If you’re on the hunt for a festive treat that’ll wow your friends and family this holiday season, I absolutely love sharing this Christmas Ornament Cupcakes Recipe with you. These cupcakes aren’t just adorable—they pack a rich chocolatey punch and are decorated to look like charming Christmas ornaments, perfect for spreading that merry spirit in your kitchen. Stick around because this recipe is fan-freaking-tastic and easier to whip up than you might think!
Why You’ll Love This Recipe
- Festive and Fun: Your cupcakes will look like real Christmas ornaments, adding joyful charm to any holiday table.
- Balanced Sweetness: I use Truvia sweeteners for a guilt-free sweetness that doesn’t overpower the rich chocolate flavor.
- Moist & Fluffy: Every bite is soft and moist, thanks to the sour cream and milk in the batter.
- Great for Beginners: Clear steps and tips make this Christmas Ornament Cupcakes Recipe easy to nail, even if it’s your first time decorating cupcakes like this.
Ingredients You’ll Need
Each ingredient in this Christmas Ornament Cupcakes Recipe plays a big role—from the cocoa’s richness to the smooth buttercream that turns into your canvas for decoration. I recommend using room temperature butter for easier mixing, and if you’re looking for sugar alternatives, the Truvia works wonderfully without compromising taste.
- All-purpose flour: Provides the perfect structure for soft, tender cupcakes.
- Unsweetened cocoa: Choose a good-quality cocoa powder for that deep, chocolaty flavor.
- Salt: Enhances all the flavors—don’t skip it, even in sweet treats.
- Baking powder and baking soda: These leavening agents work together to give beautiful rise and fluffiness.
- Truvia® Sweet Complete™ All-Purpose Sweetener: A clever swap for regular sugar, cutting calories while sweetening perfectly.
- Unsalted butter (room temperature): Makes for a creamy batter and frosting, plus it lets you control the saltiness.
- Large eggs: Adds richness and moisture to the cupcakes.
- Sour cream: Keeps cupcakes moist with a mild tangy flavor that balances sweetness beautifully.
- Milk: Helps create a smooth batter texture.
- Vanilla extract: Brings warmth and rounds out the chocolate flavors.
- Truvia® Confectioners sweetener: Ideal for an ultra-smooth buttercream frosting.
- Food coloring: For decorating your cupcakes to look just like sparkling Christmas ornaments.
Variations
One of my favorite things about the Christmas Ornament Cupcakes Recipe is how easy it is to make your own. I often like to switch up the frosting colors or add edible glitter to amp up the festive vibe. Don’t hesitate to get creative here!
- Chocolate loving twist: I sometimes mix in mini chocolate chips into the batter for a surprise crunch that my family adores.
- Dairy-free option: Swap sour cream and butter for coconut yogurt and margarine to make this recipe dairy-free without losing moisture or flavor.
- Flavored frosting: Try peppermint or orange extract in your buttercream for a holiday-inspired twist that complements the chocolate base.
- Gluten-free tweak: Use a gluten-free flour blend instead of all-purpose flour; just check that your baking powder is gluten-free too!
How to Make Christmas Ornament Cupcakes Recipe
Step 1: Gather and Prep Your Ingredients
Before you dive in, make sure all your ingredients, especially butter, eggs, and sour cream, are at room temperature. This really helps the batter come together smoothly. Preheat your oven to 350°F (175°C), and line a cupcake tin with festive liners—this sets the tone from the start!
Step 2: Mix Your Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Sifting eliminates lumps and ensures everything is evenly distributed, which helps your cupcakes rise nicely and have a consistent crumb.
Step 3: Cream Butter and Sweetener
In a separate bowl, beat the room temperature butter with the Truvia® sweetener until light and fluffy—this usually takes around 3-4 minutes. I discovered this step adds a wonderful airy texture to your cupcakes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. The eggs help bind everything together while adding richness.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry mix and milk (plus sour cream) to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition—overmixing can toughen up the batter, so stop as soon as everything is just combined.
Step 6: Bake Your Cupcakes
Divide the batter evenly into your cupcake liners—about 2/3 full each—and bake for 20-22 minutes. I like to test doneness with a toothpick: if it comes out clean or with a few moist crumbs, they’re perfect. Let the cupcakes cool fully before decorating.
Step 7: Make the Buttercream Frosting
Beat the softened butter until creamy, then gradually add the Truvia® confectioners sweetener, vanilla, and salt until smooth. Divide the frosting and tint with food coloring to mimic the various ornament colors—you can make reds, greens, golds, or whatever fits your holiday palette.
Step 8: Decorate Like a Pro
Use a piping bag with a round or star tip to apply swirls of colored frosting. Add edible glitter or small candies to mimic ornament details and hooks. I discovered when I add a little shimmer dust on top, the cupcakes really sparkle under holiday lights!
