Little Debbie Christmas Tree Cupcakes
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Are you a fan of Little Debbie Christmas Tree Cakes? If so, you are going to love the Little Debbie Christmas Tree Cupcakes! These have a homemade vanilla cupcake that’s soft and fluffy, topped with a tall swirl of Little Debbie Christmas tree cake frosting, and decorated to look like the classic Little Debbie’s dessert.
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The perfect Christmas cupcake recipe that will get your whole family or crew of friends excited. This is an easy cupcake recipe that offers a gorgeous presentation value. Great for school parties, holiday parties, or make and pack in dessert tins full of other Christmas goodies to gift to loved ones.
If you have extra Little Debbie Christmas Tree Cakes, this Little Debbie Christmas Tree Cheesecake and this Little Debbie Christmas Tree Cake Dip are always a hit!
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter – Real butter that is room temperature is used for the cupcakes and the homemade Little Debbie Christmas Tree Cake Frosting. I prefer to use salted butter, but unsalted butter works great as well.
- Oil – Any neutral oil such as canola, avocado, or peanut oil will work. The oil helps to creates a tender and moist cupcake as they bake up.
- Eggs – I do recommend using large eggs. You will find room temperature eggs cream together better with the cupcake batter, but mine are usually cold.
- Milk – Whole milk is used for the cupcake batter and the frosting. While you can use a lower-fat milk, the whole will provide the richest flavor.
- Little Debbie Christmas Tree Cakes – You will use the cakes to mix into the frosting. It is going to give that true Little Debbie cake flavor and a beautiful pink hue.
- Gel Food Coloring – A little food coloring is used for that vibrant red that is piped on the top of the cupcakes for the classic drizzle look that you see on a Christmas tree cake. The gel food coloring gives a deep red color without adding a bunch of extra liquid to the drizzle.
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Variations and Additions
Flavor of Cupcake: Want to change up the flavor of the cupcakes? Let me share some tasty ideas for you to consider.
- Add 1/4 cup of cocoa powder to the cupcakes to make it a chocolate cupcake. Go a step further and add 1-2 tablespoons of espresso powder for a richer chocolate flavor.
- Do 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract to give the cupcake batter a rich almond flavor.
- You can add in a fruit extract in replace of the vanilla extract if you want a fruity cupcake. Orange or even raspberry would still pair nicely with the frosting.
Mix-Ins: Want to enhance the overall flavor of the cupcakes? Here are a few ideas for you to try.
- Chocolate chips
- Oreo Cookie Crumbles
- Crushed Candy Canes
- Toffee Bits
- Little Debbie Christmas Tree Cakes
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Christmas Cupcakes
Prep Work: Preheat the oven and then line the cupcake tin with liners and set it to the side.
Step 1: In a stand mixer you will add the butter and sugar and cream on medium speed for 2-3 minutes. You want it to become light and fluffy in texture. Next you will mix in the eggs, oil, and vanilla. Mix until combined. Slowly add in the milk.
Step 2: Work in the dry ingredients to the cupcake batter. Mix on low until it is fully combined.
Step 3: Fill each cupcake liner 1/2-2/3rd the way full, and bake as directed in the recipe card below. Place cupcakes on a cooling rack and allow the cupcakes to fully cool before you go to frost them.
Step 4: For the frosting, beat the butter, cream cheese, and salt together until smooth. Beat in the vanilla extract and powdered sugar on low until combined. Turn the mixer up to medium and beat for an additional 30 seconds.
Step 5: Add the Christmas tree cakes to a food processor and pulse on high until the cakes are worked into a dough. Some small chunks are okay.
Step 6: Add the ball of christmas cake dough to your bowl of frosting and beat until the dough is well incorporated.
Step 7: Place 1/2 cup of frosting in a separate bowl and add some food coloring to mix up for a red frosting.
Step 8: Add both frostings to piping bags. Pipe tall swirls of frosting on top of each cupcake. Then drizzle the red frosting on top in a zig-zag line and sprinkle with green sanding sugar.
Tips for Best Results
Make sure you take the time to cream the butter and sugar together before adding the other ingredients. This is going to create that light and delicate texture to the cupcakes.
Once you go to add your dry ingredients into the cupcake batter do not overmix, or it will cause the cupcakes to become dense and heavy.
