I’ve attached a video for every recipe below from my favorite home cooks.
Christmas is coming, and what better way to celebrate than with festive cupcakes? These sweet treats are perfect for holiday parties, family gatherings, or just as a special dessert. From classic flavors like peppermint and gingerbread to fun designs like reindeer and snowmen, Christmas cupcakes offer endless possibilities for creativity and deliciousness.
Whether you’re a baking pro or just starting out, there’s a Christmas cupcake recipe for everyone. You can try red velvet cupcakes with a minty twist, hot chocolate cupcakes topped with marshmallows, or even mini pavlovas shaped like cupcakes. The best part? Many of these recipes are easy to make and can be decorated with simple tools and ingredients you probably already have in your kitchen.
Dr Pepper Cupcakes
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup Dr Pepper soda
- 1/2 cup buttermilk
Instructions:
Preheat your oven to 325°F (165°C). Line cupcake pans with paper liners.
Mix flour, cocoa powder, baking soda, and salt in a bowl.
Beat butter and sugars until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients, Dr Pepper, and buttermilk to the butter mixture.
Fill cupcake liners 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool cupcakes completely before frosting.
Marble Cupcakes
You’ll need:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons cocoa powder
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix flour, baking powder, and salt in a bowl. Set aside.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Slowly mix in dry ingredients and milk, alternating between the two.
Take out 1 cup of batter and mix with cocoa powder.
Fill liners with vanilla batter, then add a spoonful of chocolate batter. Swirl with a toothpick.
Bake for 18-20 minutes. Let cool before frosting.
Chocolate Creme Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp vinegar
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the dry ingredients in a bowl: flour, cocoa powder, sugar, baking soda, and salt.
In another bowl, combine water, oil, vinegar, and vanilla. Add to the dry mixture and stir until just combined.
Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely.
For the filling, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Cut a small hole in the center of each cupcake. Fill with whipped cream.
Top cupcakes with extra whipped cream if desired. Enjoy your chocolatey treats!
Italian Cream Cupcakes
Ingredients:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sour cream
- 1/2 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners.
Mix cake mix, flour, sugar, salt, and baking powder in a large bowl.
Add sour cream, water, eggs, oil, and vanilla. Beat until well combined.
Fold in coconut and pecans.
Fill cupcake liners about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
Basic Chocolate Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup water
- 1 tbsp vinegar
- 1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the dry ingredients in a bowl: flour, cocoa powder, sugar, baking soda, and salt.
In another bowl, combine the wet ingredients: oil, water, vinegar, and vanilla.
Pour the wet mixture into the dry ingredients. Stir until just combined.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Once completely cool, frost with your favorite icing and enjoy!
Polar Bear Cupcakes
Ingredients:
- 12 vanilla cupcakes
- 1 can vanilla frosting
- 24 white chocolate melting disks
- 12 blue M&M’s
- 1 cup shredded coconut
- 24 candy eyeballs
- 12 peppermint patties
- 48 chocolate-covered raisins
Instructions:
Frost your cupcakes with vanilla frosting using an offset spatula.
Press a peppermint patty off-center on each cupcake.
Place 4 chocolate-covered raisins above the patty to make toes.
Add two candy eyeballs and a blue M&M for the nose.
Sprinkle shredded coconut around the bear face for fur.
Melt white chocolate disks and pipe on small ears.
Chill cupcakes for 10 minutes to set decorations.
Your polar bear cupcakes are ready to serve! Kids and adults alike will love these cute treats.
Peppermint Red Velvet Cupcakes
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
Mix dry ingredients in a bowl: flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and peppermint extract.
Combine wet and dry ingredients. Mix until smooth.
Fill cupcake liners 2/3 full. Bake for 18-20 minutes.
For frosting, beat cream cheese and butter until fluffy. Add sugar and peppermint extract.
Once cupcakes are cool, frost and enjoy your festive treats!
Gingerbread Santa Hat Cupcakes
You’ll need:
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup milk
- Red and white frosting
- Mini marshmallows
Instructions:
Mix dry ingredients in a bowl.
Beat butter and sugar until fluffy. Add egg and molasses.
Alternate adding dry mix and milk to wet ingredients.
Fill cupcake liners 2/3 full. Bake at 350°F for 18-20 minutes.
Let cupcakes cool completely.
Pipe red frosting in a swirl on each cupcake.
Add a mini marshmallow on top.
Pipe a small white frosting circle at the base of each cupcake.
