Holiday Wreath Cupcakes

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

Ingredients

• 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

Instructions

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.