Best Christmas Tree Cupcakes Recipes

CHRISTMAS TREE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
• Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
• Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
• Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

CHRISTMAS TREE CUPCAKES

Steps:

• Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
• Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, until your frosting is the color you like.
• Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe the green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
• Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

CHRISTMAS TREE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment paper, and then place a dried bean or a hazelnut in bottom to prevent batter from leaking. Place pans and cones on parchment-lined baking sheets. Line a 12-cup mini-muffin tin with paper liners.
• Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together eggs, warm water, buttermilk, oil, and vanilla in a medium bowl. With a mixer on low speed, gradually add egg mixture to flour mixture, beating until just combined. Raise speed to medium, and beat for 3 minutes. Carefully pour batter into cones, filling each two-thirds full. Spoon 1 1/2 tablespoons batter into each muffin cup (these will be the tree bases).
• Bake until a skewer inserted into center of cake comes out clean, 15 to 18 minutes for cupcakes and 35 minutes for cones. Let cakes cool on a wire rack for 15 minutes. Remove cakes from cones and parchment. Let cool completely on the rack.
• If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and position a cone cake on top. Place frosting in a pastry bag fitted with a small star tip (such as Ateco #19) and pipe frosting decoratively all over tree. Sprinkle with sanding sugar. Top each tree with a mini gingerbread star, if desired. Trees can be refrigerated, uncovered, for up to 6 hours before serving.

CHRISTMAS TREE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, malted milk powder and baking soda in a medium bowl.
• Heat the milk until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly.
• Whisk the granulated sugar, vegetable oil, egg and vanilla into the cocoa mixture until smooth. Whisk in the flour mixture until just combined.
• Divide the batter among the prepared muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter, cream cheese and vanilla in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners' sugar on medium-low speed until smooth, then increase the speed to medium high and beat until thick and fluffy, 1 to 2 more minutes.
• Spread the frosting on the cupcakes and sprinkle with white nonpareils. Stick a candy-melt tree into the center of each cupcake.

FROSTING FOR CHRISTMAS TREE CUPCAKES

Steps:

• Beat cream cheese with a mixer on medium speed until very smooth, 3 to 4 minutes. Add sugar, and beat for 2 minutes. Beat in vanilla. Use immediately.

CHRISTMAS TREE CUPCAKES

Steps:

• Buttercream: With an electric beater / stand mixer, beat the butter until smooth. Sift in half the powdered sugar and mix until combined with the butter and it looks creamy. Sift in remaining powdered sugar beat until thoroughly combined. Beat in milk, vanilla and salt. If coloring, add a small bit of coloring at a time until you reach desired shade. Tip: Paste color is stronger than gel, which is stronger than liquid, so it depends on the type of coloring you use as well as brand, so it's best to add a small amount at a time. Pipe, smear, decorate with frosting as desired. Tip: Simple buttercream forms a crust when exposed to air, so if making ahead, cover bowl with clingfilm, then give frosting a quick mixing before using. Assemble: Fit the star tip to your piping bag (either with a coupler, or simply snip the end of the bag and drop the tip inside and push out the end until it fits snuggly) Fill your piping bag with green frosting. Make sure all the frosting is pushed down near the end, then twist the top of the bag where you'll be holding and squeezing the bag. Tip: I find it best to be able to hold the cupcake still with one hand and squeeze the piping bag with one hand, so don't overfill the bag so that you have good control of it. Otherwise, if you're not yet confident enough to pipe with one hand, you can "stick" the cupcake down to your counter with a little bit of frosting to keep it from moving/twisting while you pipe. Pipe as you would a normal cupcake swirl, but not from the outer edge of the cupcake, about halfway in. Pipe the frosting round, then up and round on itself, about 4 or 5 swirls, piping the circles tighter as your near the top. Once piped, decorate and top with little gumpaste stars.

CHRISTMAS TREE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Combine all dry ingredients in mixer bowl.
• Add shortening, milk and vanilla.
• Mix for about 1 minute.
• Stop and scrape bowl.
• Add egg whites.
• Beat until smooth and fluffy.
• Fill greased and floured cupcake molds about halfway.
• Bake in preheated oven for about 20 minutes, or until toothpick inserted into center comes out clean.
• Remove from oven.
• Slice rounded"humps" from cupcakes.
• Cool on wire racks.
• Frost with green frosting and decorate.

CHRISTMAS TREE CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment paper, and then place a dried bean or a hazelnut in bottom to prevent batter from leaking. Place pans and cones on parchment-lined baking sheets. Line a 12-cup mini-muffin tin with paper liners. Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together eggs, warm water, buttermilk, oil, and vanilla in a medium bowl. With a mixer on low speed, gradually add egg mixture to flour mixture, beating until just combined. Raise speed to medium, and beat for 3 minutes. Carefully pour batter into cones, filling each two-thirds full. Spoon 1 1/2 tablespoons batter into each muffin cup (these will be the tree bases). Bake until a skewer inserted into center of cake comes out clean, 15 to 18 minutes for cupcakes and 35 minutes for cones. Let cakes cool on a wire rack for 15 minutes. Remove cakes from cones and parchment. Let cool completely on the rack. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days before assembling.) If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and position a cone cake on top. Place frosting in a pastry bag fitted with a small star tip (such as Ateco #19) and pipe frosting decoratively all over tree. Sprinkle with sanding sugar. Top each tree with a mini gingerbread star, if desired. Trees can be refrigerated, uncovered, for up to 6 hours before serving.