Already have an account?
Get back to the

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. 


18 - 18 cupcake

Total Time

Prep Time

Cook Time


  • room temperature
  • from 16-fl oz container
  • 1 tbsp. vanilla extract
  • 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


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. 

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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.