Name: Christmas Tree Cupcakes with Rainbow Sprinkles Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 2 cups cake flour; ¼ tsp baking soda; ½ tsp baking powder; ½ cup salted butter, softened; 1 cup granulated sugar; ½ cup milk; 3 large eggs; ¼ tablespoon vanilla extract; 16 oz. green buttercream frosting; ¼ cup sequin-style rainbow sprinkles; 2-3 Twizzler Pull 'n' Peel Candy, peeled into strings; Star shaped sprinkles; Confectioners sugar, optional

There’s something truly magical about festive treats that bring both smiles and colors to the table — and that’s exactly why I adore this Christmas Tree Cupcakes with Rainbow Sprinkles Recipe. It’s a fun and joyful way to celebrate the season, combining fluffy cupcakes with whimsical, sprinkle-covered green frosting that instantly cheers up any holiday gathering.

This image shows a single cupcake on a white marbled surface, with a green cupcake liner partially peeled down. The cupcake has a light beige cake base topped with a bright red icing ring, then a thick swirl of bright green frosting spiraled on top. The green frosting is decorated with round, colorful sprinkles in red, blue, orange, and green, adding bright pops of color. There is a light dusting of white powdered sugar over the frosting and the red icing ring. Scattered colorful sprinkles surround the cupcake on the surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Tree Cupcakes with Rainbow Sprinkles Recipe
Top Tip
How to Serve Christmas Tree Cupcakes with Rainbow Sprinkles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Cupcakes with Rainbow Sprinkles Recipe

Why You'll Love This Recipe

I have to confess, decorating these cupcakes always feels like crafting little edible Christmas ornaments. The combination of that soft, buttery cake and the vibrant, creamy tree frosting sprinkled with colorful dots is pure holiday joy. Plus, kids and adults both get super excited when they see Twizzler “tree skirts” wrapped around each cupcake — it just makes the whole experience special.

Fun to make: The decorating process feels like a mini craft project that’s perfect for the family to join in.
Bright and festive: Those rainbow sprinkles add a pop of color that screams celebration.
Deliciously classic: Moist vanilla cupcakes with rich buttercream always hit the sweet spot for everyone.
Versatile presentation: You can easily dress these up with different candies or sprinkles to match your party theme.

A single cupcake sits on a white plate with a white marbled surface background. The base layer is a light beige sponge cake with a soft and slightly crumbly texture, showing a bite taken out from the front. On top, there is a thick layer of bright green frosting, piped in swirling, ridged patterns creating a spiral mound. Scattered on the green frosting are small, round colorful sprinkles in red, yellow, green, orange, and blue, with a single small yellow star-shaped sprinkle near the top center. The edges of the cupcake liner, visible under the frosting, are a deep red color. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The key to these Christmas Tree Cupcakes with Rainbow Sprinkles Recipe is using ingredients that balance flavor and texture, and make decorating easy. I always recommend fresh, quality butter and real vanilla extract because they shine through in the final taste. Plus, sprinkles aren’t just decoration—they add that joyful crunch and color you want for holiday cupcakes.

Flat lay of a small mound of pale cake flour, a pinch of baking soda and baking powder in a neat pile, a half cup of salted butter softened into a creamy block, a cup of granulated sugar in a small white bowl, a small white bowl filled with milk, three whole brown eggs with clean shells, a small white bowl holding clear vanilla extract, a tiny white bowl scattered with sequin-style rainbow sprinkles, a few twisted red candy strings peeled from Twizzler Pull 'n' Peel candy, a smooth swirl of vibrant green buttercream frosting on a white ceramic plate, a small white bowl with star-shaped sprinkles, and a dusting of fine white confectioners sugar arranged carefully—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: Gives the cupcakes a tender crumb that feels light and soft—perfect for festive treats.
Baking Soda & Baking Powder: These leaveners work together to ensure the cupcakes rise beautifully without collapsing.
Salted Butter: Adds richness and depth while balancing the sweetness in the batter and frosting.
Granulated Sugar: Sweetens the cupcake just right without being overpowering.
Milk: Moisturizes and keeps the batter smooth and easy to blend.
Eggs: Help with structure and create a velvety texture.
Vanilla Extract: Enhances the flavors with its warm, sweet aroma—never skip this for best results.
Rainbow Sprinkles: The star of the show for that festive burst of color and fun crunch.
Twizzler Pull 'n' Peel Candy: Used creatively here as a “tree skirt” for adorable cupcake presentation.
Green Buttercream Frosting: Thick and creamy, perfect for piping those lush Christmas tree shapes.
Star Shaped Sprinkles: The finishing touch that brings the cupcake tree to life.
Confectioners Sugar (Optional): A light dusting can mimic fresh snow and add a delicate sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Christmas Tree Cupcakes with Rainbow Sprinkles Recipe invites you to get creative! Sometimes, I swap out the green frosting for cream cheese frosting tinted with food coloring for a tangier touch. Don’t hesitate to experiment—maybe raspberry jam inside the cupcake or different candies as tree ornaments. It’s your holiday table, so make the cupcakes sing your style.

Variation: One year, I replaced Twizzlers with thin pretzel sticks dipped in chocolate for tree trunks—surprisingly festive and a bit savory!

Step-by-Step: How I Make Christmas Tree Cupcakes with Rainbow Sprinkles Recipe

Step 1: Prepare and Preheat for Success

Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and are ready for batter right away. I find that lining the pan ahead helps keep things organized so you’re not scrambling when it’s time to bake.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cake flour, baking soda, and baking powder. I always sift these ingredients to avoid lumps, which helps the cupcakes rise beautifully fluffy without any dense spots.

