This time of year brings back memories of warm kitchens, flickering lights, and the scent of vanilla and cinnamon. I made this post to help you serve cupcakes that feel special without turning your weekend into a big project. Here is why I focused on 25 Christmas cupcake ideas that fit real life.
If you love simple celebrations, baking with family, or a small home kitchen, this is for you. If you care about pretty treats that are easy to pull off, you will enjoy these ideas. These ideas work for weeknight gatherings, big family dinners, and last minute parties.
This collection gives you 25 Christmas cupcake ideas with classic flavors and playful designs. Each idea includes simple decorating tips you can do with things you already have. You will find options that scale for a crowd or turn into mini treats for a tray. These ideas will wow your holiday guests.
From peppermint swirls to snowy scenes, you can use a few fast tricks to cut time. Bake a batch, freeze the extras, and decorate later. Use store bought frosting for speed or keep it simple with a smooth buttercream. These ideas work with a standard muffin pan, basic liners, and easy color tweaks to match your table.
Not every idea will fit your kitchen or theme, but you can mix and match. If you have kids in the kitchen, pick one or two kid friendly designs. If you bake for a crowd, start with the base and add decorations at the last moment.
Here is what to do next. Choose two color schemes that match your decor. Set aside a time block to bake, and gather a few decorations. Scroll through the rest of the post to see each idea with quick steps. You will find ways to customize flavors and finishes for your own table.
1. Peppermint Mocha Cupcakes
Want a holiday cupcake that wow your guests without a lot of fuss? Peppermint Mocha Cupcakes blend dark chocolate with espresso and a crisp peppermint bite. You get a soft, tender crumb and a glossy peppermint buttercream on top. It feels special, yet it’s easy to bake for a crowd.
Here is why this goes right: the coffee boosts the chocolate, the peppermint adds a festive zing, and the creamy frosting ties it all together.
Recipe Overview
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 15 minutes
– Total Time: 35 minutes
– Calories: 320 per cupcake
Ingredients
– 1 cup all purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup brewed espresso
– 1/2 cup buttermilk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– For the peppermint buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup heavy cream
– 1 tsp peppermint extract
– Garnish: crushed candy canes
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
2. Whisk dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
3. Whisk wet ingredients: espresso, buttermilk, oil, eggs.
4. Stir wet into dry until just combined.
5. Fill liners 2/3 full; bake 15–18 minutes.
6. Cool completely before frosting.
7. Beat butter with powdered sugar, cream, and peppermint until fluffy.
8. Frost cupcakes and top with crushed candy canes.
Notes: For a gluten-free version, use a gluten-free flour blend. For a stronger peppermint kick, add a small amount of extra peppermint extract to the frosting.
Peppermint Mocha Cupcakes are the perfect blend of rich chocolate and refreshing mint. They bring holiday cheer to your table and are a breeze to bake for your festive gatherings!
2. Eggnog Cupcakes
Want a Christmas treat that crowds will love? Eggnog cupcakes fit the season and stay moist with a gentle spice. This recipe gives you a soft vanilla base, a warm nutmeg bite, and a creamy eggnog frosting. They bake fast and look festive on any table. Next steps are simple: grab ingredients, bake, and share.
Recipe Overview
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 18 minutes
– Total Time: 33 minutes
– Calories: 290 per cupcake
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 3/4 cup eggnog
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (for frosting)
– 3 cups powdered sugar (for frosting)
– 1/4 cup eggnog (for frosting)
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, eggnog, and nutmeg until smooth.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Add dry ingredients to the wet mix in batches.
6. Fill liners about two-thirds full; bake 18 minutes.
7. For frosting, beat butter with powdered sugar and eggnog until creamy.
8. Frost cupcakes and dust with a pinch more nutmeg.
Tips:
– Let the eggnog come to room temperature for easier mixing.
– Decorate with holiday sprinkles to make them look extra festive.
FAQ:
– Can I use store-bought eggnog? Yes, it works great.
3. Gingerbread Cupcakes
Want a warm, crowd-pleasing bake for your Christmas table? Gingerbread cupcakes put holiday spice in every bite. The molasses keeps them soft, while ginger, cinnamon, and cloves give that classic cookie flavor. Top with a creamy cream cheese frosting and a few gingerbread men or candy canes to finish the look.