Your gingerbread Santa hat cupcakes are ready to enjoy!
Snickerdoodle Cupcakes
Ingredients:
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 egg
- 1/4 cup sour cream
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp cinnamon-sugar mixture
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, whisk melted butter, sugar, egg, sour cream, milk, and vanilla.
Combine wet and dry ingredients. Don’t overmix!
Fill cupcake liners 2/3 full with batter.
Sprinkle cinnamon-sugar on top. Swirl gently with a toothpick.
Bake for 20-22 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Peppermint Mocha Cupcakes
Ingredients:
- 1 box chocolate cake mix
- 1/2 cup strong brewed coffee, cooled
- 1/3 cup vegetable oil
- 3 eggs
- 1 tsp peppermint extract
- 1/2 cup cocoa powder
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 2-3 tbsp milk
- Crushed candy canes for topping
Instructions:
Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Mix the cake mix, coffee, oil, eggs, and peppermint extract in a large bowl until smooth.
Fill the cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely.
For the frosting, beat together cocoa powder, powdered sugar, butter, and milk until creamy.
Pipe the frosting onto cooled cupcakes and sprinkle with crushed candy canes.
Enjoy your festive peppermint mocha cupcakes!
White Chocolate Cranberry Cupcakes
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh cranberries, chopped
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix flour, sugar, baking powder, and salt in a bowl.
Beat in butter until mixture looks like damp sand.
Add eggs one at a time, mixing well after each.
Stir in buttermilk and vanilla extract until batter is smooth.
Fold in white chocolate chips and chopped cranberries.
Fill cupcake liners 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Grinch Cupcakes
You’ll need:
- 1 box green cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- Green food coloring
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- Red heart candies
Mix the cake batter following the box instructions. Add extra green food coloring for a brighter Grinch-like color.
Line a muffin tin with cupcake liners. Fill each about 2/3 full with batter.
Bake at 350°F for 18-20 minutes. Let cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla. Mix until smooth.
Tint the frosting green. Pipe onto cooled cupcakes in a swirl.
Top each cupcake with a red heart candy to represent the Grinch’s growing heart.
Your Grinch cupcakes are ready to spread some sweet Christmas cheer!
Christmas Tree Cupcakes
Ingredients:
- 1 box chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups vanilla frosting
- Green food coloring
- Yellow food coloring
- Sprinkles for decorating
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix the cake mix, eggs, oil, and water in a bowl until smooth.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes.
Let the cupcakes cool completely on a wire rack.
Divide the frosting into two bowls. Add green food coloring to one bowl and yellow to the other.
Put the green frosting in a piping bag with a star tip.
Pipe the green frosting onto each cupcake in a swirl to create a tree shape.
Use the yellow frosting to add a small star on top of each tree.
Decorate your trees with colorful sprinkles as ornaments.
Enjoy your festive Christmas tree cupcakes!
Snowman Cupcakes
Ingredients:
- White cupcakes (homemade or store-bought)
- White frosting
- Large marshmallows
- Orange sprinkles or candy
- Black gel icing
- Pretzel sticks
- Colorful chocolate candies
Instructions:
Frost your cupcakes with white frosting.
Place a large marshmallow in the center of each cupcake.
Use black gel icing to make two small dots for eyes on the marshmallow.
Add an orange sprinkle or small piece of candy for the nose.
Stick two pretzel sticks into the sides of the marshmallow for arms.
Place 2-3 colorful chocolate candies on the frosting below the marshmallow for buttons.
For extra fun, roll the frosted cupcake in white sprinkles before adding the marshmallow.
Your snowman cupcakes are ready to enjoy! These cute treats are perfect for holiday parties or a fun winter activity with kids.
Red Velvet Cupcakes
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix the dry ingredients in a bowl: flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Combine wet and dry ingredients. Mix until smooth.
Fill cupcake liners about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before frosting with cream cheese icing.
Enjoy your festive red velvet cupcakes!
Chocolate-Pecan Cupcakes
You’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Mix the dry ingredients in a large bowl: flour, sugar, cocoa powder, baking powder, and salt.
In another bowl, whisk together oil, eggs, milk, and vanilla.
Pour the wet ingredients into the dry ones. Stir until just combined.
Fold in the chopped pecans.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Enjoy your yummy chocolate-pecan cupcakes!
Pumpkin Spice Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
Mix flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
In another bowl, whisk oil, brown sugar, eggs, pumpkin puree, and vanilla.