You can crush up the Christmas tree cakes in a bowl with a spatula if you do not have a food processor. You just want the cakes to be mashed well so they incorporate fully with the frosting.
How To Store and Freeze
Cupcakes need to be stored in the fridge in a sealed container. The Christmas tree cupcakes will last for around 5 to 7 days in the fridge. Due to the cream cheese frosting, they will not store at room temperature.
You can also freeze any of the cupcakes you don’t plan to eat right away. Place the frosted cupcakes on a baking tray and place in the freezer until firm. Transfer the frozen cupcakes to a freezer-container and freeze for 3-4 month. Eat straight from the freezer or thaw overnight in the fridge in a sealed container.
Recipe FAQs
You will find you can buy these cakes around the weeks leading up to Christmas. Sometimes around Halloween, you might begin to keep your eyes out for the Christmas items to start showing up in the stores.
In a rush? Go right ahead and use a boxed white cake mix instead of homemade cupcakes to replace the homemade cupcakes in the recipe. Bake as directed on the box, let cool then frost!
Yes! You’ll mash up the chocolate christmas tree cakes like you do the regular vanilla ones to work into the frosting. You can add some additional cocoa powder to the frosting to add a more intense chocolate flavor.
More Christas Cake Treats
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Little Debbie Christmas Tree Cupcakes
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Ingredients
Cupcakes
- ¾ cup butter room temperature
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 teaspoons vanilla extract
- 4 large eggs
- 1 ¼ cups whole milk
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Frosting
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 10 Little Debbie Christmas Tree Cakes
- 2 tablespoons milk
- Green sanding sugar
- Red gel food coloring
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Line 2 the cupcake pans with paper liners.
- In the bowl of a stand mixer, add the butter and sugar. Cream on medium speed until smooth. You can also just a hand mixer and beat on medium speed for 2 to 3 minutes until creamed.¾ cup butter, 1 ½ cups granulated sugar
- Add in the eggs, vegetable oil and vanilla extract. Mix until thoroughly combined.½ cup vegetable oil, 4 large eggs, 3 teaspoons vanilla extract
- Add in the milk and mix until combined. The mixture will appear curdled, that’s normal.1 ¼ cups whole milk
- Add the flour, baking powder, and salt to the wet ingredients. Beat on low until most of the dry ingredients are worked into the batter, turn mixer to medium and beat until fully combined.2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Fill each cupcake liner 1/2 to 2/3 full with the cake batter.
- Place in the preheated oven and bake for 14 to 16 minutes or until the edges of the cake are slightly golden brown. Allow the cupcakes to cool completely before adding the frosting.
Frosting
- In the bowl of a stand mixer or in a large bowl, add the butter, cream cheese and salt. Beat on medium speed with the whisk attachment until creamed and smooth. You can use a hand mixer on medium speed as well.½ cup butter, 8 ounces cream cheese, 1/2 teaspoon salt
- Add in the vanilla and powdered sugar. Mix on low speed until combined. Set aside.1 teaspoon vanilla extract, 3 cups powdered sugar
- In a food processor, add the Little Debbie Christmas Tree cakes. Pulse on high until the cakes are crumbled. Don’t be afraid to pulse them until they’re creamy. You can do this with a hand mixer in a separate bowl if you don’t have a food processor but the mixture will be lumpy and the frosting won’t appear smooth.10 Little Debbie Christmas Tree Cakes
- Add the crushed cakes to the bowl of frosting and switch to the paddle attachment. Mix on medium speed until smooth.
- Place a ½ cup of the frosting in a separate bowl and add in the milk and red food coloring. Mix with a spatula until thoroughly combined. Add the red frosting to a piping bag or storage bag.2 tablespoons milk, Red gel food coloring
- Place the remaining frosting in a piping bag fitted with a large star tip. If your frosting isn’t smooth, stick with a large round tip so the bits don’t get stuck in the star tip.
- Pipe a tall swirl of frosting on the top of each cupcake.
- Cut a small hole in the end of the piping bag with the red frosting.
- Drizzle the frosting over the cupcakes moving your piping bag back and forth over each cupcake while applying gentle pressure.
- Sprinkle green sanding sugar on top of each cupcake.Green sanding sugar
- Because of the cream cheese store the cupcakes in an airtight container in the fridge for up to 5 to 7 days. They will be okay out at room temperature for a day or two.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