Pro Tips for Making Christmas Ornament Cupcakes Recipe
- Room Temperature Ingredients: I learned the hard way that cold butter leads to lumpy batter—let everything sit out at least 30 minutes before mixing.
- Avoid Overmixing: Overworking the batter can make your cupcakes dense, so fold gently after adding dry ingredients.
- Use a Toothpick for Doneness: This simple test ensures your cupcakes won’t be dry or underbaked.
- Frost When Completely Cool: Warm cupcakes melt the frosting, so patience really pays off here.
How to Serve Christmas Ornament Cupcakes Recipe
Garnishes
I love topping these cupcakes with a gentle dusting of edible glitter or tiny silver dragees to mimic the glimmer of real Christmas ornaments—makes them feel extra special and festive. Red and green sanding sugar adds a playful crunch that every guest appreciates.
Side Dishes
Pair these cupcakes with a hot cup of spiced cider or peppermint tea for a cozy holiday vibe. They also go wonderfully with light fruit salads or a cheese platter to balance the chocolate richness.
Creative Ways to Present
For parties, I arrange these cupcakes on a tiered stand decorated with pine branches and fairy lights. You can even tie a tiny bow of ribbon around each cupcake liner to elevate the ornament look—trust me, it’s a showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes keep best in an airtight container at room temperature for up to 3 days. I like to keep them out of the fridge if possible, since it can dry out the cake and harden the frosting.
Freezing
I’ve had great success freezing unfrosted cupcakes wrapped individually in plastic wrap and then stored in a freezer bag for up to 2 months. When you’re ready, thaw them overnight in the fridge and then frost as usual.
Reheating
If you want a fresh-baked feel, you can warm a cupcake for about 10 seconds in the microwave before frosting. Just don’t heat it too long or the cupcake and frosting textures can change.
FAQs
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Can I use regular sugar instead of Truvia sweeteners?
Absolutely! You can substitute the Truvia® sweeteners with equal amounts of granulated sugar for the batter and powdered sugar for the frosting. Just keep in mind the nutritional info may change, and it may be a little sweeter depending on your sugar choice.
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How do I keep the frosting from melting?
Frosting melts if your cupcakes aren’t fully cooled or the room is too warm. Always let cupcakes cool completely before icing, and try to frost in a cool environment. You can chill finished cupcakes briefly in the fridge, but serve them at room temperature for best taste.
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What’s the best way to color the frosting?
I recommend gel food coloring for vivid colors without changing the frosting’s consistency. Start with a tiny bit and add more to get the shade you want. You can mix colors to create custom ornament hues too!
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Can I make these cupcakes ahead for a party?
Yes! You can bake the cupcakes up to 2 days in advance and store them uniced. Then frost and decorate them the day of the event so they look fresh and stunning.
Final Thoughts
When I first tried this Christmas Ornament Cupcakes Recipe, I was thrilled by how simple it was to create something so festive and fun that everyone immediately wanted the recipe. Honestly, it’s become my go-to holiday baking project because it brings together wonderful chocolate flavor with that playful holiday spirit. If you want to add a special touch to your celebrations this year, these cupcakes are the way to go—I promise your friends and family will be singing your praises!
Print
Christmas Ornament Cupcakes Recipe
- Prep Time: 30 min
- Cook Time: 22 min
- Total Time: 52 min
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
These festive Christmas Ornament Cupcakes are moist chocolate cupcakes sweetened with Truvia® and topped with buttercream frosting colored to resemble beautiful Christmas ornaments, making them perfect for holiday celebrations.
Ingredients
Cupcakes
- 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
- 1 cup unsalted butter, room temperature
- 2 cups Truvia® Confectioners sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
- Food coloring (various colors as desired)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda to ensure even distribution of leavening agents and to avoid lumps.
- Cream Butter and Sweetener: In another bowl, use an electric mixer to cream the unsalted butter and Truvia® Sweet Complete™ All-Purpose Sweetener until light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Sour Cream and Milk: Alternately add the dry ingredient mixture and the combination of sour cream and milk to the creamed mixture, starting and ending with the dry ingredients. Mix gently to combine without overmixing to maintain cupcake tenderness.
- Fill and Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- Prepare Buttercream Frosting: Using an electric mixer, beat the unsalted butter until creamy. Gradually add the Truvia® Confectioners sweetener, then add vanilla extract and salt. Continue to beat until the frosting is smooth and fluffy.
- Color and Decorate: Divide the frosting into separate bowls and add different food coloring to each to create vibrant colors resembling Christmas ornaments. Use piping bags or spatulas to decorate the cooled cupcakes as festive ornaments.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overmix the batter to keep cupcakes light and tender.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Get creative with your frosting colors and piping techniques to personalize your Christmas ornaments.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 90 mg
