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26 Adorable Christmas Cupcake Ideas That Go Viral

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Are you ready to bake some cute treats that capture the holiday spirit? These Christmas cupcake ideas are fun, easy to make, and packed with seasonal flavors that friends and family will love. From classic red velvet to peppermint twists, each one brings a touch of magic to your dessert table. Grab your mixing bowls and let’s create some shareable holiday joy!

1. Santa Hat Cupcakes

These Santa hat cupcakes bring the jolly old elf to life on your dessert table with their bright red tops and fluffy white accents. The rich red velvet base pairs perfectly with creamy frosting for a moist bite every time. Kids love the playful design, while adults appreciate the classic holiday look. Make them for parties or as gifts to spread cheer. Their simple assembly means even beginners can pull off this cute idea.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 ounce red food coloring
  • 1 cup buttermilk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • White sprinkles (for trim)

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk flour, baking soda, salt, and cocoa in a bowl.
  3. Cream butter and sugar until light, then add eggs one at a time, followed by vanilla and food coloring.
  4. Alternate adding dry mix and buttermilk to wet ingredients, stirring until smooth.
  5. Fill liners two-thirds full and bake for 20-25 minutes until a toothpick comes out clean; cool completely.
  6. For frosting, beat butter, powdered sugar, and vanilla until fluffy; pipe red cones on cupcakes and add white trim with sprinkles.

How to Serve It

Add a small white pom-pom made from marshmallow on top of each hat for extra fluff.

Dust with powdered sugar to mimic snow around the base.

Place on a red platter with candy canes for a Santa-themed display.

Serve alongside hot cocoa at a holiday gathering.

Pair with green napkins to highlight the red and white colors.

Offer as individual treats wrapped in clear cellophane for gifting.

2. Reindeer Cupcakes

Reindeer cupcakes turn basic chocolate into fun animal faces that light up any room. The crunchy pretzel antlers add a salty contrast to the sweet cake. Use simple candies for eyes and nose to keep it kid-friendly. Their whimsical design makes them a hit on social media. Bake a batch for school events or family nights.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • Pretzel twists (for antlers)
  • Red M&Ms (for noses)
  • Candy eyes

Instructions

  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
  2. Mix flour, cocoa, baking powder, and salt in a bowl.
  3. Cream butter and sugar, add eggs and vanilla.
  4. Alternate dry ingredients and milk into wet mix until combined.
  5. Fill liners two-thirds full and bake 18-22 minutes; cool on wire rack.
  6. Beat frosting ingredients until smooth; spread on cupcakes, add pretzels for antlers, candy eyes, and red nose.

How to Serve It

Sprinkle shredded coconut around the base for a snowy effect.

Arrange in a herd on a large tray with evergreen branches.

Top with a light dusting of cocoa powder for fur texture.

Serve at room temperature with milk for dipping pretzels.

Use brown paper liners to match the reindeer theme.

Gift in boxes tied with ribbon for holiday surprises.

3. Christmas Tree Cupcakes

Christmas tree cupcakes stack green frosting into mini evergreens for a fresh take on the season. The vanilla base keeps it light and versatile. Add edible stars and balls for sparkle without much effort. They stand out at bake sales or dinners. Their height adds drama to any spread.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Green food coloring
  • Colorful sprinkles (for ornaments)
  • Yellow star candies

Instructions

  1. Preheat oven to 350°F and prepare muffin tin with liners.
  2. Combine flour, baking powder, and salt.
  3. Beat butter and sugar fluffy, incorporate eggs and vanilla.
  4. Mix in dry ingredients alternately with milk.
  5. Bake filled liners for 20-25 minutes; let cool.
  6. Tint frosting green, pipe in tree swirls, decorate with sprinkles and stars.

How to Serve It

Place a small edible star on top for shine.

Surround with powdered sugar snow on the plate.

Group on a tiered stand to mimic a forest.

Serve with coffee to balance the sweetness.

Add silver dragees for extra ornament sparkle.

Wrap bases in green foil for a wrapped gift look.

