Christmas Light Cupcakes
These festive Christmas Light Cupcakes are made with soft red velvet cake and creamy buttercream frosting, topped with colorful M and Ms for the lights. They look adorable on a holiday dessert table next to cookies, bars, and other treats. I love how simple this recipe is, using just 6 ingredients to bake 12 cupcakes in about 20 minutes, which makes it perfect for busy holiday baking days.
Christmas is right around the corner, so I will help you plan sweet treats that will impress your family and friends. Something I always do each year is set out a variety of eye catching desserts that both kids and adults can enjoy together while we spend time catching up on what happened during the year. Some of my favorites to share are these no-bake Christmas wreath cookies, some cute snowman truffles which my kids always help assemble, and my super popular Christmas Drunken Cherries which are always a favorite among adults.
Table of contents
This Christmas season, I encourage you to add these easy Christmas Light Cupcakes to your dessert table. I use a fluffy red velvet cake mix and make a simple vanilla buttercream frosting, then let my kids handle all the decorating. I prep everything in about 30 minutes and bake them for 20 minutes, which makes this one of the easiest kid friendly recipes I make during the holidays.
Why you will love this recipe
- Easy Christmas treat: I use red velvet cake mix and bake the cupcakes in 20 minutes, which helps me get dessert ready even on busy December days. I can prep the batter and line the pan quickly, then move on to frosting once they cool.
- Great for kids to help: My kids love placing the candy lights on top, and I do not worry about perfection. These cupcakes are meant to look playful, which makes them perfect for little hands.
- Soft cake and creamy frosting: The red velvet cupcakes bake up tender and I love how it pair so well with my smooth vanilla buttercream.
- Perfect for holiday sharing: I bake these for school parties, family gatherings, and dessert tables because they travel well and look cheerful. They are easy to portion and always stand out next to other Christmas goodies.
What you will need
Cupcakes:
- Cake mix: I use a red velvet cake mix from the store to save time on prepping.
- Mix ingredients: I follow the box directions using water, vegetable oil, and eggs.
For the buttercream:
- Butter and sugar: I use unsalted butter at room temperature with confectioners sugar to make a smooth buttercream.
- Flavor and balance: I add vanilla extract and a pinch of salt.
- Color: I use black food coloring gel to tint the frosting for the light wire look.
- Candy lights: I decorate the cupcakes with M and Ms or mini M and Ms.
How do you make
1. Preheat and mix: I preheat the oven to 350 degrees F and line the cupcake pan with liners, then beat the cake mix ingredients in a stand mixer on medium speed for about 3 minutes.
2. Fill: I fill each cupcake liner about halfway with batter.
3. Bake and frost: I bake the cupcakes for 18 to 22 minutes until a toothpick comes out clean, then beat the butter until smooth and pale, mix in the confectioners sugar one cup at a time, scrape the bowl, and finish by adding the vanilla and salt, beating briefly until the frosting is smooth.
4. Whip and decorate: I beat the frosting on high speed for about 5 minutes until it is light and smooth, then transfer it to a piping bag fitted with a large star tip. I pipe white frosting swirls on each cupcake, add a thin black line of frosting to look like a light strand, and press mini M and Ms into the line so they stand upright like Christmas lights.
Expert tip
Cool before frosting is key
My main advice is to give the cupcakes plenty of time to cool before decorating. I wait until they are completely cool so the buttercream stays thick and firm, which makes piping easier and keeps the candy lights in place. Do not skip this step because it makes the finished cupcakes look much cleaner and easier to decorate with the kids.
More tips to consider:
- I like to practice a few swirls with my piping tip on parchment paper before decorating the cupcakes. This helps me get comfortable before working on the real ones.
- When I use black icing, I wear plastic gloves so my hands do not get stained. It makes cleanup much easier.
- I make sure all my ingredients are at room temperature and that the oven is fully preheated before baking.
- Once the cupcakes go into the oven, I avoid opening the door for at least 15 minutes. Keeping the heat steady helps them rise properly.
- If I want to save time, I use prepared frosting instead of making buttercream from scratch. It still works well for decorating.
- For the light wire design, I often use a black icing pen or tube. It makes drawing the line quick and neat without extra tools.
Recipe variations and add-ins:
- Chocolate cake base: I use one box chocolate cake mix instead of red velvet for a deeper cocoa flavor. The candy lights stand out nicely on top.
- Cream cheese frosting: I frost the cupcakes with about 2 cups cream cheese frosting for a slightly tangy flavor. I love how it pairs well with the cake.
- Green tree look: I tint the buttercream with a few drops of green food coloring to resemble a Christmas tree. The candy lights still show clearly.
- Candy swap: I decorate with about 1/2 cup mini chocolate candies or jelly beans instead of M and Ms. This works well for changing colors like my kids enjoy.
- Mini cupcakes: I bake the batter in mini cupcake pans and fill each liner halfway. These are easy to serve at parties and school events.