Step 3: Cream Butter & Sugar, Then Add Wet Ingredients

In a separate medium bowl, beat the softened salted butter with granulated sugar until the mix is light and fluffy (about 3-4 minutes with a mixer). Then add eggs one at a time, whisking well after each. Finally, mix in the milk and vanilla extract. The key here is not to over-whip, just combine until smooth. This ensures a tender crumb and moist cupcakes.

Step 4: Combine Wet & Dry, and Fill Cupcake Liners

Pour the wet mixture into the dry ingredients and gently mix until smooth, but don’t overmix—stop when no flour patches remain. Fill your cupcake liners about two-thirds full; this helps maintain a nice dome shape after baking.

Step 5: Bake and Cool Completely

Bake the cupcakes for around 22 minutes. The best test is a toothpick stuck in the middle coming out clean or with a crumb or two attached. Once baked, let them cool completely on a wire rack before frosting. Patience here is key: frosting warm cupcakes causes melting, which is a decorating nightmare!

Step 6: Pipe Your Christmas Tree

Scoop the green buttercream frosting into a piping bag fitted with an open star tip. I like to start in the middle of the cupcake with a small swirl, then pipe larger swirls starting at the outer edge, layering inward in a tree shape. Push the tip down a little at the top and quickly pull up to create the tree peak. This technique makes the frosting look lush and dimensional.

Step 7: Decorate with Sprinkles & Twizzler Skirts

Wrap a string of Twizzler Pull 'n' Peel candy around the base as a quirky “tree skirt.” Then, sprinkle those sequin-style rainbow sprinkles all over the tree and crown with a star-shaped sprinkle on top. For a snowy touch, dust lightly with confectioners sugar. Every cupcake feels like a little Christmas party in itself!

Top Tip

From my experience, getting the frosting just right makes or breaks these cupcakes. Once, I rushed the process and ended up with a dense, flat tree — but with a few tricks, you can frost like a pro even if it’s your first time.

Room Temperature Butter: Make sure your butter is soft but not melted before creaming for the smoothest frosting texture.
Proper Piping Tip: An open star tip helps create those lovely ridges on the trees; don’t substitute with a round tip if you want authentic texture.
Slow, Steady Swirls: Take your time when piping to build height without deflating the frosting.
Cool Cupcakes Before Frosting: Always wait until fully cooled to avoid frosting melt-downs.

How to Serve Christmas Tree Cupcakes with Rainbow Sprinkles Recipe

Christmas Tree Cupcakes - Serving Suggestion

Garnishes

I usually keep it simple with rainbow sprinkles and star-shaped sugar decorations. Sometimes I add edible glitter for extra sparkle, which kids absolutely go wild for! If I’m feeling ambitious, tiny candy pearls or silver dragees mimic “ornaments” on the trees beautifully. The Twizzler skirt is really the cherry on top, lending a whimsical visual and a chewy contrast.

Side Dishes

These cupcakes pair amazingly with some classic hot cocoa or spiced apple cider for a cozy holiday vibe. For a brunch party, I like serving alongside savory bites like mini quiches or sausage rolls to balance the sweetness. They really shine as part of a dessert buffet with other Christmas cookies and treats.

Creative Ways to Present

One festive idea I tried was arranging the cupcakes on a large, flat platter in the shape of an actual Christmas tree, with the star cupcake at the very top. Adding some pine sprigs or fairy lights around the board instantly ups the wow factor. Another fun trick is gifting them individually wrapped in clear cello bags tied with a red ribbon—that’s a crowd-pleaser at office parties!

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. I keep them sealed tight to maintain moisture and prevent the frosting from drying out. Just remember to let them come to room temperature before digging in so the buttercream softens nicely again.

Freezing

I’ve frozen these cupcakes successfully by wrapping each individually in plastic wrap and placing them in a freezer bag. When you’re ready, thaw overnight in the fridge. Be aware the Twizzler skirts soften a bit after freezing, so I usually skip those if I plan ahead to freeze.

Reheating

Since these are cupcakes rather than savory dishes, “reheating” is really just allowing them to warm up to room temp. If you want to freshen up the frosting, give it a gentle stir or add a bit of extra frosting before serving. Avoid microwaving as the frosting will melt and lose shape.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of cake flour?

You can substitute all-purpose flour in a pinch, but cake flour gives a lighter, softer texture. If you use all-purpose, try removing 2 tablespoons per cup of flour and replacing it with cornstarch for better results.

What if I don’t have a piping bag or star tip?

No worries! You can use a ziplock bag and snip one corner off to pipe the frosting. While it won’t have the same ridged texture without a star tip, you can still create lovely swirls and tree shapes.

How do I keep the rainbow sprinkles from sinking into the frosting?

Make sure your frosting is thick enough before piping — slightly chilled buttercream holds sprinkles better. After piping the trees, apply the sprinkles gently by pressing them into the frosting so they stick without sliding off.

Can I make this recipe gluten-free?

To make gluten-free Christmas Tree Cupcakes with Rainbow Sprinkles Recipe, swap the cake flour for a gluten-free baking blend. Make sure your blend contains xanthan gum or add a teaspoon to help with structure. Baking times might vary, so check often with a toothpick test.

Final Thoughts

This Christmas Tree Cupcakes with Rainbow Sprinkles Recipe holds a special place in my heart every holiday season. It’s one of those joyful traditions where the baking becomes as much fun as the eating. I hope you’ll give it a spin, gather your favorite sprinkles, and create some sweet memories around the kitchen counter with your loved ones. Happy holidays and happy baking!