Description
Create a festive pull-apart cupcake cake wreath for the holidays. This easy-to-serve dessert combines individual cupcakes into a stunning centerpiece, perfect for any gathering.
Ingredients
Scale
- 1 batch of your favorite cupcake batter (yields 19–20 cupcakes)
- 1 ½ cups (340g) unsalted butter, softened
- 6 cups (720g) powdered sugar
- 1–2 tsp vanilla extract
- 2–4 tbsp milk or cream
- Green gel food coloring
- Optional: cocoa powder (if making chocolate buttercream)
- Red candies (M&Ms or cinnamon dots)
- Candy canes, stars, mini ornaments, sprinkles
- Gold dust or edible glitter (optional)
Instructions
- Prepare your cupcake batter and fill lined cupcake tins about 2/3 full. Bake according to recipe instructions. Let them cool completely before assembling.
- On your cake board or serving tray, arrange 19 cupcakes in a circle shape, leaving a hole in the center to resemble a wreath. Use 1 cupcake in the middle to anchor the layout if needed.
- Beat the butter until fluffy. Gradually add powdered sugar, then mix in vanilla and milk until smooth. Add green gel food coloring until you reach a rich evergreen hue.
- Use a star piping tip to frost each cupcake in swirling rosettes or leafy shapes. Overlap slightly to create a seamless look. Fill any gaps between cupcakes for cohesion.
- Add red candies as berries, sprinkle with edible glitter, and top with candy canes or stars.
- Serve or store. Keep covered at room temperature or refrigerate until ready to serve.
Notes
- Let cupcakes cool completely before frosting to avoid melting the buttercream.
- Use a coupler to easily switch piping tips for varied textures.
- Alternate two shades of green for added depth and dimension.
- Secure the cake board with frosting dabs to prevent slipping during transport.
- Unfrosted cupcakes can be frozen ahead and decorated later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Christmas
Nutrition
- Serving Size: 1 cupcake