These cupcakes are my go-to for holiday parties: familiar red velvet base, a cloud of buttercream, and a playful string of M&M “lights” that everyone recognizes and loves. They’re fast to pull together when you rely on a boxed mix for the cake and homemade buttercream for the finish. The assembly is simple, which means you can focus on decorating instead of wrestling with tricky techniques.
I keep this recipe practical: clear steps, a short ingredient list, and easy piping directions so that you — yes, you — can make a batch that looks festive without stress. You don’t have to be a pro to make these look darling on a platter. I’ll walk you through the small tricks that keep the frosting stable and the candies anchored.
Make a double batch for a crowd, or a single batch for a cozy gathering. Either way, these cupcakes travel well, store simply, and always get compliments. Below are the ingredient details, step-by-step instructions, troubleshooting tips, and sensible swaps if you need them.
Ingredient List
- 1 box red velvet cake mix — the base for the cupcakes; use the additional ingredients listed on the cake mix box to complete the batter.
- 3 cups unsalted butter — room temperature; the fat for the buttercream that keeps it silky and helps it hold shape.
- 6 cups powdered sugar — sifted; provides structure and sweetness to the buttercream.
- 2 teaspoons vanilla extract — flavor booster for the buttercream, keeps the frosting balanced.
- 1/4 teaspoon salt — enhances the flavor and cuts sweetness in the frosting.
- Black food coloring — to tint a small portion of buttercream for the “string” that holds the lights.
- M&M’s — pressed into the frosting to mimic Christmas light bulbs; choose classic colors for the most recognizable look.
Christmas Light Cupcakes, Made Easy
- Preheat the oven to 350°F (175°C). Line two muffin tins with 16–18 paper liners.
- Prepare the red velvet cupcake batter according to the instructions on the cake mix box.
- Divide the batter evenly among the prepared liners, filling each about three-quarters full.
- Bake 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and cool the cupcakes completely before frosting.
- While the cupcakes cool, make the buttercream. Place the 3 cups room-temperature unsalted butter in a large mixing bowl.
- Using a mixer, beat the butter on medium speed until pale and smooth, about 30 seconds.
- With the mixer on low, add the 6 cups sifted powdered sugar one cup at a time, pausing to scrape down the sides of the bowl between additions.
- Add the 2 teaspoons vanilla extract and 1/4 teaspoon salt; beat on low speed for 15–20 seconds to incorporate.
- Increase the mixer speed to high and beat until the frosting is light and smooth, about 5 minutes. (The frosting may look very soft at first but will increase in volume and stiffen.)
- Set aside about 1 cup of the finished buttercream in a separate bowl. Add black food coloring to that reserved cup and mix until the color is evenly combined.
- Fit a piping bag with a small round tip and fill it with the black buttercream. Fit a second piping bag with a star or large round tip and fill it with the remaining (untinted) buttercream.
- Pipe swirls of the untinted buttercream onto each cooled cupcake.
- Using the black buttercream in the small round tip, pipe a thin “string” around the surface of each frosted cupcake to resemble a light strand.
- Press M&M’s vertically into the side of the frosting along the black string to look like Christmas lights, spacing them as desired so they stick securely.
What You’ll Love About This Recipe
First, it’s approachable. The boxed mix keeps the cake component consistent and quick. The buttercream is straightforward to make but results in a rich, stable frosting that pipes beautifully. The black-tinted piping adds detail without complicating the process.
Second, the presentation is festive without needing advanced skills. Piping a simple swirl and adding M&M’s gives a cheerful, seasonal look that kids and adults both find charming. Finally, this recipe scales easily — multiply the components for bigger batches or halve them for a smaller gathering.
Quick Replacement Ideas
- Different cake mix — swap the red velvet box for chocolate or vanilla if you prefer another base; the assembly stays the same.
- Pre-made frosting — if you’re short on time, use a high-quality store-bought buttercream and reserve a small cup to tint black for the string.
- Alternative candies — use similarly sized round candies if you don’t have M&M’s, but pick ones with a smooth side to press into the frosting.
Equipment Breakdown
- Muffin tins (2) — standard 12-cup tins; you’ll line them with 16–18 paper liners in total as directed.
- Paper cupcake liners — 16–18 to fit two tins.
- Electric mixer — stand mixer or hand mixer for smooth, aerated buttercream.
- Piping bags and tips — one small round tip for the string and one star or large round tip for swirls.
- Large mixing bowl and spatula — for making and handling the buttercream.
- Toothpick — for testing cupcake doneness.
Learn from These Mistakes
- Frosting too soft — if your buttercream looks runny right after mixing, don’t panic. Beat it on high for the full 5 minutes called for; it will aerate and firm up. If it still seems too soft, chill briefly and then rewhip.
- Colors bleed — piping black buttercream directly next to light-colored frosting can sometimes leave a faint tint. Pipe the black line with a slightly thicker buttercream consistency and press the M&M’s in immediately to hide any transfer.
