Christmas Tree Cupcakes

There’s an unquestionable happiness in the air as the holiday season draws near, and nothing quite like seeing a beautifully decorated Christmas tree to bring the spirit of the season to life. Why not serve Christmas tree cupcakes as a charming addition to your dessert table this year? These delicious candies bring a whimsical twist to your holiday festivities while also showcasing your culinary skills.

Start with a foundation of moist and tasty cupcakes before setting out on your Christmas tree cupcake expedition. The important thing is to have a canvas that goes well with the holiday decorations that will be added, whether you go for rich chocolate, traditional vanilla, or a festive gingerbread flavor.

Ingredients:

• 2 1/4 c. all-purpose flour, spooned and leveled
• 3/4 c. unsweetened cocoa powder
• 2 c. granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 3/4 c. canola oil
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 c. full-fat buttermilk
• 3/4 c. strongly brewed and cooled coffee (or hot water)

For the vanilla buttercream:

• 1 c. (2 sticks) unsalted butter, at room temperature
• 2 to 3 tbsp. whole milk or heavy cream
• 1 tsp. pure vanilla extract
• 1 tbsp. unsweetened cocoa powder
• 4 c. confectioners’ sugar
• Green food coloring
• Star sprinkles, pearl sprinkles, and gold sprinkles, for decorating

Instructions:

1. Prepare the cupcakes: Turn the oven on to 350°F. Press paper liners into two regular 12-cup muffin tins. In a bowl, whisk together flour, sugar, baking soda, baking powder, and cocoa powder.
2. Use an electric mixer set to medium speed to beat together the oil, eggs, vanilla, buttermilk, and coffee for approximately one minute. Whisk in flour mixture until well blended, about one to two minutes. Transfer, dividing equally among the prepared pans (each cup should be about two-thirds full).
3. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. After 15 minutes of cooling in the pans on a wire rack, move them to the rack to finish cooling.
4. Prepare the buttercream: For one to two minutes, on medium speed, beat butter with an electric mixer until it becomes light and creamy. Add the milk, vanilla, cocoa powder, and two cups of powdered sugar and beat until well blended. Beat in the remaining two cups of confectioners’ sugar until well mixed. Mix with the appropriate quantity of food coloring. Spoon frosting into a piping bag and insert the large star decorating tip into the bag. Frost cupcakes with icing in a swirling pattern to resemble a Christmas tree. Top with a star and sprinkle with gold and pearl to make it seem ornamental.