Dessert

Holiday Wreath Cupcakes With Marshmallow Frosting

Bright red candy pearls and leafy green sprinkles top off these totally adorable wreath cupcakes with a mouth-watering Marshmallow Fluff frosting. 

Yields

18 - 18 cupcake

Total Time

Prep Time

Cook Time

Ingredients

Marshmallow Frosting

  • 1 1/2 c. butter room temperature
  • 3 c. Marshmallow Fluff from 16-fl oz container
  • 1 tbsp. vanilla extract

Wreath Cupcakes

  • 16 fl oz. French vanilla cake mix
  • 3 eggs
  • 1/3 c. oil
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • leaf-green concentrated food coloring
  • edible green glitter
  • green leaves sprinkles
  • red candy pearls

Instructions

Marshmallow Frosting

On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes. 

On low, gradually beat in confectioners' sugar and vanilla.

On medium-high, beat until light and fluffy, 2 minutes. 

Wreath Cupcakes

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.

Reserve 1 1/2 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.

You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.

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