Ingredients
– Batter
– 1 1/2 cups all-purpose flour
– 1 cup brown sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup molasses
– 2 large eggs
– 1/2 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp salt
– Frosting
– 8 oz cream cheese, softened
– 3 cups powdered sugar
– 1 tsp vanilla
Instructions
1. Preheat to 350°F and line a 12-cup muffin pan with liners.
2. Cream butter and brown sugar until light and fluffy.
3. Beat in molasses and eggs until smooth.
4. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
5. Add dry ingredients to the wet mix and stir until just combined.
6. Fill liners about two thirds full.
7. Bake 20 minutes, or until a toothpick comes out clean. Cool completely.
8. For frosting, beat cream cheese until smooth. Add powdered sugar and vanilla, and beat until fluffy.
9. Frost cupcakes, then decorate with gingerbread men or festive candy.
4. Snowman Cupcakes
Want a holiday treat that’s both cute and tasty? Snowman Cupcakes fit the bill. Vanilla cupcakes give you a simple base, and fluffy white frosting makes the snowman. Add mini chocolate chips for eyes and buttons, a small orange candy for the carrot nose, and a strip of black licorice for a scarf. They’re a playful centerpiece and fun for all ages. Here’s a straightforward recipe you can bake this weekend.
Ingredients
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 250 per cupcake
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– For frosting: 1 cup unsalted butter, softened; 3-4 cups powdered sugar; 1-2 tsp vanilla; 1-3 tbsp milk
– Decoration: mini chocolate chips, orange candy, black licorice
Step-by-step making process
1) Preheat to 350°F (175°C) and line a 12-cup muffin pan with liners.
2) Cream butter and sugar until light and fluffy.
3) Beat in eggs and milk until smooth.
4) Whisk flour, baking powder, and salt in a separate bowl.
5) Fold dry ingredients into the wet mix until just combined.
6) Fill liners about two-thirds full and bake 18–20 minutes. Cool completely.
7) Make the frosting: beat butter, add powdered sugar gradually, mix in vanilla and enough milk to reach a spreadable texture.
8) Frost each cupcake with white buttercream.
9) Decorate: use mini chips for eyes and buttons, an orange candy for the nose, and a strip of black licorice for the scarf. Add a light sprinkle of edible glitter if you like.
Here is why this method works: simple vanilla cake holds up well to frosting and decorations, while a smooth buttercream makes a clean snow look. If you prepare the cupcakes a day ahead, frost and decorate just before serving for the freshest feel.
Next steps: store leftovers in an airtight container for up to 2 days, or freeze unfrosted cupcakes and frost later for a party-ready batch.
5. Red Velvet Cupcakes with Cream Cheese Frosting
You want a dessert that shines on Christmas and is easy to bake. Red velvet cupcakes give you a soft, moist crumb and a tangy cream cheese frosting. The bright red color adds holiday drama to your table. This recipe keeps the process simple and fun for any baker.
Here’s how to make them.
Ingredients for 12 cupcakes
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup vegetable oil
– 2 large eggs
– 1/2 cup buttermilk
– 2 Tbsp cocoa powder
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1 tsp white vinegar
– 1 tsp red food coloring
– 1/2 tsp salt
Cream cheese frosting
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract (optional)
Instructions
1) Preheat to 350°F (175°C). Line a 12-cup muffin pan.
2) Beat butter and sugar until light and fluffy.
3) Add eggs one by one, mixing well after each.
4) In a bowl, whisk flour, cocoa, baking soda, salt.
5) Alternate adding flour mix and buttermilk to the batter.
6) Stir in red color, vinegar, and vanilla until evenly red.
7) Fill liners two-thirds full. Bake 18–20 minutes.
8) For frosting, beat cream cheese and butter until smooth. Beat in powdered sugar gradually, then vanilla.
9) Frost cooled cupcakes and top with sprinkles or edible pearls.
Tip: Mix the color well for a vivid, uniform red.
Serve with a glass of milk for a classic holiday pairing.
6. Hot Cocoa Cupcakes
You want a cupcake that tastes like a mug of hot cocoa. These Hot Cocoa Cupcakes deliver that cozy, familiar flavor in a bite-sized treat. Rich chocolate cake meets a fluffy marshmallow frosting, just like the drink you sip by the fire. A light dusting of cocoa powder or a smooth chocolate drizzle finishes the look.
Here is the complete recipe you can bake tonight.