4. Snowman Cupcakes

Snowman cupcakes build layers of white frosting into friendly figures for winter fun. The coconut topping gives a snowy crunch. Stack two for height or keep single for ease. They melt hearts at gatherings. Simple assembly fits busy schedules.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Shredded coconut (for snow)
  • Black licorice (for buttons)
  • Orange gumdrops (for noses)
  • Fruit leather (for scarves)

Instructions

  1. Preheat oven to 350°F, line muffin tin.
  2. Whisk dry ingredients: flour, baking powder, salt.
  3. Cream butter, sugar; add eggs, vanilla.
  4. Fold in dry mix with milk alternately.
  5. Bake 20-25 minutes; cool.
  6. Frost white, roll in coconut, add features with candies and leather.

How to Serve It

Roll in extra coconut for fluffy snow.

Add pretzel arms for more character.

Display on a white platter with blue accents.

Serve chilled for a cool bite.

Top with mini hats from cookies.

Pair with hot drinks for contrast.

5. Gingerbread Man Cupcakes

Gingerbread man cupcakes infuse warm spices into every bite for cozy vibes. The molasses adds depth to the flavor. Decorate with icing smiles for personality. They evoke cookie traditions in cupcake form. Great for cookie swaps or teas.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup hot water
  • 4 cups powdered sugar (for frosting)
  • 1 cup cream cheese (for frosting)
  • Colorful candies (for buttons)

Instructions

  1. Preheat oven to 350°F, line tin.
  2. Mix flour, soda, salt, ginger, cinnamon.
  3. Beat butter, sugar; add egg, molasses.
  4. Stir in dry ingredients and hot water.
  5. Bake 18-22 minutes; cool.
  6. Frost tan, pipe white details, add candies.

How to Serve It

Pipe extra icing for facial features.

Sprinkle cinnamon on top for aroma.

Arrange on a tray with real gingerbread cookies.

Serve warm from the oven.

Add raisin eyes for classic touch.

Offer with spiced tea.

6. Peppermint Swirl Cupcakes

Peppermint swirl cupcakes mix cool mint with sweet vanilla for refreshing contrast. The candy cane crunch tops it off nicely. Swirling colors make them eye-catching. Perfect for after-dinner treats. Their fresh taste cuts through heavy meals.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Red food coloring
  • Crushed candy canes

Instructions

  1. Preheat oven to 350°F, prepare tin.
  2. Combine dry: flour, powder, salt.
  3. Cream butter, sugar; add eggs, extract.
  4. Alternate dry and milk.
  5. Bake 20-25 minutes; cool.
  6. Divide frosting, tint half red; swirl on top, sprinkle canes.

How to Serve It

Crush extra candy canes for garnish.

Serve in red liners for pop.

Place next to mint hot chocolate.

Add a mint leaf on side.

Dust with powdered sugar.

Wrap for candy-themed gifts.

7. Eggnog Cupcakes

Eggnog cupcakes capture the drink’s creamy nutmeg essence in baked form. Rum extract adds a boozy hint without alcohol. The soft texture feels indulgent. They fit holiday brunches well. Share with nog lovers.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon rum extract
  • 1 cup eggnog
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Ground nutmeg (for dusting)

Instructions

  1. Preheat oven to 350°F, line tin.
  2. Mix flour, powder, salt, nutmeg.
  3. Beat butter, sugar; add eggs, extract.
  4. Alternate dry and eggnog.
  5. Bake 20-25 minutes; cool.
  6. Frost, dust with nutmeg.

How to Serve It

Grate fresh nutmeg on top.

Drizzle with caramel for richness.

Serve in gold liners.

Pair with actual eggnog.

Add whipped cream dollop.

Display with holiday mugs.

