Wreath cupcakes recipe


As an alternative to a platter of Christmas cookies, welcome family and friends with a batch of dainty cupcakes adorned with simple wreath shapes piped from green buttercream. They’re just the thing for a caroling or tree-trimming party, or a holiday open house. Tiny red candy dots mimic holly berries to provide the finishing touch.

  • Yield: 24


  • 24 cupcakes, such as White Cupcakes or Red Velvet Cupcakes
  • Swiss Meringue Buttercream
  • Green gel-paste food color
  • Red pearlized round ball sprinkles
How to Make It
  1. Tint 1 cup buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small leaf tip.
  2. Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. Starting at the outside edge of the cupcake, pipe slightly overlapping leaves in a circle, then pipe another layer of leaves overlapping the first; repeat to make one or two more layers. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature and arrange red sprinkles in several clusters around each wreath before serving.

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