- Candies fall out — press M&M’s vertically into slightly firm frosting and angle them so the widest part is embedded. If frosting is too soft, refrigerate cupcakes for 10–15 minutes before inserting candies.
- Uneven cupcakes — fill liners consistently to three-quarters full using a scoop for even baking and uniform tops.
Allergy-Friendly Swaps
- Dairy-free butter — use a firm, block-style vegan butter for the buttercream. Taste and texture may vary, so chill briefly and re-whip if needed.
- Nut-free candies — M&M’s are commonly available nut-free varieties; check packaging for current manufacturing info if avoiding cross-contact.
- Sugar options — for powdered sugar alternatives, look for brands labeled suitable for your dietary needs; note that changes will affect texture and sweetness.
Notes on Ingredients
The red velvet cake mix gives you consistent crumb and the characteristic color — and it remains the quickest way to a uniform batch. Follow the box for liquid and egg additions; that keeps bake times predictable.
Butter temperature matters: room-temperature unsalted butter should be soft enough to press a finger into but not melting. This allows it to whip into a light, aerated buttercream and hold piping shapes.
Sifting powdered sugar removes lumps and helps the sugar dissolve into the butter for a smooth finish. The 6 cups called for here create a substantial, pipeable buttercream. Reserving 1 cup for tinting is an economical way to get both the white frosting and the black string without making a separate batch.
Cooling, Storing & Rewarming
Cooling and setting
Cool cupcakes completely on a rack before frosting. Warm cupcakes will melt the buttercream and make the M&M’s slide off. If in doubt, chill the cakes briefly (10–15 minutes) before piping.
Storing
Store frosted cupcakes in an airtight container at room temperature for up to 24 hours. For longer storage, keep them in the refrigerator for up to 4 days. Let refrigerated cupcakes come to room temperature for 20–30 minutes before serving for best texture.
Freezing
Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting. Avoid freezing after decorating, as the candies and buttercream can bloom or separate on thaw.
Reader Questions
Q: Can I use a different color for the “string”?
Yes. Black shows up most clearly against the white buttercream, but dark green or brown would also read as a strand. Keep in mind contrast when choosing.
Q: My buttercream got gritty. What happened?
Grittiness usually comes from unmelted sugar or cold butter. Ensure the butter is fully softened and that powdered sugar was sifted. Mix thoroughly and try increasing the mixer time slightly.
Q: How do I make the M&M’s stay on during transport?
Press them in so at least half of the candy is embedded in the frosting. Refrigerate cupcakes briefly after decorating to set the buttercream before moving them.
Bring It Home
These Christmas Light Cupcakes are a holiday shortcut that still feels homemade. The boxed mix saves time, while the buttery frosting and candy lights bring personality and charm. Keep the process simple: bake, cool, whip, pipe, and decorate. With a little planning you’ll have a tray of cupcakes that looks thoughtful and festive without taking all day.
Make a test batch before a big event so you’re comfortable with the piping and candy placement. Once you’ve got the rhythm, these are fast and fun to reproduce for family gatherings, school parties, or a last-minute hostess gift. Happy baking — and enjoy the smiles when you bring these out.
Christmas Light Cupcakes
Equipment
- muffin tins
- Paper liners
- Mixing Bowl
- Electric Mixer
- Piping bags
- Piping tips
Ingredients
Ingredients
- 1 box red velvet cake mixplus ingredients on the cake mix box
- 3 cupsunsalted butterroom temperature
- 6 cupspowdered sugarsifted
- 2 teaspoonsvanilla extract
- 1/4 teaspoonsalt
- Black food coloring
- M&M's
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line two muffin tins with 16–18 paper liners.
- Prepare the red velvet cupcake batter according to the instructions on the cake mix box.
- Divide the batter evenly among the prepared liners, filling each about three-quarters full.
- Bake 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and cool the cupcakes completely before frosting.
- While the cupcakes cool, make the buttercream. Place the 3 cups room-temperature unsalted butter in a large mixing bowl.
- Using a mixer, beat the butter on medium speed until pale and smooth, about 30 seconds.
- With the mixer on low, add the 6 cups sifted powdered sugar one cup at a time, pausing to scrape down the sides of the bowl between additions.
- Add the 2 teaspoons vanilla extract and 1/4 teaspoon salt; beat on low speed for 15–20 seconds to incorporate.
- Increase the mixer speed to high and beat until the frosting is light and smooth, about 5 minutes. (The frosting may look very soft at first but will increase in volume and stiffen.)
- Set aside about 1 cup of the finished buttercream in a separate bowl. Add black food coloring to that reserved cup and mix until the color is evenly combined.
- Fit a piping bag with a small round tip and fill it with the black buttercream. Fit a second piping bag with a star or large round tip and fill it with the remaining (untinted) buttercream.
- Pipe swirls of the untinted buttercream onto each cooled cupcake.
- Using the black buttercream in the small round tip, pipe a thin "string" around the surface of each frosted cupcake to resemble a light strand.
- Press M&M's vertically into the side of the frosting along the black string to look like Christmas lights, spacing them as desired so they stick securely.