– Recipe Overview
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 310 per cupcake
– Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup marshmallow fluff
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– Instructions
1. Preheat your oven to 350°F (175°C) and line a cupcake pan.
2. In a mixing bowl, cream butter and sugar until fluffy.
3. Beat in eggs and milk until well combined.
4. In another bowl, mix flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to wet mixture until smooth.
6. Fill cupcake liners and bake for 20 minutes.
7. For marshmallow frosting, beat together 1 cup marshmallow fluff with 1/2 cup butter and 3 cups powdered sugar until smooth.
8. Frost and drizzle with chocolate sauce.
– Garnish with mini marshmallows.
– Tips
– You can swap the cocoa powder for chocolate syrup for a richer flavor.
– FAQ
– Can I make these cupcakes in advance? Yes, frost them right before serving for the best taste.
7. Holiday Surprise Cupcakes
Want a playful way to end your meal? Holiday Surprise Cupcakes hide a bright center of sprinkles inside soft vanilla cake. When you bite in, colors pop and your guests smile. Frosting with buttercream and extra sprinkles makes it feel festive. This tiny dessert turns a simple bake into a party moment.
Here is the recipe and how to make it.
Recipe Overview
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 15 minutes
– Total Time: 40 minutes
– Calories: 280 per cupcake
Nutritional Information
– Total Fat: 12g
– Saturated Fat: 6g
– Carbohydrates: 38g
– Sugars: 22g
– Protein: 3g
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– Holiday-themed sprinkles for filling and decoration
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs and milk, mix until smooth.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Stir dry ingredients into the wet batter in batches.
6. Fill each cup halfway, add a teaspoon of colorful sprinkles in the center, then top with batter.
7. Bake 15-17 minutes, until a toothpick comes out clean.
8. Cool completely, then frost with buttercream and top with more sprinkles.
Tips
– Use a piping bag for neat frosting edges.
– Try different sprinkle colors to fit each holiday.
FAQ
– Can I swap flavors? Yes. Chocolate cake works well if you want a richer bite.
8. Chocolate Cranberry Cupcakes
You want a dessert that shines on the Christmas table but stays simple to make. Chocolate Cranberry Cupcakes do that. The cake is rich and moist, with a tart surprise of cranberry sauce inside. A glossy chocolate ganache tops each cupcake, and a few fresh cranberries add color and bite. They look fancy, yet you bake them with everyday ingredients and tools. This guide gives you a clear path to bake and wow your guests without the guesswork.
Complete recipe details for Chocolate Cranberry Cupcakes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1/2 cup cranberry sauce (store-bought or homemade)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon extra cranberry sauce for filling
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
– Fresh cranberries for garnish
Step-by-step making process
1) Preheat to 350°F (175°C). Line a 12-cup cupcake pan.
2) Cream butter and sugar until light and fluffy.
3) Beat in eggs one by one, then add milk.
4) Whisk flour, cocoa, baking powder, and salt in another bowl.
5) Stir dry ingredients into wet just until smooth.
6) Fill liners halfway, add 1 teaspoon cranberry sauce, then cover with more batter.
7) Bake 20–22 minutes until a toothpick comes out clean. Cool completely.
8) For ganache, heat heavy cream until just steaming, pour over chocolate chips, and stir until smooth.
9) Frost each cupcake with ganache and top with fresh cranberries.
Tips and notes
– Use homemade cranberry sauce for a brighter flavor.
– A pinch of sea salt on top adds a sweet-savory kick.
FAQ
– Can I use raspberry sauce instead of cranberry? Yes, it works for a fruity swap.
9. Christmas Tree Cupcakes
You want a festive dessert that’s easy to pull off. Christmas Tree Cupcakes bring a tiny forest to your table. They taste good and look special for a crowd. Next steps are below.
Recipe details
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 20 minutes
– Total Time: 45 minutes
– Calories: 280 per cupcake
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– Green food coloring for frosting
– Edible decorations (stars, edible glitter, etc.)
Instructions
1. Preheat your oven to 350°F (175°C) and line a cupcake pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs and milk, mixing until well combined.
4. In another bowl, whisk flour, baking powder, and salt.
5. Gradually mix dry ingredients into the wet mixture.
6. Fill cupcake liners and bake for 18-20 minutes.
7. Let cupcakes cool completely.
8. Tint buttercream green and pipe tree shapes on top. Decorate with edible glitter and stars.
Tips
– Use a star nozzle to create a crisp tree tip.
