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Sugar Cookie Christmas Tree Cupcakes With Vanilla Buttercream - Festive, Fun, and Easy

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Sugar Cookie Cupcakes: 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg + 1 large egg white, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional, but recommended for sugar cookie flavor)
  • 1/2 cup whole milk, room temperature
  • 1/4 cup sour cream, room temperature
  • For the Vanilla Buttercream: 1 cup (2 sticks) unsalted butter, softened but cool
  • 3 1/2–4 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 2 teaspoons pure vanilla extract
  • Pinch of fine salt
  • Green gel food coloring
  • For Decorating: Assorted sprinkles (nonpareils, stars, pearls)
  • Edible glitter or sanding sugar (optional)
  • Small yellow star sprinkles or candy stars for toppers
  • Piping bag fitted with a large star tip (Wilton 1M or similar)

Method
 

  1. Prep your gear. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Set out cold ingredients so they reach room temperature.
  2. Mix the dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar. In a large bowl, beat butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. This traps air for tender cupcakes.
  4. Add eggs and flavor. Beat in the whole egg, then the egg white, scraping the bowl. Mix in vanilla and almond extract.
  5. Combine wet and dry. Stir the milk and sour cream together. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, starting and ending with dry. Mix on low just until combined. Do not overmix.
  6. Fill and bake. Divide batter among liners, filling each about 2/3 full. Bake 16–19 minutes, until a toothpick comes out clean and tops spring back lightly. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  7. Make the buttercream. Beat butter on medium-high until creamy, 1 minute. Add 3 1/2 cups powdered sugar, vanilla, salt, and 2 tablespoons cream. Beat on low to combine, then on medium-high for 2–3 minutes until fluffy. Adjust texture with more sugar (thicker) or cream (softer).
  8. Tint the frosting. Add green gel food coloring a little at a time. Mix until you reach your preferred tree shade. Gel color works best because it won’t thin the frosting.
  9. Pipe the trees. Fit a piping bag with a large star tip and fill with frosting. Hold the bag vertically over a cooled cupcake. Pipe a small swirl for the base, then a slightly smaller swirl on top, and another smaller one to create a tree shape. Pull up to a point.
  10. Add decorations. While the frosting is fresh, add sprinkles as “ornaments.” Place a star sprinkle on top. A light dusting of sanding sugar adds a snowy sparkle.
  11. Set and serve. Let the cupcakes sit 10–15 minutes so the frosting sets slightly. Serve at room temperature for the best texture and flavor.