Vanilla cupcakes are turned into festive Christmas trees with the help of inverted ice cream cones that are decorated with green whipped cream! A no-mixer, one-bowl cupcake recipe that's so EASY!
To a large bowl, add the eggs, oil, sugar, and whisk to combine.
Add the vanilla and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
Evenly divide batter into prepared pan making sure to fill each cavity about 2/3-full.
Bake for about 18 to 20 minutes, or until cupcakes are done. They're done when the center is set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tip - For optimal results, bake on the center oven rack and rotate once midway through for the most even baking.
Allow cupcakes to cool in the pan while you make the whipped cream.
Whipped Cream:
To the bowl (a chilled bowl is better) of a stand mixer fitted with the whisk attachment or handheld electric mixer fitted with the whisk attachment, add the cream, confectioners' sugar, vanilla, and beat on high speed for about 90 to 120 seconds, or until stiff peaks form; stop to scrape down the bowl as necessary.
Assembly:
Using a butter knife or spoon, spread a thin layer of whipped cream over the top of each cupcake.
Add an inverted ice cream cone*** (See Notes) to the top of each cupcake, using the whipped cream to help secure it; set aside.
To the remaining whipped cream, add green food coloring, as desired until desired shape is achieved. Tip - I recommend gel food coloring for the most intense green color results. Mix well to make sure it's evenly combined.
Spread a thin layer of green whipped cream over the ice cream cones on the top of each cupcake.
Beginning at the base of the cone (largest part), pipe star-shaped dollops and work your way up, piping star-shaped dollops as you go; repeat process with all 12 cupcakes.
Optionally, add a yellow star at the top of each Christmas tree for a more festive look.
Serve immediately or store airtight in the fridge before serving. Cupcakes will keep airtight in the fridge for up to 5 days.
Notes
*The recipe for the whipped cream as written makes 2 cups which is enough to decorate with. However, if you're not experienced with a piping bag and decorating, I suggest doubling the recipe as written to ensure you will have enough whipped cream. Trying to make more later, after you've tinted it green will not work and the shades of green won't match exactly so better to just double the recipe as written from the get-go.**Useheavy cream or whipping cream for the whipped cream. Do not use half-and-half or milk. While you can whip coconut cream, unless you are an experienced baker, just stick with heavy or whipping cream. Make sure the cream is very cold. Even better, chill your mixing bowl for 20 minutes in the fridge before you use it. The colder everything is, the better results you’ll have with nice stiff peaks.***You can fill the ice cream cones with M&Ms (mini or regular sized) or chocolate chips (mini or regular sized) for an added element of surprise when eating the holiday cupcakes. Fill them about halfway and then very quickly flip them onto the cupcakes so you don't lose your treasures.