Serving suggestions:
The other day, I served my cornflake crusted French toast for breakfast along with my eggnog waffles when the whole family was together. Once everyone was full, we moved into the kitchen to prep these cupcakes as a hands on activity, decorating them with my homemade royal icing while chatting and cleaning up together.
I plan to add these cute cupcakes to the Christmas dessert table along with my homemade eggnog and Rosette Cookies for a nice mix of flavors. I will certainly add my Yule Log Cake, which usually becomes the centerpiece once dessert time rolls around.
How to store leftovers:
- Store: I keep the Christmas cupcakes in an airtight container in the fridge, where they stay fresh for up to 4 days.
- Freeze: I prefer freezing the cupcakes before frosting, but if they are already decorated, I place the muffin tin in the freezer for 1 to 2 hours to firm them up first. After that, I wrap each cupcake in plastic wrap and store them in freezer bags or a freezer safe container for 3 months.
- Thaw: I move the cupcakes to the fridge the night before serving so they thaw slowly and keep their texture.
Frequently asked questions
There are several ways to ice cupcakes using tools you already have at home. The easiest option is a gallon sized freezer bag filled with frosting, then cut a small hole in one corner. If you do not have a bag, you can use waxed paper or parchment paper by cutting it into a square, folding it into a triangle, rolling it into a cone, and securing it with tape before cutting the tip.
I usually reach for the Wilton 1M tip when frosting cupcakes because it makes big, even swirls that look neat and polished. Many brands call this the large star tip, and it is very easy to use. Another option I like is the Wilton 2D tip, which is similar but adds a soft curl to the swirl for a slightly different look.
Some of the simplest steps can make a big difference when baking soft and fluffy cupcakes. I start by making sure I do not use too much flour and pay attention to the type I choose, since cake flour helps create a lighter texture. I also like swapping white sugar for brown sugar, using oil instead of butter, or replacing milk or water with Greek yogurt, heavy cream, or sour cream to keep the cupcakes moist.
More festive Christmas recipes:
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Christmas Light Cupcakes
Ingredients
Cupcakes:
- 1 box red velvet cake mix plus ingredients on the cake mix box
Vanilla Buttercream:
- 3 cups unsalted butter room temperature
- 6 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Black food coloring
- M&M’s
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with paper liners.
- Prepare the cupcake batter as per box instructions.
- Divide batter evenly between the muffin tin, three-fourths full.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool completely before adding the frosting.
Vanilla Buttercream:
- Add the butter to a large bowl and using a mixer beat it until pale and smooth, about 30 seconds.
- Add the sugar one cup at a time and scrape the sides of the bowl from time to time.
- Add the vanilla and salt, beat on low speed for 15-20 seconds.
- Increase the speed to high and beat the mixture until light and smooth, about 5 minutes. The frosting will look like it is getting really soft, but it will stiffen and increase in volume.
- Set aside about a cup, add black food coloring to it, and mix until combined. Add it to a piping bag fitted with a small round tip.
- Add the rest of the frosting to a large piping bag fitted with a star or a large round tip, and pipe the buttercream in swirls onto the cupcakes.
- Pipe a string around the surface of the frosting using black buttercream or chocolate sauce.
- Stick M&Ms vertically into the side of the cupcakes.
Notes
Cool before frosting is key
My main advice is to give the cupcakes plenty of time to cool before decorating. I wait until they are completely cool so the buttercream stays thick and firm, which makes piping easier and keeps the candy lights in place. Do not skip this step because it makes the finished cupcakes look much cleaner and easier to decorate with the kids.More tips to consider:
- I like to practice a few swirls with my piping tip on parchment paper before decorating the cupcakes. This helps me get comfortable before working on the real ones.
- When I use black icing, I wear plastic gloves so my hands do not get stained. It makes cleanup much easier.
- I make sure all my ingredients are at room temperature and that the oven is fully preheated before baking.
- Once the cupcakes go into the oven, I avoid opening the door for at least 15 minutes. Keeping the heat steady helps them rise properly.
- If I want to save time, I use prepared frosting instead of making buttercream from scratch. It still works well for decorating.
- For the light wire design, I often use a black icing pen or tube. It makes drawing the line quick and neat without extra tools.
These are absolutely adorable. The “Christmas lights” on them make such a cute statement.
WHAT!!!! These are TOO cute1
This is so cute! Such a fun way to celebrate the holidays.
I want a least a dozen of these cupcakes soon! Thanks for sharing!
These cupcakes are so fun to make and eat!!
It’s so incredibly soft and decadent, with just the right touch of chocolate that gives it that signature red velvet magic. And don’t even get me started on the buttercream frosting – it’s like a creamy cloud of sweetness that just takes the whole cake to another level.
Made these Christmas light cupcakes for our office Christmas party and they turned out very cute and were easy to make! Everyone liked them, thank you!