I adore white chocolate, and these Christmas tree cupcakes are the PERFECT way to enjoy this delicious flavour during the festive season! These elegant Christmas cupcakes will certainly wow your guests, and are sure to have everyone agreeing they are just the cutest Christmas cupcakes ever!
I’m dreaming of a white Christmas…
Now if you are anything like me, you would have starting thinking of your festive baking and especially your Christmas cupcake ideas back in September. I just cannot help it, I love everything about the season so much! Getting together with friends, the music, the food and gift giving. And easy Christmas cupcakes ideas is always high on my list to be making all through the season!
To quote the infamous Christmas song, I often dream of a white Christmas. It just makes the whole season feel extra special somehow. Surely it is not just me who thinks this, right? And when creating something festive to bake, I knew making white Christmas cupcakes would be just perfect. And so these Christmas tree cupcakes were born!
What ingredients do I need to make Christmas tree cupcakes?
- White chocolate: used in the Christmas tree cupcakes and the buttercream too for a double whammy of delicious white chocolate!
- Flour: I use plain/all purpose flour to make these cupcakes. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
- Baking powder/bicarbonate of soda: the raising agents used in these Christmas cupcakes.
- Salt: enhances the flavour of the bake, but it will not be so much that you taste it in the cupcakes or the buttercream.
- Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake. Used to make both the Christmas themed cupcakes and the buttercream icing.
- Caster sugar: for sweetness in the cupcake Christmas tree.
- Eggs: helps with the structure of the cupcakes.
- Yogurt: part of the wet ingredients used for these cute Christmas cupcakes. Keeps the cupcakes light, moist and tender.
- Icing/powdered sugar: for sweetness in the buttercream, but also helps with the structure of the Christmas tree decoration frosting.
- Sprinkles: to decorate these fabulous Christmas cupcakes. I used red and silver balls, but you could use any that you like.
What equipment do I need to make Christmas tree cupcakes?
- Cupcake tin*: you will need two 12 hole cupcake/muffin tin to make these cupcakes in as this recipe makes 16 cupcakes.
- Cupcake cases*: to bake the cupcakes in. I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake. I used silver cases here to compliment the silver balls I used on these decorative Christmas cupcakes.
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Large mixing bowl*/small mixing bowl*: used to mix up the easy Christmas cupcakes batter in before baking. I like to use a large bowl to give me plenty of room to work with. The large bowl is also used to make the buttercream icing in once the Christmas tree cupcakes are done. The small bowl is used to melt the white chocolate in, used in both the cupcakes and the buttercream for the decorated Christmas cupcakes.
- Sieve*: to remove lumps from the dry ingredients, ensuring all the ingredients mix together evenly.
- Electric hand mixer*: this bake can be done entirely by hand, but having an electric mixer makes the job a lot quicker and easier. Definitely an essential tool for me!
- Jug*: to mix together the wet ingredients before combining them with the dry when making the Christmas tree cupcakes.
- Spatula*: for mixing and smoothing the white chocolate cupcake batter and the white chocolate buttercream too, plus scraping down the bowl as you mix everything together.
- Ice cream scoop*: useful to scoop out the cupcake mixture evenly into the cases giving you a simple way to measure the mixture out equally.
- Piping bag*: used for piping the white chocolate buttercream onto the white chocolate cupcakes.
- Piping nozzle*: I used a 6B nozzle here, to create the unique decoration on these Christmas tree cupcakes.
How to make Christmas cupcakes
These cupcakes are actually really easy to bring together. First, make the light and fluffy white chocolate cupcakes. While they are cooling, make the white chocolate buttercream. Then simply pipe the smooth white chocolate frosting on the cupcakes before finishing it off with some sprinkle decorations. As simple as that!
For the cupcakes
Step 1: Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst preparing the cupcake mixture.
Step 2: Melt the white chocolate in a small bowl. I do this in the microwave in short bursts, stirring in between each heating until smooth. Set the melted white chocolate aside to cool slightly. Separately in a jug, mix together the eggs and yogurt.
Step 3: In a large mixing bowl, cream together the butter and sugar until fluffy. Sift in the flour, baking powder, bicarbonate of soda (baking soda) and salt, beating until the mixture resembles damp sand.
Step 4: Add ¾ of the wet mixture into the dry and mix to combine. The mixture will be thick. Tip in the remaining wet ingredients and beat until completely mixed in. Pour in the cooled white chocolate and beat to combine all the ingredients until smooth. Turn the mixer speed to high and beat for 30 seconds until really pale and fluffy.
Step 5: Spoon or scoop the cupcake mixture evenly between the cases, filling no more than halfway full, then bake in the preheated oven for 20-22 minutes until springy to touch and a wooden skewer or toothpick inserted into a cupcake comes out clean. Leave them to cool for ten minutes in the tin, then remove the Christmas tree cupcakes to a cooling rack and allow them to cool completely.
How to decorate Christmas cupcakes
Step 1: Place the white chocolate in a heat safe bowl and heat to melt the chocolate, stirring so it does not burn on the bottom. Set aside to cool slightly.
Step 2: Cream just the butter until light, fluffy and really soft. This normally takes me about 4-5 minutes. Your patience will be rewarded, I promise!
Step 3: Add half the sugar to the whipped butter and beat to combine. Once mixed together, add in the second half of the sugar and salt and beat again to combine. Drizzle in the white chocolate, mixing on a low speed until fully incorporated. Beat the white chocolate buttercream for 3-4 minutes until wonderfully airy and light.
