Delicious vegan vanilla cupcakes topped with a buttercream Christmas tree swirl, decorated with honeycomb pieces and sprinkles.
Looking for something fun to bake in the run up to Christmas? Or something to serve up to your family or friends over the festive period?
Then you can't go wrong with these cute Christmas tree cupcakes!
Baking these delicious cupcakes is bound to get you feeling festive, so put on some Christmas music and get baking!
You can even decorate your trees, I used honeycomb pieces as the star and sprinkles to resemble baubles. So get creative and see what you can find to decorate your buttercream tree.
When I made these, I baked a vanilla cupcake, however if you're more of a chocolate cupcake fan, then just replace 25g of flour with cocoa powder to give these delicious cupcakes a chocolatey kick.
Check out the video below to see how I piped on the buttercream like a Christmas tree.
Things You'll Need To Bake Vegan Christmas Tree Cupcakes
A 12 cup muffin tin.
Stand mixer with the paddle attachment and ballon attachment or electric whisk
Wire cooling rack
Cupcake Cases
Piping Bag and Star Nozzle.
Baking Tips
Once you've added the milk, mix very slowly to avoid it splashing everywhere.
The milk and lemon juice mixture will curdle, it's supposed to do this.
Ensure your plant butter is room temperature before making your buttercream.
Make sure your cupcakes are completely cooled before decorating.
Recipe
Prep Time | Bake Time | Serves |
40 minutes | 30-35 minutes | 12 cupcakes |
​ | 170°C fan | ​ |
Ingredients
For the cupcakes 150ml plant milk (I use soy) 1 tbsp lemon juice 100g vegan spread 100g caster sugar 175g self raising flour (sifted) 1tsp bicarbonate of soda 1tsp vanilla extract
For the buttercream 200g vegan block butter (room temperature) 500g icing sugar (sifted) 1 tsp plant milk
Green Food colouring or gel
To decorate
Honeycomb pieces
Christmas Sprinkles
Method
Preheat the oven and place your cupcake cases in the muffin tin.
In a jug, combine the plant milk, lemon juice and vanilla. Leave for 10 minutes to curdle.
Using your stand mixer with the paddle attachment, beat together the vegan spread and caster sugar until creamy.
Add in the flour, bicarb, and curdled milk mixture and mix until well combined.
Evenly split the batter between the 12 cupcake cases and bake for 30 minutes, on the middle shelf in the oven, until the cupcakes have risen and a skewer comes out clean.
Remove from the oven and leave to stand for 5 minutes before moving onto a wire cooling rack and allow to cool completely before icing.
Using your ballon whisk attachment, whisk up the block butter until creamy and until it has lightened in colour.
Whisk in half of the icing sugar, until well combined, then add the remaining icing sugar and plant milk, mix until light, creamy and smooth.
Add the green food colouring until you reach your desired shade and mix well.
Place your nozzle in your piping bag and spoon the buttercream into the piping bag. You may only want to put half of the buttercream in to start with.
Pipe your buttercream on top of the cupcakes in a swirl. (see video above)
Enjoy.
