Christmas Ornament Cupcakes

Christmas ornament cupcakes are easy to decorate in this tutorial I’ve created. Use white almond bark in a dome mold then color them with cake paint and frosting to create a beautiful ornament to sit on top of your cupcakes.

Christmas ornament cupcakes are so fun and festive for the holidays. I love that they look like they belong on a Christmas tree. I’ve been wanting to make them for a while and it’s finally that time of year again!

This is a tutorial for how to make the ornament cupcake toppers and not the cupcakes themselves. To begin this tutorial you’ll need pre-baked cupcakes already prepared.

Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!

Ingredients for Christmas Ornament Cupcakes

• Regular-Sized Baked Cupcakes
• White Almond Bark
• Large Semi Sphere/Dome Silicone Mold
• Red and Gold Metallic Edible Cake Paint Colors
• Small Paintbrush or Sponge
• White, Green, Gold, or Red Frosting for Decorating
• Icing Bags with Tips or Ziploc Bags (For decorating with frosting)

What dome/semi-sphere size do you need?

The dome or semi-sphere size needed is approximately 2.5″ for a regular-sized cupcake baked in a regular-sized muffin pan. This mold has the perfect size needed for regular-sized cupcakes: a large semi-sphere mold.

I typically use muffin pans for cupcakes because that is what most home cooks have and not actual cupcake pans which are slightly larger. So if you use a cupcake pan, keep in mind the sizing of the mold may need to be different.

When I purchased the molds I have in the link above they came in a set of 2 with 6 molds on each so that I can make 12 at a time.

How to Make Ornament Cupcakes

• Melt the almond bark in a microwave-safe bowl in the microwave for 1-2 minutes, stirring every 30 seconds.
• Using the back of a spoon, coat the inside of each semi-sphere mold with an even thin layer of melted almond bark. If some areas are spread too thin, allow it to partially dry then add more almond bark to the area. You can also do this after freezing if you notice areas are too thin; then refreeze.
• Allow almond bark to set in the freezer for approximately 10-15 minutes or in the refrigerator for 30 minutes. Remove from the freezer and carefully remove the solid semi-spheres from the molds. They should be firm and easy to remove from the mold. If they are not, place them back in the freezer.

• Paint the semi-spheres with edible red and gold metallic cake paint (or whatever colors you like) with a paintbrush or sponge. Allow to dry and then do a second coat. Some areas will be thin with brushstrokes so a second coat is needed.

• Spread a thin layer of white frosting to each cupcake to help the domes stay in place. I found it easiest to place the domes on top of the cupcakes before decorating the painted domes with frosting. The domes from this mold fit perfectly on top of each cupcake without overlapping or slipping down. They rested in the frosting at the edges of each cupcake.
• Once dry, decorate with icing by using icing bags or by filling a Ziploc bag with icing and cutting the corner.
• Create swirls, stars, snowflakes, and embellishments to look like real ornaments. The domes are completely edible.

• If you’d like to add a topper/hook attachment to the ornament you can make one using fondant. A quicker and easier option is using Rolo candy and attaching it with a small amount of frosting to keep it in place.

Recommended Recipes

• Apple Butter Cupcakes
• Caramel Cupcakes with Caramel Filling
• Christmas Candy Cane Cookies
• Christmas Sugar Cookie Shots
• Pumpkin Cupcakes
• The Best Red Velvet Cupcakes