– Add a small candy cane at the base for a playful trunk.
FAQ
– Can I make these ahead of time? Yes, frost them the day before serving for best results.
10. Mincemeat Cupcakes
You want a holiday treat that wows guests without long prep. Mincemeat cupcakes bring warm, spiced flavor to your table. They pair a soft vanilla cake with a fruity mincemeat center and a smooth vanilla frosting. Here is why this version fits busy cooks and candy lovers alike.
– Classic flavor that feels special
– Easy steps you can handle
– Great make ahead for a busy party
Complete recipe
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 cup mincemeat filling
– 1 tsp baking powder
– 1/4 tsp salt
For the frosting
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup milk
Instructions
1. Preheat oven to 350°F (175°C). Line a cupcake pan.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, then milk.
4. Whisk flour, baking powder, and salt; mix into wet.
5. Fill liners halfway, add mincemeat, then top with batter.
6. Bake 16–18 minutes until a toothpick comes out clean.
7. Make frosting: beat butter with powdered sugar and milk until smooth.
8. Frost cooled cupcakes and dust with a light sugar snow.
Tip: using homemade mincemeat boosts depth of flavor. These cupcakes taste better after a night in the fridge, when the filling settles with the cake.
11. Candy Cane Cupcakes
Want a festive treat that’s simple to make and looks stunning on any platter? Candy Cane Cupcakes fit the bill. You get soft vanilla cake with a minty bite from crushed candy canes both in the batter and the frosting. A finish of extra candy pieces adds crunch and a candy cane sparkle that shines at parties or as a thoughtful gift.
– Servings: 12
– Prep time: 20 minutes
– Cook time: 15 minutes
– Total time: 35 minutes
– Calories: 290 per cupcake
Ingredients
For cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup crushed candy canes
For frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup milk
– extra crushed candy canes, for folding in
Instructions
1. Preheat to 350°F (175°C) and line a cupcake pan.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs and milk until smooth.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Mix dry into wet until just combined; fold in 1/2 cup crushed candy canes.
6. Fill liners about 2/3 full; bake 15–18 minutes.
7. For frosting, beat butter with powdered sugar and milk until smooth; stir in crushed candy canes.
8. Frost cooled cupcakes and top with more candy canes.
– Use extra candy canes to decorate the platter.
– If you want a bolder look, add a drop of red food coloring to the frosting.
FAQ
– Can I make them gluten-free? Yes, use a gluten-free flour substitute.
12. Spiced Apple Cupcakes
If you want a cozy bake that blends fall and winter, start with Spiced Apple Cupcakes. They glow with cinnamon and nutmeg and a moist apple crumb. A cloud of vanilla buttercream tops each cupcake, adding gentle sweetness. You can use up leftover apples and still wow your guests.
Here is why you’ll love them: juicy apples, warm spice, and smooth frosting.
Recipe details
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 20 minutes
– Total Time: 40 minutes
– Calories: 280 per cupcake
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 cup diced apples
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
Frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup milk
Instructions:
1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Cream butter and sugar until fluffy.
3. Beat in eggs and milk until smooth.
4. Whisk flour, baking powder, cinnamon, nutmeg, and salt.
5. Add dry mix to wet mix, then fold in apples.
6. Fill liners and bake about 20 minutes.
7. Beat butter, powdered sugar, and milk until creamy; frost cooled cupcakes.
Tips
– Use tart apples for flavor contrast.
– Drizzle with caramel sauce for a festive touch.
Yes, you can enjoy them without frosting if you prefer.
13. Sugar Cookie Cupcakes
Want cupcakes that give you the cozy taste of a sugar cookie in a soft, light cake? This Sugar Cookie Cupcakes idea pulls off that classic flavor in a festive bite. Vanilla and a touch of almond bring the cookie vibe, while the frosting mimics sweet icing. Top with bright sprinkles to make your dessert table pop. They’re great for cookie swaps and holiday gatherings.
Complete recipe
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/2 tsp almond extract
For frosting
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup milk
– Pinch of nutmeg (optional)
Instructions
1. Preheat to 350°F (175°C). Line a cupcake pan.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs, milk, vanilla, and almond extract.
