Christmas Wreath Cupcakes

These Christmas wreath cupcakes are easy to make from scratch. Features a rich, vanilla cupcake with buttercream icing and a wreath on top! They are the perfect holiday dessert or edible gift idea.

When the holidays roll around I am all about the cute desserts. You know what I’m talking about.

Brownies that look like Christmas trees, Santa strawberries, snowman marshmallows, pretzel treats, and so much more. Honestly it’s what I live for. Cute baked goods.

I don’t allow myself to squeal or use glitter except for two times a year – Halloween and Christmas.

During those times I’m allowed to go buck wild, and you can imagine that there was a lot of squealing that happened during the making of these Christmas wreath cupcakes.

I had leftover sugar crystals and pearls from other projects like my Santa cookies, so I decided it was time to use them to make Christmas themed baked goodies.

These wreath cupcakes ended up being the perfect recipe! And they are SO FUN to make.

The recipe is a moist and fluffy vanilla cupcake with a rich buttercream frosting with a slight hint of almond. The flavors balance perfectly.

If you prefer a chocolate cupcake you can use the recipe from our Christmas tree cupcakes. But I really encourage you to try the vanilla! These are delicious.

These are SO easy to make! You can gift them, bring them to a classroom, or take them to a Christmas party. They really work for anything.

Tips for Making Delicious Cupcakes

Before we dive into the recipe, I wanted to give you some tips. Are you looking to make the tastiest Christmas cupcakes ever? I’ve got some tips for you. Here’s what I always make sure to pay attention to.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cupcake flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in these cupcakes. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense cupcakes that are too firm.

Don’t Overfill the Liners

Fill cupcake liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer the cupcakes to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure the cupcakes are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your cupcake baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for this recipe.

Cupcakes

• Oil – 1/4 cup (56 ml) (canola or any other flavorless oil)
• Sugar – 3/4 cup (150 grams)
• Vanilla extract – 1 1/2 tsp 
• All-purpose flour – 1 1/4 cups (150 grams)
• Baking powder – 1 1/2 tsp
• Salt – 1/4 tsp
• Milk – 3/4 cup (168 ml)
• Egg – 1

Frosting

• Unsalted Butter – 1 cup (226 grams)
• Powdered Sugar – 3 cups (340 grams)
• Almond extract – 1 tsp
• Fresh cream – 2 Tbsp or more if required
• Green gel food color
• Silver and golden sugar balls

Tips and Thoughts for This Recipe

I prefer using gel food color because a small quantity of it will give you a bright shade. If you use liquid or powder food color, you might have to use quite a bit of it of it to get the perfect shade.

This would make your frosting taste weird. Also, liquid food colors (if used in excess) can change the consistency of the frosting.

Start off slow with the color – adding a few drops – then keep adding until you get the shade you desire.

You can beat an extra Tablespoon of fresh cream into the frosting if it’s too thick.

These will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

Get the printable recipe for these tasty cupcakes below:

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If you enjoyed these delicious baked goods I hope you’ll let me know in the comments! Please also check out these other Christmas desserts:

Candy Cane Fudge • Christmas Butter Cookies • Christmas Crack • Christmas Linzer Cookies • Gingerbread Bundt Cake • Gingerbread Cupcakes • Gingerbread Muffins • Grinch Cookies • Grinch Cupcakes • Oreo Balls • Peppermint Frosted Cookies • Peppermint Ice Cream • Peppermint Pudding Cookies • Popcorn • Red Velvet Thumbprint Cookies • Reindeer Chow • Reindeer Cookies • Rice Krispie Treats • Spice Cake • Whoopie Pies