10 Fun & Festive Christmas Cupcake Recipes

We’ve got a cute holiday tradition in our household that I absolutely adore… As soon as December begins, we make it our mission to bake a batch of Christmas-themed cupcakes every weekend. It’s a simple yet delightful way to celebrate the season, and it’s perfect for getting kids involved in the kitchen! If you’d like to join in the fun or simply explore some delicious new ideas for your holiday dessert table, you’re in the right place. Here’s a collection of 10 amazing Christmas cupcake recipes that are festive, easy, and sure to bring some holiday cheer

1 – Hot Chocolate Cupcakes

Ingredients:

• 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
• 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

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
3. Mix the Batter: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
4. Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
6. Prepare the Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the milk to achieve your desired consistency, then gently fold in the marshmallow creme.
7. Frost and Garnish: Pipe or spread the frosting onto the cooled cupcakes. Dust the tops lightly with cocoa powder and garnish with mini marshmallows.
8. Serve and Enjoy: Serve these cozy cupcakes with a warm drink and enjoy their delightful hot chocolate flavor!

2 – Easy Reindeer Cupcakes

Ingredients:

• 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 candies (for noses)
• Mini marshmallows (optional, for extra decorations)

Directions:

1. Bake the Cupcakes: Prepare the chocolate cupcakes according to the instructions on the box. Let them cool completely on a wire rack before decorating.
2. Frost the Cupcakes: Spread or pipe chocolate frosting onto the top of each cooled cupcake.
3. Add Antlers: Gently press two pretzel twists into the frosting on the top of each cupcake to create the reindeer antlers.
4. Create the Faces: Place candy eyes near the center of the cupcake. Add a red M&M or candy just below the eyes for the reindeer’s nose.
5. Optional Decorations: Use mini marshmallows to add extra festive touches, such as snow accents around the cupcake base.
6. Serve and Enjoy: Your festive reindeer cupcakes are ready to be enjoyed at any holiday gathering!

3 – Christmas Tree Cupcakes

Ingredients:

• 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
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tbsp milk
• Green food coloring
• Sprinkles (for decorating)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: Add the melted butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
5. Prepare the Frosting: Beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing well after each addition. Add 2-3 tablespoons of milk to achieve the desired consistency. Mix in green food coloring until you reach your desired shade of green.
6. Pipe the Trees: Transfer the green frosting to a piping bag fitted with a star or round tip. Pipe the frosting onto the cooled cupcakes in a spiral motion, building upward to create a Christmas tree shape.
7. Decorate the Trees: Use colorful sprinkles to mimic ornaments and create festive decorations on each cupcake.
8. Serve and Celebrate: Your beautiful Christmas Tree Cupcakes are ready to impress and delight your holiday guests!

4 – Gingerbread Man Cupcakes

Ingredients:

• 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
• 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)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, molasses, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt until well combined.
3. Add the Wet Ingredients: Add the melted butter, milk, egg, and vanilla extract to the dry ingredients. Mix until the batter is smooth and uniform.
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a wire rack.
5. Prepare the Frosting: In a medium bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well after each addition until the frosting is thick and spreadable.
6. Decorate the Cupcakes: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Top each cupcake with a mini gingerbread man cookie for a festive finishing touch.
7. Serve and Enjoy: These adorable and flavorful cupcakes are ready to be the star of your holiday dessert table!

5 – Eggnog Cupcakes

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

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly mixed.
3. Mix the Wet Ingredients: Add the melted butter, eggnog, eggs, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
5. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Slowly add the eggnog and nutmeg, beating until the frosting is smooth and fluffy.
6. Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. For a festive finish, sprinkle a pinch of ground nutmeg over the frosting.
7. Serve and Enjoy: These eggnog cupcakes are perfect for holiday gatherings or as a special treat for eggnog lovers!

6 – Candy Cane Cupcakes

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)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.
3. Add Wet Ingredients: Add the melted butter, milk, eggs, and peppermint extract to the dry ingredients. Stir until the batter is smooth and fully combined.
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a wire rack.
5. Prepare the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing well. Add 2-3 tablespoons of milk and the peppermint extract, beating until the frosting is light and fluffy.
6. Decorate the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. Sprinkle crushed candy canes on top for a festive finish.
7. Serve and Enjoy: These cheerful cupcakes are perfect for holiday parties or as a sweet seasonal treat!

