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Dessert Recipes

Holiday Wreath Cupcakes

We upgraded store-bought cake mix with warming spices for an easy-on-you treat that’s full of flavor.

Serving Size:


Active Time:

45 min.

Total Time:

1 hr., 30 min. + cooling time


  • 1 pkg. (16.5 oz.) French vanilla cake mix
  • 3 eggs
  • ⅓ cup oil
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • Leaf green concentrated food coloring
  • 1½ cups butter, at room temperature
  • 3 cups Marshmallow Fluff, from 16-oz. cont.
  • 3 cups confectioners’ sugar
  • 1 Tbs. vanilla extract
  • Green edible glitter
  • Wilton green leaves sprinkles
  • Red Celebration pearls candy


  1. Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 seconds; on medium, beat 2 minutes. Transfer half of batter to separate bowl; stir in ginger and cinnamon, then tint green with food coloring. Evenly divide plain batter among liners; top with green batter. Lightly swirl with spoon. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.
  2. On medium speed, beat butter and Fluff until blended, 2 minutes. On low, gradually beat in confectioners’ sugar and vanilla. On medium-high, beat until light and fluffy, 2 minutes.
  3. Reserve 1½ cups frosting. Tint remaining frosting green with food coloring; in batches, transfer to large disposable pastry bag fitted with large star tip. Spread white frosting over cupcakes. Pipe 1″-wide ring of green frosting around edge of each cupcake. Sprinkle with edible glitter. Decorate with sprinkles and candy.

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