Bright red candy pearls and leafy green sprinkles top off these totally adorable wreath cupcakes with a mouth-watering Marshmallow Fluff frosting.
- 1 1/2 c. butter room temperature
- 3 c. Marshmallow Fluff 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.