Combine wet and dry ingredients. Mix until smooth.
Fill cupcake liners 2/3 full. Bake for 18-20 minutes.
Let cupcakes cool completely on a wire rack.
For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Mix until smooth.
Pipe or spread frosting on cooled cupcakes. Enjoy your pumpkin spice treats!
Mr. Claus Pull-Apart Cupcakes
Ingredients:
- 24 vanilla cupcakes
- 4 cups white buttercream frosting
- Red food coloring
- Black gel icing
- Mini marshmallows
- Shredded coconut
Instructions:
Arrange cupcakes in a triangle shape on a large platter to form Santa’s face and hat.
Tint 3 cups of frosting red. Spread over cupcakes for the hat.
Use white frosting for the face and beard areas.
Sprinkle coconut on the beard and hat trim.
Add mini marshmallows for the hat pom-pom and trim.
Pipe black gel icing for the eyes and mouth.
Enjoy your festive Santa cupcake creation!
Christmas Light Cupcakes
Ingredients:
- 1 box white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- Green food coloring
- 1 container vanilla frosting
- M&Ms in various colors
Instructions:
Preheat your oven to 350°F. Line a cupcake pan with paper liners.
Mix the cake mix, eggs, oil, water, and vanilla in a bowl. Add green food coloring until you get a nice Christmas tree shade.
Fill the cupcake liners 2/3 full with batter. Bake for 18-22 minutes.
Let the cupcakes cool completely.
Frost each cupcake with vanilla frosting.
Arrange M&Ms on top of the frosting in a zigzag pattern to look like Christmas lights.
Enjoy your festive Christmas Light Cupcakes!
Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 12 chocolate covered pretzels
- 1 package chocolate cake mix
- Water, oil, and eggs (as called for on cake mix)
Instructions:
Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
Mix cream cheese and peanut butter in a food processor until smooth.
Add sugar, egg, and vanilla. Blend until combined.
Place a chocolate covered pretzel in each cupcake liner.
Prepare cake mix according to package directions.
Fill each liner 2/3 full with cake batter.
Top each cupcake with a spoonful of cheesecake mixture.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before serving.
Coconut Cream Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix flour, baking powder, and salt in a bowl. Set aside.
Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
Alternate adding the dry ingredients and coconut milk to the butter mixture. Fold in shredded coconut.
Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes until a toothpick comes out clean.
Let cupcakes cool completely before frosting with coconut cream and topping with more shredded coconut.
Hot Chocolate Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot chocolate, prepared
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 1 cup whipped cream
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix flour, sugar, cocoa powder, baking soda, and salt in a bowl.
Add hot chocolate, oil, vinegar, and vanilla. Stir until smooth.
Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes.
Cool cupcakes completely.
Cut a small hole in the center of each cupcake. Fill with marshmallow fluff.
Top with whipped cream and sprinkle with cocoa powder.
Enjoy your delicious hot chocolate cupcakes!
Cheesecake Stuffed Cupcakes
Ingredients:
- 1 box chocolate cake mix
- 1 package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions:
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
Mix cake batter according to box instructions.
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Fill each liner 1/3 full with cake batter.
Add a spoonful of cheesecake mixture to each cup.
Top with more cake batter until 2/3 full.
Sprinkle chocolate chips on top.
Bake for 18-20 minutes until a toothpick comes out clean.
Cool completely before serving.
Elf & Santa Cupcakes
Ingredients:
- 1 box vanilla cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can white frosting
- 1 can red frosting
- Mini marshmallows
- Green food coloring
Instructions:
Preheat your oven to 350°F. Line a cupcake pan with paper liners.
Mix the cake mix, eggs, oil, and water in a bowl. Pour the batter into the liners.
Bake for 18-20 minutes. Let the cupcakes cool completely.
For Santa cupcakes, frost 2/3 of each cupcake with white frosting. Use red for the top third.
Add a mini marshmallow as a pompom on the red part.
For Elf cupcakes, tint the white frosting green. Frost the entire cupcake.
Use red frosting to make a belt across the middle. Add a yellow candy for the buckle.
Enjoy your festive treats!
Sugar Plum Fairy Cupcakes
Ingredients:
- 1 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Whisk together flour, baking powder, salt, nutmeg, and cinnamon in a bowl.
In another bowl, mix milk and vanilla extract.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Alternately add dry ingredients and milk mixture to the butter mixture, starting and ending with dry ingredients.
Fill cupcake liners about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frost with purple buttercream and decorate as desired.