7 – Peppermint Mocha Cupcakes

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)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. Add Wet Ingredients: Add the brewed coffee, milk, eggs, and peppermint extract to the dry ingredients. Stir until the batter is smooth and fully incorporated.
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
5. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk and the peppermint extract, beating until the frosting is smooth and fluffy.
6. Frost and Decorate: Pipe or spread the frosting onto the cooled cupcakes. Sprinkle crushed candy canes over the top for a festive finish.
7. Serve and Enjoy: Pair these indulgent cupcakes with a warm coffee or hot chocolate for the ultimate holiday dessert experience!

8 – Cinnamon Roll Cupcakes

Ingredients

For 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 Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

Combine the Wet Ingredients

Add the melted butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.

Add the Cinnamon Swirl

In a small bowl, mix the ground cinnamon and brown sugar together. Swirl this mixture into the cupcake batter for a marbled cinnamon effect.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Frosting

In a large bowl, beat the softened butter and cream cheese together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is smooth and fluffy.

Decorate the Cupcakes

Pipe or spread the frosting onto the cooled cupcakes. For a finishing touch, sprinkle a little cinnamon sugar over the top.

Serve and Enjoy

These delicious cupcakes are best enjoyed fresh and pair wonderfully with a cup of coffee or tea!

9 – Chocolate Peppermint Bark Cupcakes

When the weather turns chilly, there’s nothing more comforting than a steaming mug of hot chocolate—except perhaps these luscious Hot Chocolate Cupcakes. Infused with rich cocoa, topped with fluffy frosting, and adorned with mini marshmallows, these cupcakes are a delightful homage to the classic winter beverage. Perfect for holiday gatherings, a cozy night in, or as a sweet gift, these cupcakes are sure to bring warmth and cheer to your day.

Ingredients

Refrigerated

• 2 large eggs

Condiments

• 25 g agave syrup

Baking & Spices

• 160 g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 50 g unsweetened cocoa powder (for the batter)
• 10 g cocoa powder (for dusting or garnish)
• 250 g granulated sugar
• 330 g powdered sugar
• 1/2 tsp salt
• 1 pinch salt
• 100 g semi-sweet chocolate, melted
• 4 tsp vanilla extract

Oils & Vinegars

• 75 g vegetable oil

Drinks

• 1 tsp instant espresso powder

Dairy

• 215 g butter, softened
• 120 g sour cream
• 60 g whole milk (for the batter)
• 1 tbsp whole milk (for the frosting)

Desserts

• Mini marshmallows (for garnish)
• 1 candy stick (optional, for garnish)

Liquids

• 120 g water

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. Prepare the Batter

1. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, vanilla extract, and sour cream until smooth.
3. Dissolve the espresso powder in 120 g of hot water, then mix it into the wet ingredients.
4. Gradually add the dry ingredients to the wet mixture, alternating with the 60 g of whole milk. Mix until just combined.

3. Bake the Cupcakes

1. Fill the cupcake liners about two-thirds full with batter.
2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

4. Make the Frosting

1. In a large bowl, beat the softened butter until fluffy.
2. Gradually add the powdered sugar and 1 pinch of salt, mixing well after each addition.
3. Add the vanilla extract, 1 tbsp of milk, and melted semi-sweet chocolate.
4. Beat until smooth and fluffy.

5. Assemble the Cupcakes

1. Pipe or spread the frosting onto the cooled cupcakes.
2. Garnish with mini marshmallows and a light dusting of cocoa powder.
3. For an extra festive touch, stick a candy stick into each cupcake.

6. Serve and Enjoy

Serve the cupcakes at room temperature with a warm mug of hot chocolate for the ultimate cozy dessert experience.

Conclusion

These Hot Chocolate Cupcakes are the perfect winter indulgence, bringing together the flavors of your favorite hot drink in a sweet, portable form. The moist chocolate cake, rich frosting, and playful marshmallow topping make these cupcakes irresistible. Whether you’re making them for a party or simply to satisfy your own sweet tooth, they’re guaranteed to be a hit. Curl up with one of these decadent treats and enjoy the flavors of the season!

10 – Coconut Snowball Cupcakes

Ingredients

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

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)

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Add the Wet Ingredients

Add the melted butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well blended.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Frosting

Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Add 2-3 tablespoons of coconut milk and the vanilla extract, beating until the frosting is smooth and fluffy.

Frost and Roll

Pipe or spread the frosting generously onto the cooled cupcakes. Roll the frosted tops in sweetened shredded coconut to create a snowball effect.

Serve and Enjoy

These elegant snowball cupcakes are perfect for winter-themed parties or as a delightful holiday dessert.

Closing Thoughts

I hope you love these Christmas cupcake ideas and recipes as much as I do! Before you leave, don’t forget to drop a comment below and share your favorite one. I really enjoy hearing from you—it helps me tailor my content to what you enjoy most!