Christmas Tree Cupcake Cake (Pull-Apart Design) – Christmas Tree Cupcakes with Frosting

This cheerful Christmas Tree Cupcake Cake is exactly what it sounds like: a tree made of cupcakes, shaped and decorated like a showstopper, yet simple to assemble. You’ll bake a batch of soft vanilla cupcakes, whip up a smooth buttercream tinted green, and arrange the pieces into a festive pull apart cupcake cake.

You’re here because you want your Christmas dessert table to stand out without spending hours on piping bags or complicated sculpting. This cake brings you a centerpiece and a treat in one. I’ve made it with kids at my table, for neighbors, and at school parties. Every time, someone asks how long it took. And every time, I smile and think less than you’d guess.

You’ll also learn how to balance moisture, how the sour cream makes all the difference in the batter, and why this is more than just a cute shape. It’s a reliably soft, flavorful vanilla base paired with a creamy, stable frosting that holds up under sprinkles and swirls.

What You’ll Learn From This Recipe

This article will guide you through:

• Baking moist vanilla cupcakes that aren’t too airy
• Making green buttercream that pipes cleanly without melting
• Arranging and decorating your Christmas Tree Cupcake Cake with confidence

You’ll also get tips for serving and storing that I use every year.

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Why Sour Cream and Milk Together Matter for the Cupcakes

Sour cream adds a tender, slightly tangy structure that keeps the crumb moist even a day later. I’ve tested this recipe with just milk, and the cupcakes dry out too quickly. Milk alone helps loosen the batter and creates a nice lift in the oven, but the sour cream fills in the texture.

The balance of the two gives you a cupcake that doesn’t crumble when you bite in. You get structure and softness, which is exactly what you need if you plan to frost and transport them. I wouldn’t swap one for the other.

These are the same cupcakes I use for my Gingerbread Cupcakes, just without the spice. They hold frosting well and stay fresh overnight.

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How Butter Temperature Impacts the Texture

Room temperature butter is a quiet detail that changes everything. Cold butter doesn’t cream well with sugar. Melted butter makes the cupcakes dense. Softened butter, when beaten for a few minutes, traps air. That air expands in the oven and gives you lift.

I usually leave my butter out for an hour before I start, especially in colder months. If I forget, I cut it into cubes and let it sit near the oven while it preheats. That short wait makes a big difference.

Same goes for the frosting. The base of the Candy Cane Cupcakes uses this same method, and it always pipes clean and firm.

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How to Arrange the Tree Without a Template

There’s a natural rhythm to arranging this pull apart cupcake cake. I start with one cupcake at the top, then build rows: two, three, four, five. That gets you a neat triangle. I add two cupcakes at the bottom for the “trunk.”

I lay out the cupcakes on a tray before I start frosting. That way, I can shift them if the spacing feels off. Once you pipe the frosting, it’s harder to nudge them around.

This layout works well with 18 cupcakes, but you can easily scale it up to 24 for a larger crowd. I’ve even added two “presents” at the base with red frosting for fun.

If you’re in the mood for more cupcake centerpiece ideas, take a peek at my Christmas Wreath Cupcakes too. That one’s more circular but just as simple.

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Green Buttercream That Doesn’t Streak or Melt

Buttercream behaves differently depending on your ingredients. I use unsalted butter, sifted powdered sugar, and a few drops of gel coloring, not liquid.

Gel food coloring gives you bright green without watering down the texture. If you use liquid dye, your buttercream will thin out, and the piping won’t hold.

Beat the butter first until smooth, then add the sugar gradually. If the frosting looks too thick, add a tablespoon of heavy cream. I’ve used milk in the past, but heavy cream gives better stability. Especially when the cupcakes sit out for a few hours at a holiday party.

This same frosting base also works beautifully for the Reindeer Cupcakes. Swap green for brown and it’s ready to go.

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Serving Tips That Keep the Tree Intact

Serve the tree directly from the tray you arranged it on. If you’re traveling, choose a large board or baking sheet with a small lip. Once it’s decorated, you don’t want to shift it.

Use a large offset spatula if you need to move a cupcake. Don’t grab from the sides—just lift gently from the bottom. And always wait until the frosting sets before covering with plastic wrap.

I’ve stored these overnight at room temperature with no loss in texture. Just cover them loosely to avoid smudging the frosting. If your kitchen runs warm, use a tall cake carrier to store in the fridge and take them out 30 minutes before serving.

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Comparing Cream vs Milk in Buttercream

I’ve used both cream and milk in this frosting, and each has a place. If you want softer swirls that spread with a spoon, milk works fine. If you plan to use a piping bag and create defined ruffles, cream holds shape better.

In my notes, cream gives a more stable structure. It’s what I use for all decorated cupcakes. For example, the swirls on these Candy Cane Cupcakes kept their texture for hours on the dessert table.

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A Festive Treat That Doubles as Decor

This Christmas Tree Cupcake Cake isn’t just another Christmas cupcake recipe. It’s your edible centerpiece. It draws people in, both kids and adults. I’ve seen guests hesitate to take the first one because they don’t want to mess up the tree. That’s how pretty it looks.

Yet it’s still made from scratch. No mix, no shortcuts. You get control over the flavor and the feel. And you get a dessert that actually tastes as good as it looks.

If you’ve been scrolling through Christmas Tree Cake Ideas and feeling overwhelmed, let this one bring you back to simple joy. Bake, frost, arrange. That’s it.

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Save This for Your Board and Share Your Twist

If you’re collecting Christmas Tree Cupcakes With Frosting ideas on Pinterest, go ahead and save this post now. It belongs on your holiday board.

And if you give it a try, come back and let me know. Did you use different candies for the ornaments? Did you double the recipe for a bigger tree? Drop your story in the comments. I always read them.

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