8. Hot Chocolate Cupcakes

Hot chocolate cupcakes mimic the drink with rich cocoa and fluffy tops. Marshmallows melt slightly for gooey fun. Add a straw for whimsy. They warm up cold days. Ideal for movie nights.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup hot water
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Mini marshmallows
  • Chocolate syrup

Instructions

  1. Preheat oven to 350°F, line tin.
  2. Whisk dry: flour, cocoa, soda, salt.
  3. Cream butter, sugar; add eggs, vanilla.
  4. Stir in dry and hot water.
  5. Bake 18-22 minutes; cool.
  6. Frost, top with marshmallows, drizzle chocolate.

How to Serve It

Toast marshmallows lightly.

Drizzle extra chocolate.

Serve in mug liners.

Add peppermint stick.

Dust cocoa powder.

Pair with whipped cream.

9. Candy Cane Cupcakes

Candy cane cupcakes stripe red into white for festive appeal. Peppermint bursts in every layer. The stick adds height and crunch. They shine at candy buffets. Easy to customize colors.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1/2 cup milk
  • Red food coloring
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Candy canes

Instructions

  1. Preheat oven to 350°F, line tin.
  2. Mix dry ingredients.
  3. Cream butter, sugar; add eggs, extract.
  4. Alternate dry, milk; divide batter, tint half red, swirl in liners.
  5. Bake 20-25 minutes; cool.
  6. Frost white, insert cane, crush pieces on top.

How to Serve It

Break extra canes for topping.

Use striped liners.

Arrange with red bows.

Serve cold for crunch.

Add chocolate chips inside.

Gift in clear bags.

10. Holly Berry Cupcakes

Holly berry cupcakes top green with red pops for natural elegance. The lemon zest brightens vanilla. Berries from candies keep it simple. They decorate tables beautifully. Fit for formal dinners.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Green food coloring
  • Red candies (for berries)
  • Green fondant (for leaves)

Instructions

  1. Preheat oven to 350°F, prepare tin.
  2. Combine dry.
  3. Beat butter, sugar; add eggs, zest.
  4. Mix in dry and milk.
  5. Bake 20-25 minutes; cool.
  6. Tint frosting green, pipe, add red candies and fondant leaves.

How to Serve It

Cluster three berries per cupcake.

Cut leaves from fondant.

Place on silver trays.

Serve with tea.

Add gold dust.

Pair with white plates.

11. Penguin Cupcakes

Penguin cupcakes waddle into hearts with black-white contrast. Oreo crumbs add texture. The cute faces draw smiles. Great for winter themes. Assemble with family.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Black food coloring
  • Orange candies (for beak)
  • White fondant (for belly)

Instructions

  1. Preheat oven to 350°F, line tin.
  2. Mix dry.
  3. Cream wet, add to dry with milk.
  4. Bake 18-22 minutes; cool.
  5. Frost white belly, tint rest black for body, add orange features.

How to Serve It

Use Oreos for wings.

Sprinkle blue sugar for ice.

Group in rows.

Serve chilled.

Add candy eyes.

Display with polar decor.

12. Elf Cupcakes

Elf cupcakes sport pointy hats and cheerful colors for mischief. The almond flavor nods to nuts. Wafers make ears easy. They amuse at parties. Quick to decorate.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Green and red food coloring
  • Wafer cookies (for ears)

Instructions

  1. Preheat oven to 350°F, line.
  2. Whisk dry.
  3. Beat butter, sugar; eggs, extract.
  4. Alternate dry, milk.
  5. Bake 20-25 minutes; cool.
  6. Frost skin tone base, green hat, red collar, add ears.

How to Serve It

Pipe curly shoes from icing.

Add bell sprinkles.

Serve on toy trays.

Pair with cookies.

Dust with glitter.

Gift to kids.

13. Wreath Cupcakes

Wreath cupcakes circle green into door hangers for welcome. The citrus twist freshens. Bows from ribbon candy. They greet guests nicely. Layer flavors.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon orange zest
  • 1/2 cup milk
  • 4 cups powdered sugar (for frosting)
  • 1 cup unsalted butter (for frosting)
  • Green food coloring
  • Red ribbon candy

Instructions

  1. Preheat oven to 350°F.
  2. Mix dry.
  3. Cream wet, add zest.
  4. Combine with milk.
  5. Bake 20-25; cool.
  6. Pipe green wreath, add red bow.

