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Christmas Light Cupcakes

Christmas Light Cupcakes are a whimsical and festive holiday treat made with rich devil’s food chocolate cupcakes, topped with ultra-light whipped cream cheese frosting, and decorated with a string of edible Christmas lights using colorful mini M&Ms and black decorating gel. These cupcakes are visually stunning yet surprisingly easy to assemble, making them perfect for Christmas parties, holiday dessert tables, classroom treats, or joyful baking sessions with family. With their irresistible flavor and charming presentation, they serve as both a delicious dessert and a fun holiday centerpiece, ideal for anyone searching for eye-catching, family-friendly, and SEO-rich Christmas baking inspiration.
Prep Time20 minutes
Cook Time20 minutes
Cooling & Decorating Time45 minutes
Total Time1 hour 25 minutes
Servings: 24

Ingredients

Cupcakes

  • Devil’s food cake mix
  • Ingredients required on the cake mix box

Cream Cheese Frosting

  • 1 1/2 cups heavy cream
  • 1 8 oz block cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

Decorations

  • Black decorating gel
  • Mini M&Ms

Instructions

  • Line a muffin tin with cupcake liners.
  • Prepare chocolate cupcakes according to package directions.
  • Bake and allow the cupcakes to cool completely.
  • In a large bowl, beat heavy cream until stiff peaks form; set aside.
  • In another bowl, beat cream cheese, sugar, vanilla, and salt until smooth and fluffy.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Transfer frosting to a piping bag or a large Ziploc bag.
  • Frost each cupcake generously, creating a tall swirl.
  • Use black decorating gel to draw a curving line resembling a string of lights.
  • Place mini M&Ms along the line to look like colorful Christmas bulbs.
  • Repeat until all cupcakes are decorated.
  • Serve immediately or store chilled.

Notes

Ingredient Substitutions

  • Swap devil’s food cake mix with vanilla or red velvet for a different holiday theme.
  • Use mascarpone instead of cream cheese for an even lighter frosting.
  • Replace mini M&Ms with Skittles or chocolate-coated candies.

Make-Ahead Tips

  • Bake cupcakes one day ahead; store airtight.
  • Frosting can be made 24 hours ahead and chilled.
  • Decorate on the day of serving for best appearance.

Variations

  • Add edible glitter for extra sparkle.
  • Tint the frosting light green or blue for holiday color themes.
  • Add peppermint extract to the frosting for a minty twist.

Avoid Mistakes

  • Ensure cupcakes are fully cool before frosting to prevent melting.
  • Don’t overbeat the heavy cream—stop when stiff peaks form.
  • Avoid pressing M&Ms too hard; they may sink into the frosting.