Christmas Tree Cupcakes
User Reviews
5
Christmas Tree Cupcakes
Description
Christmas Tree Cupcakes start with a simple batter containing eggs, oil, sugar, vanilla, flour, baking powder, baking soda, and salt. The batter is portioned into a 12-cup cupcake pan and baked until the centers are springy and a toothpick inserted comes out mostly clean. While cakes cool, a whipped cream frosting is prepared by whipping heavy cream with confectioners sugar and vanilla extract, then tinted green with food coloring. The green whipped cream is piped or spread onto sugar cookie cones placed atop each cupcake, creating a visually festive tree shape. Yellow star sprinkles may be added as tree toppers.
The whipped cream topping requires very cold heavy or whipping cream, preferably chilled alongside the mixing bowl, to achieve stiff peaks necessary for propping the cream on the cones. Using sugar cookie cones gives structure and holiday charm, and optionally, the cones can be filled with chocolate chips or M&Ms for a surprise inside. This makes a seasonal dessert fitting for holiday parties or family gatherings.
For decorating, doubling the whipped cream recipe is recommended for beginners to ensure enough green cream to cover all cones uniformly. Due to the difficulty in matching green shades, it's best to prepare all whipped cream and tint at once. The cupcakes are served chilled or at room temperature, showcasing a tender vanilla crumb with soft, airy whipped cream shaped like pine trees.
Ingredients
Cupcakes
- 2 egg at room temp, large
- ½ cup vegetable oil or canola oil
- ¾ cup granulated sugar
- 1 to 2 teaspoons vanilla extract pure
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Whipped Cream and Decorating* (See Notes, Important)
- 1 cup heavy cream very cold** (See Notes, or whipping cream
- ¼ cup confectioners sugar
- ½ teaspoon vanilla extract pure
- 12 sugar cookie cone pointed-tip, for ice cream
- green food coloring as desired
- yellow star sprinkles optional for decorating
Instructions
Cupcake:
- Preheat oven to 350F and line a standard 12-count cupcake pan with foil red or green cupcake liners; set aside.
- To a large bowl, add the eggs, oil, sugar, and whisk to combine.
- Add the vanilla and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
- Evenly divide batter into prepared pan making sure to fill each cavity about 2/3-full.
- Bake for about 18 to 20 minutes, or until cupcakes are done. They're done when the center is set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tip - For optimal results, bake on the center oven rack and rotate once midway through for the most even baking.
- Allow cupcakes to cool in the pan while you make the whipped cream.
Whipped Cream:
- To the bowl (a chilled bowl is better) of a stand mixer fitted with the whisk attachment or handheld electric mixer fitted with the whisk attachment, add the cream, confectioners' sugar, vanilla, and beat on high speed for about 90 to 120 seconds, or until stiff peaks form; stop to scrape down the bowl as necessary.
Assembly:
- Using a butter knife or spoon, spread a thin layer of whipped cream over the top of each cupcake.
- Add an inverted ice cream cone*** (See Notes) to the top of each cupcake, using the whipped cream to help secure it; set aside.
- To the remaining whipped cream, add green food coloring, as desired until desired shape is achieved. Tip - I recommend gel food coloring for the most intense green color results. Mix well to make sure it's evenly combined.
- Spread a thin layer of green whipped cream over the ice cream cones on the top of each cupcake.
- Add the green food coloring to a silicone piping bag fitted with a coupler (or your favorite style of piping bag) and a star tip.
- Beginning at the base of the cone (largest part), pipe star-shaped dollops and work your way up, piping star-shaped dollops as you go; repeat process with all 12 cupcakes.
- Optionally, add a yellow star at the top of each Christmas tree for a more festive look.
- Serve immediately or store airtight in the fridge before serving. Cupcakes will keep airtight in the fridge for up to 5 days.
Notes
- Double the whipped cream recipe for easier decorating and consistent green coloring on all cupcakes.
- Use only heavy or whipping cream chilled very well; do not use half-and-half or milk for best whipping results.
- Chilling the mixing bowl prior to whipping the cream helps achieve stiff peaks.
- Fill sugar cookie cones with mini or regular-sized M&Ms or chocolate chips halfway before topping cupcakes for a hidden treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 388kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 67mg | 22% |
| Sodium | 481mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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