How to Serve It

Add berry candies.

Hang mini wreaths.

Serve on green plates.

With cider.

Sprinkle nuts.

For door prizes.

14. Ornament Cupcakes

Ornament cupcakes gleam with edible glitter for tree vibes. The spice mix warms. Hooks from candy. They dangle in photos. Festive shine.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup applesauce
  • 4 cups powdered sugar (frosting)
  • 1 cup butter (frosting)
  • Food coloring variety
  • Gold dragees
  • Licorice (hooks)

Instructions

  1. Preheat 350°F, line.
  2. Mix dry with spice.
  3. Cream butter, sugar; eggs, vanilla.
  4. Add applesauce, dry.
  5. Bake 20-25; cool.
  6. Frost colors, add dragees, hooks.

How to Serve It

Roll in glitter.

Varied colors.

On tree stands.

With punch.

Add patterns.

For exchanges.

15. Fireplace Cupcakes

Fireplace cupcakes stack warmth with chocolate logs. The graham base crunches. Flames from candy. They cozy up tables. Storytime treats.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter (base)
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • Frosting ingredients
  • Chocolate sticks (logs)
  • Yellow candies (flames)

Instructions

  1. Preheat 350°F.
  2. Mix crumb base, press in liners.
  3. Bake base 5 min.
  4. Mix cupcake batter, pour over.
  5. Bake 20 min; cool.
  6. Frost bricks, add logs, flames.

How to Serve It

Stack logs high.

Orange tint flames.

With mantels.

Serve warm.

Add crackle sound.

Pair stories.

16. Stocking Cupcakes

Stocking cupcakes stuff sweets inside for surprises. The fruit filling bursts. Cuffs from marshmallow. They hang fun. Gift ideas.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • Red frosting
  • White marshmallow fluff
  • Small candies (fills)

Instructions

  1. Preheat 350°F.
  2. Mix batter.
  3. Bake 20-25.
  4. Cool, core, fill candies.
  5. Frost red stocking, white cuff.
  6. Add toe candies.

How to Serve It

Fill variety.

Hang tags.

On hooks.

With notes.

Surprise inside.

Family shares.

17. Mistletoe Cupcakes

Mistletoe cupcakes cluster berries for kisses. The mint refreshes. Ribbons tie neatly. They spark romance. Party favors.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp mint extract
  • 1/2 cup milk
  • Green frosting
  • White pearls (berries)
  • Red ribbon

Instructions

  1. Preheat 350°F.
  2. Batter mix.
  3. Bake 20-25.
  4. Cool.
  5. Pipe leaves, add berries.
  6. Tie bow.

How to Serve It

Cluster berries.

Hang above.

With kisses.

Light mint.

Romantic plates.

Share pairs.

18. Nutcracker Cupcakes

Nutcracker cupcakes stand tall with nut flavors. The walnut crunch adds. Hats from cones. They dance on plates. Ballet themes.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • Chopped walnuts
  • Colored frosting
  • Coconut (beard)

Instructions

  1. Preheat 350°F.
  2. Mix with walnuts.
  3. Bake 20-25.
  4. Cool.
  5. Build figure with frosting.
  6. Add details.

How to Serve It

Tall stacks.

Nut accents.

On stages.

With music.

Beard fluff.

Theater gifts.

19. Polar Bear Cupcakes

Polar bear cupcakes fluff white into cuddly forms. The coconut fur textures. Scarves wrap cozy. They chill displays. Arctic fun.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • White frosting
  • Shredded coconut
  • Black candies (features)
  • Blue fondant

Instructions

  1. Preheat 350°F.
  2. Batter.
  3. Bake 20-25.
  4. Cool.
  5. Frost, roll coconut.
  6. Add face, scarf.

How to Serve It

Extra fluff.

Blue wraps.

Snow bases.

Chilled.

Bear groups.

With ice.

