Mini Christmas Tree Cupcakes

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These fun and festive little cakes will look fantastic...and taste delicioius on your Christmas dessert table.


  • Mini Christmas Tree Cupcake Recipe
  • 1 cup (2 sticks) sweet butter, softened
  • 1 cup superfine sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 1 tsp. vanilla extract
  • For the frosting
  • 2 oz ready rolled white fondant frosting
  • 2 oz ready rolled green fondant frosting
  • 2 tbsp raspberry jam
  • colored candy balls


  1. Preheat the oven to 350 F.  Place 18 paper mini baking cups in muffin pans.  Sprinkle 2 cookie sheets with powdered sugar.  Combine all the cupcake ingredients into a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes.  Spoon the batter into the cups.  Bake for 20 minutes.  Remove pans from the oven and cool for 5 minutes.  Remove the cupcakes and cool on a rack.
  2. To make the frosting, roll the white fondant frosting to 1/8 in (3mm) thick.  Cut 18 circles using a 1 3/4-in. (4 1/2-cm) cookie cutter and set them on one of the cookie sheets.  Roll the green fondant frosting to 1/8 in. (3mm) thick.  Using a small Christmas tree cookie cutter, cut shapes out of the frosting and place them on the other cookie sheet to firm a little.  Brush each cupcake with a little raspberry jam, then place a white fondant disc on top.  Top with a Christmas tree and decorate with the colored balls.  Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.