4. Whisk flour, baking powder, and salt; stir into wet mix.
5. Fill liners two‑thirds full; bake 18–20 minutes.
6. Let cupcakes cool completely.
7. Frosting: beat butter with powdered sugar and milk until smooth.
8. If you like, add a pinch of nutmeg for warmth.
9. Frost the cooled cupcakes and decorate with sprinkles.
Storage tips: keep in an airtight container for 2–3 days at room temperature, or refrigerate for up to 5 days. Frost just before serving if making ahead.
Treat your taste buds to the cozy magic of sugar cookie cupcakes! With a sprinkle of joy and a dash of holiday spirit, these festive delights are sure to wow your guests at every gathering.
14. Pecan Pie Cupcakes
Here is the complete recipe so you can bake them this weekend.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 cup pecans, chopped
– 1/2 cup corn syrup
– 1 tsp baking powder
– 1/4 tsp salt
– For frosting: 1/2 cup butter, 3 cups powdered sugar, 1/2 cup chopped pecans
Instructions
1. Preheat to 350°F (175°C). Line a cupcake pan.
2. Mix 1/2 cup pecans with 1/2 cup corn syrup; set aside for filling.
3. In a bowl, cream butter and sugar until light.
4. Beat in eggs and milk until smooth.
5. In another bowl, whisk flour, baking powder, and salt.
6. Add dry ingredients to wet; mix until just smooth.
7. Fill liners halfway, add a spoonful of pecan filling, then cover with more batter.
8. Bake 18-20 minutes; cool completely.
9. For frosting, beat butter with powdered sugar until fluffy. Stir in chopped pecans and spread on cooled cupcakes.
Tips
– Use a mix of pecans for texture.
– These cupcakes can be frozen for later.
FAQ
– Can I swap walnuts? Yes, they work as a substitute.
15. Chocolate Mint Cupcakes
Are you trying to wow guests with a Christmas dessert? These Chocolate Mint Cupcakes blend rich chocolate with a bright mint twist. They look festive with a glossy ganache, yet the steps stay simple. Here is why they work: you can bake them ahead and frost last, keeping the glaze smooth.
Complete recipe details
Servings: 12 | Prep: 15 min | Bake: 18-20 min | Total: 35-40 min
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/2 tsp peppermint extract
– Pinch of salt
For ganache:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
Garnish:
– Fresh mint leaves or chocolate shavings
Instructions
1) Preheat to 350°F. Line a 12-cup muffin pan.
2) Cream butter and sugar until fluffy.
3) Beat in eggs, milk, peppermint extract.
4) Whisk flour, cocoa powder, baking powder and salt.
5) Add dry mix to wet; stir until just blended.
6) Fill liners 2/3 full. Bake 18-20 minutes.
7) Ganache: heat cream until small bubbles form; pour over chips and stir until smooth.
8) Let ganache cool slightly, frost cupcakes, garnish with mint or chocolate shavings. If you want green glaze, add a drop of coloring.
16. Fruitcake Cupcakes
You’re after a festive bite that nods to fruitcake but stays lighter. These Fruitcake Cupcakes give a fresh holiday twist with dried fruits and nuts. A kiss of brandy in the buttercream adds warm, cozy notes.
Tip: Soak dried fruits in warm brandy for depth.
Here is the complete recipe you can bake this season.
– Servings: 12
– Prep Time: 30 minutes
– Cook Time: 20 minutes
– Total Time: 50 minutes
– Calories: 310 per cupcake
– Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 cup mixed dried fruits (raisins, cherries, apricots)
– 1/2 cup mixed nuts (walnuts, pecans)
– 1 tsp baking powder
– 1/4 tsp salt
– Instructions:
1. Preheat oven to 350°F (175°C) and line a cupcake pan.
2. Toss dried fruits and nuts with a tablespoon of flour to prevent sinking.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs and milk until smooth.
5. Whisk flour, baking powder, and salt in a bowl.
6. Fold dry into wet, then fold in fruit and nuts.
7. Fill liners and bake 20 minutes, until a toothpick comes out clean.
8. For frosting, beat butter with powdered sugar and brandy until smooth. Frost cooled cupcakes.
17. Cheerio Cupcakes
You want a festive Christmas treat that kids will love. Cheerio Cupcakes give that playful cereal crunch with soft vanilla cake. They bake quickly and celebrate with a fun topping. This kid-friendly recipe helps you serve a smile at any holiday gathering.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– Cheerios for decoration
