"Craving Festive Bliss? Discover These Irresistible Christmas Desserts!"

Are you ready to add a sprinkle of festive magic to your holiday celebrations? Dive into the art of Christmas cupcake decorating, where creativity meets deliciousness! Whether you're a seasoned baker or just starting out, these whimsical ideas and tips will help you transform simple cupcakes into edible works of art, spreading joy and cheer with every delightful bite."

Here is the best way to infuse your holiday festivities with a delicious touch – our comprehensive Christmas cupcake decorating tutorial! Dive into this step-by-step guide where we'll explore various techniques to turn simple cupcakes into festive works of edible art. Get ready to unleash your creativity and spread joy with every beautifully decorated treat!"

Christmas Tree Cupcakes

16 ingredients

Refrigerated

• 4 Eggs

Baking & Spices

• 1 box Chocolate cake mix

• 1/4 cup Cocoa powder

• 1 Gel food coloring, Green

• 1 Golden star sprinkles

• 1 Holiday sprinkles

• 10 cups Powdered sugar

• 1 Pinch Salt

• 2 tbsp Vanilla

Oils & Vinegars

• 1/2 cup Vegetable oil

Drinks

• 1 tsp Espresso

Dairy

• 2 cups Butter

• 1 3/8 cup Heavy cream

• 3/4 cup Sour cream

Other

• 1 M piping tip

• Piping Bags

MAKE THE CUPCAKES:

Preheat the oven to 350°F and line a muffin pan with baking cups.

In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Set the mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with the sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until combined and scraping down the side of the bowl as needed. Beat in the vanilla then alternately beat in the flour mixture and the milk, starting and ending with the flour mixture.

Scoop the batter into the baking cups then bake for 18 to 22 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.

While the cupcakes cool, make the cupcake toppers by melting the candy melts according to package directions. Transfer the mixture to a piping bag. Place the pretzel sticks on a wax paper-lined baking sheet, spacing them 2 to 3 inches apart. Pipe the candy melts over the pretzel sticks in the shape of a tree then immediately top the trees with the sprinkles. Transfer the baking sheet to the fridge for 10 minutes until the trees have fully hardened.

MAKE THE FROSTING:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until well blended. Add the vanilla extract and powdered sugar, beating just until combined.

ASSEMBLE THE CUPCAKES:

Spread a small portion of the frosting atop the cooled cupcakes and immediately sprinkle it with the coconut flakes. (See Kelly’s Notes.)

Using an offset spatula, carefully release the trees from the baking sheet. Push the bottoms of the pretzel trees into the tops of the cupcakes. Serve immediately or store in an air-tight container at room temperature or in the fridge until ready to serve.

HERE IS SOME BEST MEANINGFUL CHRISTMAS GIFT IDEA FOR BAKING LOVERS