Little Debbie Christmas Tree Cupcakes

A Little Debbie Christmas Tree Cupcake with pink swirled frosting, red drizzle, and green sprinkles sits in a white paper liner on a festive napkin.

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These Little Debbie Christmas Tree Cupcakes 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.

Prep Time20

Cook Time15

Cool Time30

Total Time1 5

Servings: cupcakes

Author: Miranda Couse

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

Storage: The cupcakes can be stored in an airtight container in the fridge for up to 7days due to the cream cheese frosting.

Freezing: 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.

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