Frosting
– 1/2 cup butter, softened
– 3 cups powdered sugar
– 1/4 cup milk
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
2. In a bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in milk.
4. In another bowl, whisk flour, baking powder and salt. Fold dry ingredients into the wet mix until smooth.
5. Fill each liner about 2/3 full. Bake for 18–20 minutes.
6. Let cupcakes cool completely before frosting.
7. For the frosting, beat butter until creamy. Add powdered sugar in batches and mix in milk until smooth and fluffy.
8. Frost the cooled cupcakes and press a few Cheerios on top for a crunchy finish.
This recipe makes 12 cupcakes and about 250 calories per cup. Pro tip: swap in a cinnamon or vanilla frosting to switch up the flavor while keeping the same easy steps. Enjoy decorating with little helpers for extra holiday cheer.
18. Vanilla Bean Cupcakes
Classic vanilla bean cupcakes fit any holiday table. Real vanilla bean seeds give a rich, creamy flavor that comes alive in each bite. They look refined with a smooth vanilla frosting and a few berries or edible flowers. Bake them for a simple, crowd-pleasing dessert you can repeat all season.
Recipe Overview:
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 18 minutes
– Total Time: 38 minutes
– Calories: 280 per cupcake
Ingredients:
– Cupcake batter:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 vanilla bean, seeds scraped
– 1 tsp baking powder
– 1/4 tsp salt
– Frosting:
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup milk
– Optional: fresh berries or edible flowers for topping
Instructions:
1) Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
2) Cream butter and sugar until light and fluffy.
3) Beat in eggs, milk, and vanilla seeds; mix until smooth.
4) Whisk flour, baking powder, and salt in a separate bowl.
5) Add dry ingredients to the wet mix in batches; blend until just combined.
6) Fill liners about two-thirds full. Bake 18–20 minutes. Cool completely.
7) Frost cupcakes with the butter-sugar-milk frosting. Top with berries or flowers for a festive look.
Tips:
– Use the best vanilla beans you can find for a stronger perfume.
– A light dusting of powdered sugar adds a pretty touch.
FAQ
– Can I use vanilla extract instead? Yes, but it won’t be as rich as using real vanilla beans.
19. Chai Latte Cupcakes
You want a festive cupcake that fills the room with spice and warmth. Chai Latte Cupcakes give a soft crumb and a creamy chai frosting. They smell cozy and taste like your favorite holiday drink in every bite. This version is easy to bake and sure to wow guests.
Recipe overview:
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 20 minutes
– Total Time: 45 minutes
– Calories: 300 per cupcake
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 cup brewed chai tea
– 1 tsp baking powder
– 1/4 tsp salt
– For frosting:
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup brewed chai tea
– Pinch of cinnamon for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, then milk.
4. Whisk flour, baking powder and salt in a separate bowl.
5. Add dry mix to wet mix in two batches. Stir in brewed chai tea.
6. Fill liners about two thirds full. Bake 20 minutes, or until a toothpick comes out clean.
7. For frosting, beat butter with powdered sugar and chai tea until smooth. Frost and dust with cinnamon if you like.
Tips:
– Store-bought chai tea works fine. Bake a batch ahead and refrigerate, then frost the next day for a richer aroma.
20. Coconut Snowball Cupcakes
You’re after a dessert that shines on the holiday table and is still easy to make. Coconut Snowball Cupcakes give you both. They are moist vanilla cakes with a light coconut frosting and a snowy coat of shredded coconut. The look is festive, and the flavor feels like a tropical breeze in winter.
Here is why this recipe works: simple ingredients, straight steps, and a big wow factor with no fuss.
Ingredients
Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup shredded coconut for topping (optional)
Frosting:
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup milk
Topping:
– 1 cup shredded coconut, toasted (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, then milk. Mix until smooth.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Combine dry ingredients with wet until just blended.
6. Divide batter into liners. Bake 18-22 minutes until a toothpick comes out clean. Cool completely.
7. For frosting, beat butter until creamy. Gradually add powdered sugar and milk. Beat until smooth.
8. Frost the cooled cupcakes. Roll the rims in toasted coconut for a snowy finish.
Tips: Toast the coconut first to boost aroma. A light drizzle of white chocolate adds an elegant touch.
