10 Fun & Festive Christmas Cupcake Recipes!
We’ve got a cute holiday tradition in our household that I absolutely love… As soon as December begins, we make it our mission to bake a batch of Christmas themed cupcakes every weekend. It’s super simple but so fun, and it’s a fantastic way to encourage the kids to get involved in the kitchen. If you fancy trying something similar, or you just want to experiment with some new dessert ideas this holiday season, this collection is for you! I’ve created this guide with 10 of the very best Christmas cupcake recipes. They’re easy, festive, and I think you’ll love them!
1. Hot Chocolate Cupcakes
These Hot Chocolate Cupcakes capture the cozy flavors of your favorite winter drink! With a rich chocolate base, marshmallow frosting, and a dusting of cocoa powder, they’re perfect for cold winter nights.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- 2 tbsp milk
- Cocoa powder, for dusting
- Mini marshmallows, for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, oil, eggs, and vanilla to the dry ingredients and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- To make the frosting, beat the butter until creamy, then gradually add the powdered sugar and milk. Fold in the marshmallow creme.
- Pipe or spread the frosting onto the cooled cupcakes, dust with cocoa powder, and top with mini marshmallows.
2. Easy Reindeer Cupcakes
These Easy Reindeer Cupcakes are not only adorable, but also super simple to make! With chocolate cupcakes, pretzel antlers, and candy noses, they’re sure to be a hit with kids and adults alike.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- For the Decorations:
- 1 cup chocolate frosting
- Pretzel twists (for antlers)
- Candy eyes
- Red M&Ms or candy (for noses)
- Mini marshmallows (optional, for extra decorations)
Instructions:
- Prepare the chocolate cupcakes according to the instructions on the box and let them cool completely.
- Spread or pipe chocolate frosting onto each cupcake.
- Press two pretzel twists into the top of each cupcake to create antlers.
- Add candy eyes and a red M&M for the nose.
- Serve and enjoy your festive reindeer cupcakes!
3. Christmas Tree Cupcakes
These Christmas Tree Cupcakes are a show-stopper at any holiday party. With green frosting swirled into a tree shape and decorated with sprinkles, they’re as fun to look at as they are to eat. I love decorating these with my kids in the run up to the big day.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- Green food coloring
- Sprinkles, for decorating
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, milk, eggs, and vanilla to the dry ingredients and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- To make the frosting, beat the butter until creamy, then gradually add the powdered sugar and milk. Add green food coloring until you reach the desired shade.
- Pipe the frosting onto the cooled cupcakes in a swirl to create a tree shape.
- Decorate with sprinkles to mimic Christmas tree ornaments.
4. Gingerbread Man Cupcakes
Gingerbread Man Cupcakes combine the warm, spicy flavors of gingerbread with a rich cream cheese frosting. These cupcakes are topped with mini gingerbread men for an extra festive touch.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- For the Topping:
- Mini gingerbread men cookies (store-bought or homemade)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, brown sugar, molasses, ginger, cinnamon, cloves, baking powder, baking soda, and salt.
- Add the melted butter, milk, egg, and vanilla and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla and mix until creamy.
- Pipe or spread the frosting onto the cooled cupcakes and top each one with a mini gingerbread man.
5. Eggnog Cupcakes
These Eggnog Cupcakes are infused with the rich flavors of eggnog and topped with a creamy eggnog-spiced frosting. They’re the perfect dessert for eggnog lovers during the holiday season, and great for an adult treat!
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup eggnog
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup eggnog
- 1/2 tsp ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
- Add the melted butter, eggnog, eggs, and vanilla and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- To make the frosting, beat the butter until creamy, then gradually add the powdered sugar and eggnog. Add the nutmeg and mix until smooth.
- Pipe or spread the frosting onto the cooled cupcakes and sprinkle with a little extra nutmeg for garnish.
6. Candy Cane Cupcakes
These Candy Cane Cupcakes are a peppermint lover’s dream. With a light peppermint flavor in both the cake and frosting, they’re topped with crushed candy canes for a festive crunch.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp peppermint extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp peppermint extract
- Crushed candy canes, for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, milk, eggs, and peppermint extract and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar and milk. Add the peppermint extract and mix until smooth.
- Pipe or spread the frosting onto the cooled cupcakes and top with crushed candy canes.
7. Peppermint Mocha Cupcakes
These Peppermint Mocha Cupcakes combine the rich flavors of chocolate and coffee with a hint of peppermint. They’re topped with a peppermint buttercream and a sprinkle of crushed candy canes. So good with a cup of hot coffee!
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup strong brewed coffee
- 1/2 cup milk
- 2 large eggs
- 1 tsp peppermint extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp peppermint extract
- Crushed candy canes, for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the coffee, milk, eggs, and peppermint extract and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar and milk. Add the peppermint extract and mix until smooth.
- Pipe or spread the frosting onto the cooled cupcakes and sprinkle with crushed candy canes.
8. Cinnamon Roll Cupcakes
These Cinnamon Roll Cupcakes are a sweet and spiced treat, combining the flavors of a classic cinnamon roll with the convenience of a cupcake. They’re topped with a rich cream cheese frosting that mimics the icing on a cinnamon roll.
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 cup brown sugar
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, milk, eggs, and vanilla and mix until smooth.
- Mix the cinnamon and brown sugar together in a small bowl and swirl it into the cupcake batter.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla and mix until creamy.
- Pipe or spread the frosting onto the cooled cupcakes and sprinkle with a little cinnamon sugar for garnish.
9. Chocolate Peppermint Bark Cupcakes
These Chocolate Peppermint Bark Cupcakes are inspired by the classic holiday treat, combining a rich chocolate cupcake with peppermint frosting and a topping of crushed peppermint bark. I pick up the peppermint bark readymade, but you can make your own if you prefer!
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/2 cup strong brewed coffee
- 2 large eggs
- 1 tsp vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp peppermint extract
- Crushed peppermint bark, for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the milk, coffee, eggs, and vanilla extract and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar and milk. Add the peppermint extract and mix until smooth.
- Pipe or spread the frosting onto the cooled cupcakes and top with crushed peppermint bark.
10. Coconut Snowball Cupcakes
These Coconut Snowball Cupcakes are light and fluffy, topped with coconut buttercream and rolled in sweet shredded coconut to resemble snowballs. They’re a perfect winter-themed dessert!
Serves: 12
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp coconut milk
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut, for rolling
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, coconut milk, eggs, and vanilla extract and mix until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the butter until creamy, then gradually add the powdered sugar and coconut milk. Add the vanilla extract and mix until smooth.
- Pipe or spread the frosting onto the cooled cupcakes, then roll the frosted tops in shredded coconut to create a snowball effect.
I hope you enjoy these Christmas cupcake ideas and recipes as much as I do! Before you go, be sure to leave a comment below and tell me which one’s your favorite. I love hearing from you, and it helps me to create more content that you’ll love!