turn out when butter and eggs are at room temp.
- Fold, Don’t Overmix: Mixing your dry ingredients gently keeps cupcakes light and fluffy – overmixing makes them tough.
- Pipe Taller Trees Slowly: When piping your green frosting, start from the base and move upwards steadily to avoid collapsing your trees.
- Cool Completely Before Decorating: Decorating warm cupcakes melts the frosting and ruins your design; patience pays off!
How to Serve Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe
Garnishes
I love adding chocolate stars because they give the cupcakes that perfect festive sparkle, and the sprinkles bring a burst of color and fun, especially for kids. For a little extra wow, dusting with icing sugar adds a magical snow-like finish that makes these cupcakes truly photo-worthy.
Side Dishes
If I’m serving these for a party, I usually pair them with some simple fresh fruit or warm drinks like mulled wine or hot chocolate – the cozy flavors compliment these cupcakes perfectly.
Creative Ways to Present
One of my favorite presentation ideas is arranging the cupcakes on a round platter decorated with holly sprigs or pine needles for that rustic Christmas feel. You can also put cupcake liners with snowflake patterns or use a tiered cake stand to add height and drama on your dessert table.
Make Ahead and Storage
Storing Leftovers
Once decorated, I store any leftover Christmas Tree Cupcakes in an airtight container in the fridge for up to 3 days. Just bring them to room temperature before serving so the buttercream softens up and tastes fresh.
Freezing
Freezing these cupcakes is a game changer for holiday prep. I usually freeze the baked cupcakes (without frosting) for up to a month. Then I thaw them, whip up fresh frosting, and decorate just before your event. This way, cupcakes stay moist and frosting looks flawless.
Reheating
For previously frozen cupcakes, I let them thaw completely at room temp (still unfrosted), then gently warm them in the oven at 160°C (320°F) for about 5 minutes to revive that fresh-baked feeling before decorating.
FAQs
-
Can I use regular all-purpose flour instead of self-raising flour?
Yes! If you don’t have self-raising flour on hand, just add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour you use. This will give your cupcakes that perfect rise.
-
How do I get the frosting to be a vibrant green color?
I recommend using gel or paste food coloring as it packs more pigment without watering down the frosting. Add a few drops slowly and mix well until you get a deep, festive green.
-
Can I make these cupcakes vegan?
Absolutely! Replace the butter with a vegan butter substitute and use a flax or chia egg (1 tbsp flaxseed meal + 3 tbsp water) instead of eggs. For frosting, use vegan butter and sift your icing sugar well for a smooth finish.
-
How long will these cupcakes stay fresh?
When stored in an airtight container in the fridge, they’ll stay fresh for 3-4 days. Bring them back to room temperature before eating for the best taste and texture.
Final Thoughts
I absolutely love how these Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe turn out every time – festive, flavorful, and fun to make! Whether you’re baking with kids or looking to impress guests, this recipe is a keeper. From the soft chocolate sponge to the creamy, vibrant green buttercream and those charming chocolate star toppers, these cupcakes capture the spirit of the holidays in every bite. So go ahead, try this recipe like you’re making it for your very favorite people – it’ll bring smiles and sweet memories that last long after the last crumb disappears.
Print
Christmas Tree Cupcakes with Chocolate and Vanilla Frosting Recipe
- Prep Time: 40 min
- Cook Time: 20 min
- Total Time: 1 hr 30 min
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Delight in these festive Christmas Tree Cupcakes featuring a rich chocolate base topped with a creamy vanilla buttercream frosting dyed green and decorated to resemble charming Christmas trees, perfect for holiday celebrations.
Ingredients
Cupcake Ingredients
- 200 g unsalted butter, softened
- 200 g light brown soft sugar
- 150 g self-raising flour
- 50 g cocoa powder
- 4 medium eggs
- 1 tsp vanilla extract
Buttercream Frosting Ingredients
- 200 g unsalted butter (not Stork), room temperature
- 400 g icing sugar
- 1 tsp vanilla extract
- 1 tsp green food colouring
Decorations
- Chocolate stars
- Sprinkles
- Icing sugar dusting
Instructions
- Prepare the Cupcake Batter: Cream together the unsalted butter and light brown sugar until light and fluffy. Add the eggs one at a time, beating each thoroughly before adding the next. Stir in the vanilla extract.
- Mix Dry Ingredients: Sift together the self-raising flour and cocoa powder. Gradually fold the dry ingredients into the wet mixture until combined, taking care not to overmix.
- Bake the Cupcakes: Preheat the oven to 180°C (350°F). Line a cupcake tray with liners and spoon the batter evenly into the cups. Bake for 18-20 minutes or until a skewer inserted comes out clean. Remove and allow to cool completely on a wire rack.
- Make the Buttercream Frosting: Beat the room temperature unsalted butter until creamy. Gradually incorporate the icing sugar, then mix in vanilla extract and green food colouring until evenly tinted.
- Decorate the Cupcakes: Using a piping bag fitted with a star nozzle, pipe the green buttercream onto the cooled cupcakes in a Christmas tree shape. Decorate with chocolate stars and sprinkles as ornaments. Lightly dust with icing sugar to simulate snow.
Notes
- Delicious and easy Christmas Tree Cupcakes with a chocolate cupcake base, vanilla buttercream frosting, and cute Christmas tree style decoration!
- Ensure the butter is at room temperature for smooth creaming and frosting.
- Use gel-based food colouring for a more vibrant green without thinning the frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 446 kcal
- Sugar: 33 g
- Sodium: 26 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 126 mg