20. Snowflake Cupcakes

Snowflake cupcakes lace white into patterns for elegance. The vanilla pure. Sugar crystals sparkle. They flutter lightly. Winter weddings.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • White frosting
  • Blue coloring
  • Crystal sugar

Instructions

  1. Preheat 350°F.
  2. Mix, tint blue batter.
  3. Bake 20-25.
  4. Cool.
  5. Pipe snowflakes.
  6. Sprinkle sugar.

How to Serve It

Intricate pipes.

Sparkle heavy.

On ice.

Cold serve.

Pattern vary.

Elegant trays.

21. Rudolph Cupcakes

Rudolph cupcakes glow red noses for guidance. The caramel flavor sweetens. Antlers branch out. They lead packs. Story favorites.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk
  • Brown frosting
  • Red candy (nose)
  • Chocolate pretzels

Instructions

  1. Preheat 350°F.
  2. Mix.
  3. Bake 18-22.
  4. Cool.
  5. Frost brown.
  6. Add features.

How to Serve It

Glow noses.

Branch antlers.

Sleigh trays.

Night snacks.

Shiny eyes.

With tales.

22. Festive Lights Cupcakes

Festive lights cupcakes string colors for brightness. The fruit zests mix. Bulbs from gumdrops. They illuminate spreads. Cheerful vibes.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp citrus zest
  • 1/2 cup milk
  • White frosting
  • Colored gumdrops

Instructions

  1. Preheat 350°F.
  2. Batter with zest.
  3. Bake 20-25.
  4. Cool.
  5. Pipe strings.
  6. Add bulbs.

How to Serve It

Color variety.

String long.

Dark plates.

Lit rooms.

Glow powder.

Party lights.

23. Gift Box Cupcakes

Gift box cupcakes wrap in fondant for surprises. The surprise filling delights. Bows tie neatly. They stack like presents. Unwrap joy.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • Fondant (wrapping)
  • Filling jam
  • Ribbon candy

Instructions

  1. Preheat 350°F.
  2. Bake squares if possible.
  3. Cool, fill jam.
  4. Cover fondant.
  5. Add bow.
  6. Tag optional.

How to Serve It

Pattern wraps.

Big bows.

Pile high.

Unwrap eat.

Tag names.

Under tree.

24. Chimney with Santa Cupcakes

Chimney cupcakes peek Santa legs for humor. The spice warms. Legs from cookies. They chimney stack. Midnight laughs.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup water
  • Red frosting (legs)
  • Chocolate (chimney)

Instructions

  1. Preheat 350°F.
  2. Mix spice batter.
  3. Bake 20-25.
  4. Cool.
  5. Frost brick.
  6. Add legs.

How to Serve It

Leg kick.

Soot dust.

Roof trays.

Night treats.

Santa boots.

With milk.

25. Angel Cupcakes

Angel cupcakes wing white for purity. The coconut lightens. Halos shine gold. They bless tables. Peaceful shares.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup coconut milk
  • White frosting
  • Coconut flakes
  • Gold sprinkles

Instructions

  1. Preheat 350°F.
  2. Batter with coconut.
  3. Bake 20-25.
  4. Cool.
  5. Frost wings.
  6. Add halo.

How to Serve It

Flake clouds.

Gold halos.

High stands.

Light bites.

Wing span.

Blessing cards.

26. Poinsettia Cupcakes

Poinsettia cupcakes bloom red petals for beauty. The berry flavor tangs. Centers from beads. They flower arrangements. Seasonal blooms.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp berry extract
  • 1/2 cup milk
  • Red frosting
  • Green leaves
  • Yellow beads

Instructions

  1. Preheat 350°F.
  2. Mix batter.
  3. Bake 20-25.
  4. Cool.
  5. Pipe petals.
  6. Add center.

How to Serve It

Petal layers.

Green bases.

Flower pots.

Fresh sides.

Bead shine.

Table centers.

Now that you’ve seen these fun Christmas cupcake ideas, grab your apron and start baking one or two. Share photos of your versions online or with loved ones to spread the holiday magic. Happy baking and enjoy the season!

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