Christmas Tree Cupcakes

Prep Time
45 mins.
Cook Time
15 mins.
Recipe by:

Moist vanilla cupcakes topped with a festive and easy to make Christmas tree,

Make This Recipe


For the Vanilla Cupcakes:

1 1/4 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 Eggland's Best eggs, large

3/4 cup sugar

2 teaspoons vanilla extract

1/2 cup vegetable oil

1/2 cup sour cream or buttermilk

For the Top:

12 ice-cream sugar cones

1 cup unsalted butter, softened

16 oz regular cream cheese, softened

2 teaspoons vanilla extract

8 cups powdered sugar

1/2 teaspoon salt

1 or 2 drop green food coloring

powdered sugar and sprinkles for decorating



  1. Preheat the oven to 350°F (180C).
  2. Line a cupcake/muffin pan with 12 liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl, whisk well the eggs with the sugar until light and foamy. Add the vegetable oil and sour cream. Mix well.
  4. Add half of the dry ingredients and mix to combine, scraping down the bowl as needed. Mix in the sour cream (or buttermilk) until smooth. Add the rest of the dry ingredients and mix until combined. Don't over mix.
  5. Divide the batter evenly into the 12 prepared lined muffin pan, filling to about 2/3 full.
  6. Bake in the oven at 350°F for about 20 minutes until a toothpick inserted in the middle comes out clean.
  7. Remove from the oven and let them cool completely in the pan for 5 minutes.
  8. Transfer to wire rack to cool completely.

For the Frosting:

  1. In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt, and mix some more. Mix in the powdered sugar until combined.
  2. Top each cupcake with a spoonful of white frosting and top with an upside down ice cream sugar cone.
  3. Mix in one or two drops of green food coloring to the remaining frosting. Add just one drop of color at first, mix and add more until you get the green color you wish.
  4. Using a star-shaped tip, pipe the green frosting all around the cone. Start from the base and work your way up to the tip.
  5. Decorate with sprinkles if you like.
  6. Add "snow" by sifting powdered sugar on the cupcakes. Store in the refrigerator if needed.

Recipe Notes:

  • You can substitute the vegetable oil with melted butter in same amount. And use sour cream or buttermilk. If you don't have either, you can make the buttermilk by adding 1 teaspoon of lemon juice to whole milk, mix and wait for it to curdle.
  • For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.
  • When adding the food coloring to the frosting, make sure to add a tiny bit at a time until you get the color you desire. A small amount goes a long way.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 838
Fat 41g
Saturated Fat 21.4g
Cholesterol 116mg
Sodium 452mg
Carbohydrates 115g
Dietary Fiber 0.4g
Protein 91.2g