21. Pumpkin Spice Cupcakes
Want a Christmas treat that feels cozy and easy to share? These Pumpkin Spice Cupcakes fit the bill. They blend pumpkin with cinnamon and nutmeg for a soft, warm bite. Cream cheese frosting adds tang and richness. They stay moist and freeze well, so you can bake ahead. Let’s break it down with a simple plan you can use tonight.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup pumpkin puree
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– Frosting: 1/2 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 4 cups powdered sugar
Instructions
1) Preheat oven to 350°F (175°C) and line a cupcake pan.
2) Cream butter and sugar until light and fluffy.
3) Beat in eggs one by one, then mix in pumpkin puree.
4) In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5) Add dry ingredients to wet in batches until the batter is smooth.
6) Fill liners about 2/3 full and bake 18–22 minutes until a toothpick comes out clean.
7) Cool completely. Make frosting: beat butter with cream cheese, then add powdered sugar until smooth and fluffy. Frost the cupcakes.
Tip: A light dusting of cinnamon on top adds a festive touch.
Cozy up your holiday gatherings with Pumpkin Spice Cupcakes – a delicious blend of warmth and flavor that will have everyone coming back for seconds!
22. Lemon Poppy Seed Cupcakes
Looking for a lemon treat that brightens your holiday table without weighing you down? These Lemon Poppy Seed Cupcakes bring a sunny spark to every bite. The lemon zest and juice wake up your palate, while the poppy seeds add a gentle crunch. A tangy lemon frosting rounds them out and acts as a fresh palate cleanser between bites. They’re quick to bake and perfect for sharing.
Recipe details
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 18 minutes
– Total Time: 38 minutes
– Calories: 270 per cupcake
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 lemon, juiced and zested
– 1 tablespoon poppy seeds
– 1 teaspoon baking powder
– 1/4 teaspoon salt
Instructions
1) Preheat oven to 350°F (175°C) and line a cupcake pan.
2) In a bowl, cream butter and sugar until light and fluffy.
3) Add eggs, milk, lemon juice, and lemon zest; mix until smooth.
4) In another bowl, whisk flour, baking powder, salt, and poppy seeds.
5) Gradually add the dry mix to the wet mix until the batter is smooth.
6) Fill liners and bake for 18 minutes; let muffins cool completely.
7) For frosting, beat butter with powdered sugar and lemon juice until creamy. Frost cooled cupcakes and enjoy.
Tips
– Use fresh lemon juice for the best brightness.
– Add a little lemon zest to the frosting for more zing.
23. Nutella Cupcakes
You want a holiday cupcake that looks store‑bought but is easy to bake at home. Nutella Cupcakes give you rich chocolate, a creamy Nutella core, and a glossy Nutella frosting. It’s a chocolate lover’s dream you can pull off in one afternoon. Finish with hazelnuts for a crunchy, nutty bite that screams festive.
Here is why this recipe works: the batter stays soft, the Nutella filling adds a surprise center, and the frosting ties the flavors together.
Complete recipe details
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 20 minutes
– Total Time: 40 minutes
– Calories: 360 per cupcake
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1/2 cup Nutella for filling and frosting
– 1 tsp baking powder
– 1/4 tsp salt
– Optional topping: chopped hazelnuts
– Optional drizzle: chocolate syrup
– Optional garnish: whipped cream
Instructions
1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs and milk until smooth.
4. In another bowl, whisk flour, cocoa powder, baking powder, and salt.
5. Pour dry ingredients into the wet mix and stir until just smooth.
6. Fill each liner halfway. Add a teaspoon of Nutella in the center, then cover with more batter. Bake 20 minutes.
7. Let cupcakes cool. For frosting, beat 1/2 cup butter with 2 cups powdered sugar and 1/4 cup Nutella until creamy. Frost the cooled cupcakes and top with hazelnuts.
– For extra richness, drizzle with chocolate syrup.
– Serve with a dollop of whipped cream if you like.
FAQ
– Can I use another chocolate spread? Yes. Any chocolate-hazelnut spread works well.
24. Red White and Blue Cupcakes
You want a dessert that shines on a Christmas table and still fits a party with family. Red, white and blue cupcakes do that job with a tidy, playful look. They use vanilla cake with soft buttercream in three colors. You bake once and frost with a simple color trick that wow’s guests.
Here is the complete recipe for Red White and Blue Cupcakes, also called patriotic Christmas cupcakes. They are easy to make, kid-friendly, and great for potlucks.
Complete recipe
Ingredients for cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
Ingredients for buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2-3 tbsp milk
– 2 tsp vanilla extract
– Red and blue food coloring
Instructions:
1) Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
2) Beat butter and sugar until light and fluffy.
