Go Back
+ servings
Christmas ornament cupcakes on a marble counter next to some pine sprigs.

Christmas Ornament Cupcakes

Delicious and festive chocolate cupcakes decorated as Christmas ornaments.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 15 cupcakes
Calories 320kcal


  • Mixer
  • Cupcake papers and tin


For the Cupcake Batter

  • 1 1/3 cup all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 cup Truvia® Sweet Complete™ All-Purpose Sweetener
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 cup milk
  • 1 tsp vanilla extract

For the frosting


For the Cupcakes

  • Heat oven to 350F and line your cupcakes tins with papers. Sift the flour, baking soda, baking powder, salt, and cocoa powder into a large bowl then whisk together and set aside.
  • Cream the butter and Truvia® Sweet Complete™ All-Purpose Sweetener for 2 minutes on high. Scrape the bowl down then add the vanilla and eggs one at a time while mixing on medium. Beat in the sour cream and scrape down once more then add the milk and mix on low until combined.
  • Transfer the flour mixture to your mixing bowl and mix on low until combined. Use a spatula to finish the batter off, mixing in and stray pockets of flour, milk etc.
  • Fill your cupcake papers up 2/3 the way up and bake at 350F for about 22 minutes or until the centers are springy to the touch.

For the Frosting

  • Beat the room temperature butter, salt, and Truvia® Confectioners sweetener on high for about 5 minutes or until light and fluffy then pour in 1-3 tbs cream or milk to achieve the desired consistency.
  • Divide the frosting into the desired number of bowls and color each batch using food coloring. I made red, green, and yellow frostings as well as a small batch of gold. It's always a good idea to leave some frosting uncolored to use for contrast or to lighten a colored batch.

For the Decoration

  • Use a spatula to cover the tops of the cooled cupcake with frosting.
  • Pour colored sanding sugars onto small plates then invert the cupcakes onto the sugar and press gently so the buttercream is covered. I used a medium round tip to pipe the tops of the ornaments with frosting I had tinted with gold lusted dust. Pipe additional decorations on top if desired and apply sugar pearls, crushed candy canes, and colorful candies for added interest.



Truvia® Sweet Complete™ All-Purpose Sweetener contains chicory root fiber. This recipe has 9 grams of dietary fiber and 24g of fat per one cupcake serving.”
Contains 31g Erythritol
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Sift the dry ingredients, cocoa powder can have a lot of lumps.
  • Room temperature ingredients will mix best so make sure the butter, eggs, sour cream, and milk are not ice cold.
  • Have fun with the decorations! Use your favorite candies, piping tips, and accessories to make these ornaments come to life. 


Serving: 1cupcake | Calories: 320kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 250mg | Potassium: 360mg | Fiber: 9g | Sugar: 2g | Vitamin A: 657IU | Calcium: 70mg | Iron: 6.5mg