If you’re looking to add a little extra sparkle to your holiday baking this year, this Christmas Ornament Cupcakes Recipe is absolutely going to steal the show. I first stumbled across this idea when I wanted a festive treat that not only tasted incredible but looked like the fun decorations hanging on my tree. These cupcakes are rich, chocolatey, and topped with frosting that you can dye in all sorts of bright, merry colors—just like real Christmas ornaments. Stick with me, and I’ll walk you through everything to make sure your cupcakes come out looking professional and tasting even better!
Why You’ll Love This Recipe
- Festive and Fun: These cupcakes are decorated to look exactly like Christmas ornaments, making them a delightful holiday centerpiece.
- Balanced Sweetness: Using Truvia® sweeteners keeps them sweet without that overwhelming sugar crash.
- Moist and Rich: The combination of cocoa, sour cream, and butter makes these cupcakes melt in your mouth.
- Beginner-Friendly: I’ve broken down each step so even if you’re new to baking, you’ll have success decorating these beauties.
Ingredients You’ll Need
The magic of this Christmas Ornament Cupcakes Recipe really starts with the ingredients—each one adds something special. For example, sour cream keeps the cakes super moist, and using a blend of baking powder and baking soda gives them just the right rise without any fuss. You’ll want to get your colors ready too for decorating, which is half the fun!
- All-purpose flour: This forms the base and keeps the cupcakes tender but sturdy enough to hold the frosting.
- Unsweetened cocoa: For that deep chocolate flavor—don’t skip this unless you want vanilla cupcakes instead!
- Salt: Enhances the chocolate flavor and balances sweetness.
- Baking powder and baking soda: Both work together to give the cupcakes a perfect rise and fluffy texture.
- Truvia® Sweet Complete™ All-Purpose Sweetener: A low-calorie sweetener that keeps the cupcakes tasty but a bit lighter on sugar.
- Unsalted butter: Adds richness and moisture—make sure it’s room temperature for easy mixing.
- Large eggs: Provide structure and help bind the ingredients.
- Sour cream: Keeps the cupcakes moist and tender—a secret weapon in baking.
- Milk: Needed to balance the batter and make it smooth.
- Vanilla extract: For that warm, inviting aroma and flavor boost.
- Truvia® Confectioners sweetener: Sweetens the frosting without crystallizing.
- Food coloring: Essential for giving the frosting that shiny, bright ornament effect.
Variations
I love encouraging baking creativity, so once you’ve nailed this classic Christmas Ornament Cupcakes Recipe, you might want to play around with colors and flavors. Adding peppermint extract or swapping some cocoa for spices can make this recipe your own. Don’t be afraid to experiment!
- Peppermint Twist: I added a teaspoon of peppermint extract to the frosting one year, and my family absolutely went crazy for that festive touch.
- Chocolate Mint: Mix cocoa into the frosting for a double chocolate, minty delight.
- Gluten-Free Version: Substitute with a gluten-free flour blend; I’ve done this before and the texture is nearly identical.
- Color Swirls: Instead of solid colors, try gentle swirls of two or three shades of frosting for a beautiful marble effect.
How to Make Christmas Ornament Cupcakes Recipe
Step 1: Prep Your Dry Ingredients
Start by sifting together the flour, unsweetened cocoa, salt, baking powder, and baking soda in a medium bowl. This step is crucial—it ensures your cupcakes come out light and airy without any clumps of cocoa or flour. Trust me, skipping this can cause uneven texture spots.
Step 2: Cream Butter and Sweetener
In a large bowl, beat the room temperature butter with the Truvia® Sweet Complete™ until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The fluffiness here traps air, which helps give those cupcakes a lovely rise.
Step 3: Add Eggs and Wet Ingredients
One at a time, beat in the eggs until fully incorporated, then mix in the sour cream, milk, and vanilla extract. The sour cream is a game-changer—it keeps the crumb tender and moist without weighing it down.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Overmixing here is a common mistake that leads to tough cupcakes, so gentle folding is best.
Step 5: Bake and Cool
Spoon the batter evenly into cupcake liners, filling each about two-thirds full to give them room to rise without overflowing. Bake at 350°F (175°C) for 20-22 minutes or until a toothpick inserted in the center comes out clean. Once done, let them cool completely before frosting.
Step 6: Make the Frosting and Get Creative
Beat the second batch of butter until smooth, then gradually add the Truvia® Confectioners sweetener, vanilla extract, and salt. Once you have a creamy frosting, divide it into small bowls and tint with your favorite food colors. That’s when the fun really begins—piping the frosting onto each cupcake to resemble a shiny ornament. You can add edible glitter, sugar pearls, or even a little silver piping gel for the ornament hooks. I discovered this trick last year, and it really sells the look!
Pro Tips for Making Christmas Ornament Cupcakes Recipe
- Sift Your Powders: This step makes a world of difference for smooth batter and silky frosting.
- Room Temperature Ingredients: Butter, eggs, and sour cream at room temp blend more smoothly and evenly.