Step 4: When the buttercream is ready, give is a really good mix around using a spatula before transferring to a piping bag fitted with your piping nozzle. Holding the piping bag upright, pipe a blob of buttercream in the middle of the cupcake to create the bottom layer of the white chocolate Christmas tree decoration. Pipe two more blobs this way on top of the first one, getting smaller with each one so it looks like layers of a tree.
Step 5: Decorate the white chocolate buttercream Christmas tree with ball sprinkles. I used red and silver as my tree decorating theme, but you could use whichever colours you wish. Sprinkle with some icing sugar “snow”. Enjoy!
What can I do if I have run out of cupcake cases?
If you have no more cupcake cases left, you can make your own. Find a glass that fits snugly in your cupcake tin. Press a square of parchment around the bottom of the glass to shape it to a size that will fit in the tin. Then place your freshly shaped “cupcake case” in the cupcake tin and continue with filling and baking as per the recipe.
How do I know when my white chocolate cupcakes are baked?
These easy white chocolate cupcakes are done when they have risen, are firm on top, and are springy when lightly pressed. You could also use a toothpick or wooden skewer, poked into the middle of a cupcake, to test it. If doing this, you should have nothing come out sticking to the toothpick/skewer if the cupcake is baked. I prefer using a wooden tool as I find crumbs can sometimes slip off a metal skewer, so it does not accurately show me if my cakes are done.
How long do these Christmas tree cupcakes last and how do I store them?
These delicious Christmas chocolate cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days. That is, if they last that long!
Can you freeze these Christmas tree cupcakes?
Absolutely! Most cupcakes freeze well for up to three months. However, I would recommend freezing these chocolate Christmas cupcakes undecorated, then make the buttercream and decorate when you are have defrosted the cupcakes.
How to freeze cupcakes
Remember to freeze these cupcakes before they are decorated. To freeze the cupcakes, first make sure they are completely cool. Wrap each cupcake in cling film and place it in a sturdy airtight container before placing the container in the freezer. I prefer placing the cupcakes in a container as it will help protect the cupcakes from bumps and knocks when in the freezer.
How to thaw Christmas tree cupcakes
Cupcakes thaw very quickly. Depending on the temperature of the room, they can normally be completely thawed in just a couple of hours. To thaw these cupcakes, just remove them from the container and unwrap the cling film. Place each cupcake on a cooling rack, brush off any ice crystals on them and cover with a clean tea towel while they defrost.
Additional tips for making this Christmas cupcakes recipe
- Make sure all your tools and ingredients are prepared before you start mixing. Line the cupcake tin with cupcake cases, preheat the oven and get all the ingredients out ready to use. It is so much more enjoyable to bake when there is no stress of forgotten or not enough ingredients!
- Take time to read through the recipe so you are familiar with what steps come next. Another stress buster!
- Melt the chocolate, both for the cupcakes and the buttercream, as the first thing you do when making each respective element of these cupcakes. Doing this means the butter in both the cupcakes and the buttercream will not melt from the heat of warm chocolate. This is important to give you the best results for these Christmas tree cupcakes!
- If you feel the white chocolate frosting is a little yellow, add the tiniest bit of purple food colour to it and mix through. Start with a little colour and add more until you achieve the white tone you are looking for. Be careful though: too much and the buttercream will have a purple hue!
- Have a little practice on a plain piece of parchment paper when it comes to piping the white chocolate buttercream. The technique used here is a little different, so takes a little getting used to, but once you get the hang of it, it’s a really fun way to decorate cupcakes!
- If you have a really steady hand, go ahead and place the sprinkles on the “tree” by hand. However, you may find it easier to use a pair of tweezers to place the decorations on the buttercream tree, both for accuracy and not ruining your beautiful piping!
- The final sprinkle of icing sugar is totally optional, but I love the effect it has on the cupcakes! If you have some, you could also use a little edible glitter for extra sparkle. Very festive!
If you have any other questions about this recipe, please leave me a comment below, I will do my best to help you. And if you do make this Christmas cupcakes recipes, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More recipes from my blog for you to enjoy
Do check out these other delicious festive recipes on my blog too:
Mince pie cupcakes: These mince pie cupcakes with brandy butter icing are quite simply an extravagant cupcake version of the traditional mince pie! These light and fluffy vanilla cupcakes are filled with my homemade mincemeat and topped with a heavenly, smooth and indulgent brandy buttercream. Christmas baking at its best!
Gingerbread cheesecake: my no-bake gingerbread cheesecake is PERFECT for the festive season! Creamy and dreamy, with a beautiful gingery biscuit base and all the yummy flavours of gingerbread, this cheesecake is always a crowd pleaser!
Christmas pudding cookies: these adorable chocolate Christmas pudding cookies are soft and chewy and just oh-so-cute! Combining both brownies and cookies in one ever-popular bake, these are perfect for seasonal baking with the kids!
That’s it from me for today! Hope you enjoy making and sharing my Christmas tree cupcake idea! Happy baking my friends and a very Happy Christmas from our family to yours! x
Recommended equipment I used *
|Cupcake tin||Cupcake cases|
|Digital kitchen scales||Measuring spoons|
|Large mixing bowl/small mixing bowl||Sieve|
|Electric hand mixer||Jug|
|Spatula||Ice cream scoop|
|Piping bag||Piping nozzle|