Christmas Tree Cupcakes

Christmas tree cupcakes are tender vanilla cupcakes topped with green buttercream "trees". These easy Christmas cupcakes are as tasty as they are festive!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 18

Total Time 43

Servings cupcakes

Calories 437kcal

Author Kate @ I Heart Eating

Equipment

Muffin tin

Ingredients

Cupcakes

9 tablespoons unsalted butter softened
1 cup granulated sugar
¼ cup white baking chocolate
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk at room temperature
3 large egg whites

Frosting

1 ½ cups unsalted butter softened
5 cups powdered sugar sifted
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons heavy cream plus more as needed
Green food coloring
Sprinkles and powdered sugar for decorating

US Customary - Metric

Instructions

To make the cupcakes, preheat the oven to 350 degrees F. Line 18 muffin tins with muffin papers. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
9 tablespoons unsalted butter, 1 cup granulated sugar
Add the white chocolate to a small microwave-safe bowl. Heat in the microwave in 20 second intervals until completely melted, stirring between each interval.
¼ cup white baking chocolate
Add the white chocolate to the sugar mixture, and beat until incorporated.
Add the flour, baking powder, baking soda, and salt, alternating with the milk and vanilla. Mix just until combined. Be careful to not overmix.
2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 cup whole milk
In a separate medium bowl, beat the egg whites until they form medium peaks.
3 large egg whites
Gently fold the egg whites into the cupcake batter until incorporated.
Divide the batter evenly between the prepared tins, filling each about ⅔ of the way.
Bake for about 18-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
Remove from oven and let the cupcakes cool in the pan for 5 minutes.
Remove to a wire cooling rack and let them cool completely.
To make the buttercream frosting, beat the butter, powdered sugar, and salt together on low for 30 seconds.
1 ½ cups unsalted butter, 5 cups powdered sugar, ¼ teaspoon salt
Increase speed to medium high and continue to beat until light and fluffy.
Beat in the vanilla and heavy cream, adding more heavy cream as needed to make the correct consistency.
1 teaspoon vanilla extract, 2 tablespoons heavy cream
Beat in desired amount of food coloring.
Green food coloring
Transfer to a piping bag with a swirl tip and pipe the frosting into a tall swirl that resembles a tree shape.
Decorate with sprinkles, then dust with powdered sugar to look like “snow”.
Sprinkles and powdered sugar for decorating

Nutrition