- Don’t Overmix the Batter: Overworking gluten can lead to dense cupcakes—mix gently for fluffiness.
- Use Gel Food Coloring: It gives vibrant colors without thinning your frosting.
How to Serve Christmas Ornament Cupcakes Recipe
Garnishes
I love adding a sprinkle of edible glitter or tiny silver dragées on top to amp up that festive sparkle—makes them look like they just came down from the tree! Sometimes I even pipe a tiny “hook” on top with silver or gold gel to mimic the ornament hanger, which always gets a few double takes.
Side Dishes
These cupcakes are rich enough to stand on their own, but if you’re serving them at a party, I like to pair them with a light eggnog punch or a cup of spiced hot chocolate. The creamy drinks balance the chocolate and sweetness perfectly.
Creative Ways to Present
One year, I arranged the cupcakes on a tiered stand draped in twinkling fairy lights and laid some pine branches around for an instant festive vibe. You could also place them in a clear box with red and green ribbons for a sweet gift idea that anyone would be thrilled to receive.
Make Ahead and Storage
Storing Leftovers
I keep leftover cupcakes in an airtight container at room temperature for up to 3 days, which keeps the frosting fresh and the cake moist. If your kitchen is warm, refrigerating is a safe bet, just let them come back to room temp before serving for best flavor.
Freezing
Freezing works well too! I like to freeze the cupcakes (without frosting) in a single layer on a baking sheet, then transfer them to a freezer bag. When you’re ready, thaw overnight in the fridge and frost fresh for best results.
Reheating
If your leftover cupcakes feel a little dry, a quick 10-second zap in the microwave freshens them up nicely—just avoid heating the frosting too much or it might melt. A gentle warming restores that home-baked warmth that makes these cupcakes so inviting.
FAQs
-
Can I use regular sugar instead of Truvia® sweeteners in this recipe?
Yes, you can swap in regular granulated sugar for Truvia® sweeteners in a 1:1 ratio. Just keep in mind that this will increase the sugar content, and you might want to watch your baking times closely since sugar affects moisture and browning.
-
How do I avoid my frosting colors from bleeding into each other?
Use gel or paste food coloring instead of liquid to keep vivid colors without loosening the frosting. Also, apply frosting with a clean, dry piping tip for each color or clean in between to keep colors crisp and defined.
-
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes up to 2 days ahead and store at room temperature. Frost them the day you plan to serve for freshest appearance and flavor.
-
What’s the best way to pipe the ornament design?
I recommend using a round piping tip for a smooth dome shape and then adding small details like hooks or lines with a tiny decorating tip or a toothpick. Practice on parchment paper first to get a feel for the pressure and speed.
Final Thoughts
This Christmas Ornament Cupcakes Recipe has become a holiday tradition in my house—every year my family looks forward to seeing how colorful and festive I can make them. What I love most is how approachable the recipe is, even with cute decorating involved, so you don’t have to be a pro to wow your guests. So go ahead, gather your ingredients, put on some holiday tunes, and make these cupcakes that are almost too pretty to eat—almost! I promise, once you try this recipe, you’ll want to bake them for every holiday gathering.
Print
Christmas Ornament Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Ornament Cupcakes are moist, chocolatey delights decorated to resemble festive holiday ornaments. Perfect for adding a cheerful touch to your holiday dessert table, these cupcakes combine rich cocoa flavors with a smooth, sweet buttercream frosting that can be tinted with colorful food coloring to mimic classic Christmas decorations.
Ingredients
Cupcake Ingredients
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 cup Truvia® Sweet Complete™ All-Purpose Sweetener
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 1 tsp vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups Truvia® Confectioners sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
- Food coloring (assorted colors for decorating)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the desired temperature while preparing the batter.
- Mix dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda to ensure even distribution and avoid lumps.
- Cream butter and sweetener: In a separate large bowl, beat the 1/2 cup room temperature unsalted butter with 1 1/4 cup Truvia® Sweet Complete™ All-Purpose Sweetener until light and fluffy, incorporating air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly after each addition.
- Combine wet ingredients: Alternately add the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix in sour cream and continue until batter is smooth.
- Fill cupcake tins: Line a muffin tin with cupcake liners and fill each about two-thirds full with batter to allow room for rising.
- Bake cupcakes: Place the tin in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat 1 cup of room temperature unsalted butter until creamy. Gradually add 2 cups Truvia® Confectioners sweetener, 1 tsp vanilla extract, and 1/4 tsp salt, mixing until smooth and fluffy.
- Color the frosting: Divide frosting into portions and mix each with desired food coloring to create various colors for Christmas ornament designs.
- Decorate cupcakes: Use piping bags or spatulas to frost the cooled cupcakes, decorating them to resemble Christmas ornaments using the colored buttercream.
Notes
- Use high-quality unsweetened cocoa powder for the richest chocolate flavor.
- Room temperature ingredients help create a smooth batter and frosting.
- Be sure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- Get creative with food coloring to make vibrant and festive designs.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 90 mg