3) Beat in eggs and milk.
4) Whisk flour, baking powder and salt. Stir into wet mix until smooth.
5) Fill liners 2/3 full. Bake 18-20 minutes. Cool completely.
6) Frost with vanilla buttercream. Divide frosting into three bowls. Leave one plain, tint one red, tint one blue. Layer or swirl colors in each cupcake.
Hints:
– Use a piping bag with different tips for neat rows.
– You can make these ahead and freeze unfrosted, then frost later.
FAQ:
– Can I swap colors? Yes. Try green and white for a wintery look or pink and white for a kids party.
Bring festive flair to your holiday gathering with Red White and Blue Cupcakes! They’re a playful and easy way to impress your guests—who knew delicious could be so fun?
25. S’mores Cupcakes
You want a holiday treat that tastes like a campfire s’more but fits a party. These S’mores Cupcakes fuse a graham crust with a rich chocolate cake center. Marshmallow frosting tops each cupcake, then a drizzle of chocolate and a tiny marshmallow finish the look. They feel cozy, sweet, and a little nostalgic, perfect for your guests.
Complete Recipe
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 18 minutes
– Total Time: 43 minutes
– Calories: 310 per cupcake
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup graham cracker crumbs for base
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake pan.
2. Mix graham cracker crumbs, butter, and sugar to form crust.
3. Press crust into the bottom of each liner.
4. Cream the butter and sugar, then beat in eggs and milk until smooth.
5. Stir together flour, cocoa powder, baking powder, and salt.
6. Add dry ingredients to the wet mix in batches until smooth.
7. Pour batter over the graham base and bake 18 minutes.
8. Make frosting: beat marshmallow fluff with butter and powdered sugar until fluffy. Frost cupcakes, then drizzle with chocolate.
– Tip: toast the frosting with a kitchen torch for that toasty s’more flavor.
– Garnish each cupcake with a small chocolate piece for extra flair.
FAQ
– Can I use a chocolate cake mix to save time? Yes, that works well.
Conclusion
With these 25 Christmas cupcake ideas, your holiday gatherings are bound to be sweeter and more festive than ever before.
From peppermint mocha to cozy chai lattes, there’s a cupcake flavor for everyone to enjoy. So gather your loved ones, roll up your sleeves, and get baking. The joy of the season is best shared, one delicious cupcake at a time!
Frequently Asked Questions
What Are Some Easy Christmas Cupcake Ideas for Beginners?
If you’re new to baking, don’t worry! Easy Christmas cupcake ideas like Snowman Cupcakes and Candy Cane Cupcakes are perfect for beginners. They require simple ingredients and minimal decorating skills, making them fun and stress-free to create. Just follow the recipes step-by-step, and you’ll wow your guests in no time!
What Ingredients Are Commonly Used in Festive Cupcake Recipes?
Festive cupcake recipes often include holiday favorites like peppermint, eggnog, and gingerbread. For frosting, you can use classic buttercream or try cream cheese frosting for a tangy twist. Don’t forget sprinkles and candy decorations to make your cupcakes visually stunning and festive!
How Can I Decorate My Christmas Cupcakes Like a Pro?
To decorate your Christmas cupcakes like a pro, start with a smooth base of frosting. Use a piping bag with different tips to create swirls and patterns. Add festive touches like edible glitter, mini chocolate chips for eyes, or even candy canes for a pop of color. Don’t be afraid to get creative—your holiday guests will love the personal touch!
Are There Any Allergy-Friendly Christmas Cupcake Options?
Absolutely! You can create allergy-friendly Christmas cupcakes by substituting common allergens. For gluten-free options, use almond or coconut flour instead of regular flour. For dairy-free recipes, try using almond milk and coconut cream for frosting. With a little creativity, you can whip up delightful cupcakes that everyone can enjoy during the holidays!
How Do I Store Christmas Cupcakes for Maximum Freshness?
To keep your Christmas cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. For longer storage, freeze them (without frosting) for up to 3 months. Just be sure to thaw them overnight in the fridge before serving. This way, your cupcakes will taste just as delicious as when you first baked them!
Related Topics
Christmas cupcakes
holiday baking
festive recipes
easy desserts
cupcake decorating
seasonal treats
dessert ideas
party snacks
kid-friendly
quick baking
winter flavors
special occasion