Light up your holiday dessert table with this fun and festive Christmas Light Cupcakes Recipe! These adorable cupcakes are topped with creamy buttercream frosting and decorated with candy “Christmas lights” that kids and adults will love. They’re perfect for Christmas parties, holiday bake sales, or a joyful baking day with the family. With a rich chocolate base and creative decorations, these cupcakes are just as delicious as they are eye-catching.
Why You’ll Love These Christmas Light Cupcakes
- Fun and easy to decorate, great for all skill levels
- Festive and colorful—a showstopping addition to your holiday spread
- Soft and moist cupcakes made from scratch or box mix
- Kid-friendly and party-perfect
- Can be made ahead of time and customized with different flavors
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup hot water or hot coffee (enhances chocolate flavor)
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 1 ½ tsp vanilla extract
- Pinch of salt
For Decorating:
- Black licorice laces or black icing gel (for the “wires”)
- Mini colorful M&M’s or Christmas light candy decorations
- Optional: Sprinkles, edible glitter, or silver dragees
Instructions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- Mix in the sour cream, then slowly add the dry ingredients.
- Stir in hot water or coffee until the batter is smooth (it will be thin).
- Pour into cupcake liners, filling each 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool completely before decorating.
Step 2: Prepare the Buttercream Frosting
- In a large mixing bowl, beat the butter on high speed until light and fluffy (about 2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated.
- Add vanilla, salt, and 2 tablespoons of cream. Beat on high until fluffy. Add more cream if needed for piping consistency.
Step 3: Frost and Decorate
- Pipe or spread the frosting on each cooled cupcake in a swirl or flat layer.
- Lay black licorice laces (or pipe black gel) in a wavy line across each cupcake top to resemble light strands.
- Stick colorful mini M&M’s or candy “bulbs” along the line to create the lights.
- Add extra sparkle with edible glitter or sprinkles if desired.
Tips for Success
- Use gel food coloring to tint frosting if you’d like to use colored buttercream as a base.
- Don’t overfill the cupcake liners—2/3 full is ideal for a nice dome.
- Let cupcakes cool fully before frosting to avoid melting the buttercream.
- Decorate just before serving for the freshest look, especially if using licorice or soft candies.
Storage and Make-Ahead
- Storage: Store cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 4–5 days.
- Make-ahead: Cupcakes can be baked a day in advance and frosted the next day. Store undecorated cupcakes wrapped tightly.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 1 cup flour, ½ cup cocoa
- 1 cup sugar, ½ cup oil, 2 eggs
- ½ cup sour cream, ½ cup hot water
- 1 cup butter, 3–4 cups powdered sugar
- M&M’s, black licorice or gel
Instructions:
- Mix dry and wet ingredients separately, combine, and bake at 350°F for 18–22 minutes.
- Beat butter, sugar, vanilla, and cream for frosting.
- Frost cupcakes. Add black licorice “wires” and M&M’s as lights. Decorate and serve!
