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, cookies that look like Santa, 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, 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.

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

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:

Christmas Wreath Cupcakes

These cute wreath Christmas cupcakes are fun for the whole family to decorate!

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Prep Time: 20

Cook Time: 24

Total Time: 44

Servings: cupcakes

Equipment

Ingredients

Cupcakes

1/4 cup canola oil
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
3/4 cup milk
1 egg(s)

Frosting

1 cup unsalted butter
3 cups powdered sugar
1 teaspoon almond extract
2 Tablespoons fresh cream or more if required
gel food coloring green
Silver and golden sugar confetti

Instructions

Make the Cupcakes

Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners; set aside.
Add flour, baking powder, and salt to a bowl and mix well. Set aside.
In a bowl, add oil, sugar, and vanilla extract. Use the hand mixer to whisk the ingredients until the mixture is combined.
Add the egg to the oil mixture and mix well. Add in the milk as well and give it a good stir.
Slowly add the dry ingredients to the batter until just incorporated. It's okay if there are a few lumps.
Scoop out the batter using an ice cream scoop, and fill the liners until 2/3 full.
Bake in a preheated oven for 20-24 minutes or till a toothpick inserted in the middle comes out clean.
Let the cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely while you prepare the frosting.

Make the Frosting

In a bowl of a stand mixer or hand mixer, cream the butter until it's light and creamy.
Add almond extract, fresh cream, and powdered sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min).
Tint the frosting with green gel food color and mix well.
Put the frosting in two individual piping bags. Frost your cupcakes only near the edges leaving the center of the cupcake empty. Sprinkle with the Christmas sprinkles of your choice.