Calling all buttercream lovers: these Christmas Tree Cupcakes were made especially for you.
It’s time to put up the tree!
How early do you put up your Christmas tree? Our family aims to get our home holiday-ready by early December.
This year, we were right on schedule. On the first weekend of December, our tree was mounted and decorated, Joe installed our outdoor lights, and our pantry was stacked with holiday-friendly snacks.
Of course, I got busy in the kitchen, whipping-up some thematic desserts.
I’m proud to present my Christmas Tree Cupcakes. These cupcakes are generously topped with fresh buttercream to get its holiday look. To complete a dozen of these cupcakes, I had to double my usual buttercream recipe. Given their height, they obviously take more frosting than usual. Luckily, I can turn to Bulk Barn and purchase everything… well, in bulk! I normally go for 2 cups of confectioners’ sugar for my standard batch of cupcakes, but this recipe in particular requires 4. Bulk Barn always has incredibly competitive prices (psst: you can sign up for their newsletter to receive weekly coupons here). I love how I can control how much or how little of an ingredient I can purchase. Plus, their reusable container program allows me to bring my own jars and shop their wide range of products. It’s environmentally-friendly and prevents from any messy transfers when I get home. Double win? I think so!
Here are the easy steps to create these Christmas Tree Cupcakes:
How to Make Christmas Tree Cupcakes
What You’ll Need
- 12 chocolate cupcakes (you can find chocolate cake mix from Bulk Barn and the steps to bake it here)
- 2 sticks unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 1-2 tbsp milk
- 1/4 tsp Kelly green gel food colouring
- Gold and white pearl sprinkles
- One piping bag
- Wilton icing tip #21
Yields: One dozen cupcakes, prepped and decorated just in time for the holidays!
Before starting the decorating process, ensure that your cupcakes are completely cool to the touch.
Using an electric mixer, beat together softened butter, confectioners’ sugar and milk. Start with one tablespoon of milk and add another if the mixture is still too stiff.
Gradually increase the speed of the electric mixer to high. Continue beating the ingredients until everything is well-incorporated, smooth, and forms semi-stiff peaks.
Add Kelly green gel food colouring into the buttercream frosting. Beat with electric mixer until it’s completely tinted. Feel free to add more food colouring to achieve your desired shade of green.
Scoop the buttercream into your piping bag (with Wilton tip #21 attached).
To pipe out a buttercream Christmas tree, start in the centre of the cupcake and in a circular motion, create a base that covers the entire top portion of the cupcake.
Still working in a circular motion, work your way up with the buttercream by creating smaller circles. Then, release the piping bag when the buttercream is about 2 ½ inches tall.
Decorate the buttercream frosting with sprinkles (I like to add a gold one on top).