• The Coach House Kitchen

Christmas Tree Cupcakes

These festive Christmas tree cupcakes combine all of my favourite Christmas flavours. Ginger, cinnamon and nutmeg! With a deep green buttercream and plenty of sprinkles to make the perfect Christmas tree cupcake. If you're not a fan of the Christmas spices, swap these out for 1tsp vanilla essence.

Kids will also love making and decorating these festive cupcakes.

Ingredients (makes 8-10 cupcakes):

For the cakes:

  • 130g baking butter, room temperature - stork or supermarket equivalent

  • 130g light brown muscovado sugar

  • 130g self-raising flour

  • 2 large eggs, room temperature

  • 1tsp ground ginger

  • 1tsp ground cinnamon

  • 1/4 tsp ground nutmeg

For the buttercream:

  • 200g unsalted butter, room temperature

  • 400g icing sugar

  • 1 tbsp milk or cooled boiled water

  • 1 tsp leaf green food colouring

  • Sprinkles


  • Preheat the oven to 160°C

  • In a large bowl, add all of the cake ingredients and whisk until all incorporated. If you're using a stand mixer, use the paddle attachment. When making cakes, be careful to not overmix, stop when everything is together

  • Line a cupcake tin with cases and using an ice cream scoop, fill the cases so they are 1/4 full

  • Bake in the preheated oven for 20 minutes or until a skewer comes out clean

Once your cakes are out of the oven and cooling, you can begin to make your buttercream

  • In a large bowl, add the unsalted butter and beat well until soft and becoming paler in colour - about 5 minutes

  • Add half of the icing sugar and beat until smooth

  • Add the remaining icing sugar and milk/cooled boiled water and beat again until creamy and smooth

  • Add your food colouring and mix once more until well incorporated - I usually do this bit by hand with a silicone spatula

  • Prepare your piping bag with an open star nozzle. I used a Wilton 1M nozzle.

If you don't have piping bags, you can buy these online - disposable or reusable. Or, use my piping bag hack to make your own!

  • Fill your piping bag with the buttercream and pipe a swirl on each cupcake, by starting from the outside and working your way in and up, overlapping slightly and reducing the size of the swirl to get the Christmas tree effect. Finish by pushing down slightly and pulling up quickly.

  • Add the coloured sprinkles for the lights and decorations

  • Top with a star or angel decorations if you have them


  • Make sure all of your ingredients are at room temperature

  • To get an even more accurate bake, weigh your eggs in the shell and then measure the rest of your ingredients to this weight

  • Use an ice cream scoop to fill your cupcake cases to get a consistent amount each time. Remember to not overfill your cases, 1 scoop is enough!

  • Don't have piping bags? Use this hack.

  • Piping nozzles can be bought from most craft stores that have a cake decorating section

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