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Christmas Tree Cupcakes

Create merry memories with these stunners that are surprisingly easy, thanks to our clever piping trick.

Serving Size:


Active Time:

1 hr., 30 min.

Total Time:

3 hrs.


  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. ground ginger
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 2¾ cups butter, at room temp.
  • ½ cup packed brown sugar
  • ¼ cup molasses
  • 2 eggs
  • 2 tsp. vanilla extract
  • ¾ cup milk
  • 4½ cups confectioners’ sugar + additional for dusting
  • Green, black gel food coloring
  • 9 ice cream cones
  • White pearl candies


  1. Heat oven to 350°F. Line 9 muffin cups with liners. Combine flour, cocoa, ginger, baking powder and salt. On medium speed, beat ½ cup butter, brown sugar and molasses until fluffy, 2 min. On low, add eggs and 1 tsp. vanilla. Add flour mixture and milk; beat until combined. Divide among liners. Bake until pick comes out clean, 15 min. Let cool 10 min. Transfer from pan to rack; cool.
  2. On medium, beat remaining butter until fluffy, 2 min. On low, gradually beat in 4½ cups confectioners’ sugar, then remaining vanilla until smooth. On medium-high, beat until fluffy, 2–3 min. Transfer 3 cups frosting to bowl; tint with green and dab black food coloring. Transfer to pastry bag fitted with small star tip. Transfer white frosting to pastry bag fitted with ¾” plain tip and pipe on cupcakes. Chill 20 min.
  3. Invert cones onto cupcakes. Position pastry bag perpendicular to cone base with tip just above surface. Gently squeeze out frosting while pulling tip straight up, then release pressure on the bag and pull tip away to form a star shape. Repeat, working your way up, to create stars covering all cones. Sprinkle with confectioners’ sugar. Press on candies.

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