Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-count cupcake pan with red or green foil cupcake liners. This adds a festive touch right from the start!
In a large mixing bowl, add the eggs, vegetable oil, and granulated sugar. Use a whisk to combine them thoroughly, ensuring the mixture is smooth and uniform.
Next, pour in the vanilla extract. Whisk it into your mixture, allowing that delightful aroma to fill your kitchen.
Now it’s time to add the dry ingredients. Sprinkle in the flour, baking powder, baking soda, and salt. Gently stir this mixture until just combined. Be cautious not to overmix, as this can make your cupcakes dense.
Evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full. This will allow room for them to rise beautifully.
Place the pan in your preheated oven and bake for 18 to 20 minutes. They are done when the centers are set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the whipped cream. In a chilled bowl, add the heavy cream, confectioners’ sugar, and the remaining vanilla extract. Beat this mixture on high speed for about 90 to 120 seconds until stiff peaks form. Remember to stop and scrape down the sides of the bowl as needed!
Once cooled, spread a thin layer of whipped cream over the top of each cupcake. This will act as the adhesive for your ice cream cones.
Take your sugar cookie ice cream cones and gently invert them on top of each cupcake. The whipped cream should help secure them in place.
For the remaining whipped cream, add green food coloring until you reach your desired shade of green. Mix well to ensure the color is evenly distributed.
Using the green whipped cream, spread another thin layer over the ice cream cones, mimicking the look of a tree.
Place the green whipped cream into a piping bag fitted with a star tip. Starting at the base of the cone, pipe star-shaped dollops of whipped cream, working your way up to create a tree-like appearance. Repeat this for all 12 cupcakes.
Optionally, top each tree with a yellow star for a festive finishing touch. This step really brings your trees to life!
Serve your Christmas Tree Cupcakes immediately or store them in an airtight container in the fridge. They will keep well for up to five days, but I doubt they’ll last that long!
