Christmas Wreath Cupcakes

Why settle for a regular Christmas cupcakes when you can make these adorable edible Christmas Wreath Cupcakes for your family and friends to enjoy this holiday?!

easy to make christmas wreath cupcakes with gold stars made from fondant

These cute Christmas wreath cupcakes are easy to make and can be decorated with the help of your kids using piped icing, fondant, and your favorite sprinkles. Serve them to family and guests over the festive season on a dessert charcuterie board, gift them in paper boxes, or make them a center piece to your table in the shape of a wreath!


The Christmas wreath is a symbolic representation of everlasting life through Christ, made traditionally with vegetation greenery. These adorable Christmas wreath cupcakes offer a fun and edible version of a classic holiday wreath that is easily made with cupcake bases, piped icing, fondant, and sprinkles!

christmas wreath cupcakes on the side views on white plates


Once fully assembled, store these cupcakes in an airtight container at room temperature or the refrigerator for up to 3-4 days.

You can also store your Christmas cupcakes (unfrosted and without edible decoration) in the freezer for up to 3 months. Thaw them overnight at room temperature or in the refrigerator and frost and decorate them just before serving.


Yes, you can! Make the cupcake bases a day before assembling or freeze the cupcake bases up to 1 month.

Leave the frosting and edible decoration off your cupcakes until just before serving for the best taste and texture.

a sideview of christmas cakes with red and yellow ornaments


  • Ensure that the cupcakes are completely cooled before icing them as the icing can melt and run off the cupcakes.
  • If you want to skip making the cupcakes from scratch, go ahead and use store-bought plain cupcakes that haven’t been frosted or decorated. You’ll only be left with making the icing and decorating your Christmas cupcakes.
  • I’ve made these Christmas wreath cupcakes with chocolate cupcake bases but you could also make vanilla cupcakes instead.
  • Make gluten-free chocolate cupcakes by using gluten-free flour such as Bob’s Red Mill or plant-based flour.
  • Make these Christmas wreath cupcakes with the kids as a fun holiday activity! Once the cupcakes are baked and cooled, each child can decorate a few cupcakes to make their own edible Christmas wreaths which can be proudly displayed on a round serving board in the shape of a wreath or enjoyed as a delicious sweet holiday treat after decorating!
  • Mini wreath cupcakes can be made by using mini cupcake pans instead of regular pans. They’ll be so adorable, and easy to eat in one bite!
  • Either add non-stick baking spray to the cupcake pan or add cupcake liners (plain or decorative). Cupcake liners are another great way to keep your cupcake bases moist for longer while in storage.
  • I’ve used store-bought fondant for the stars on these holiday cupcakes for convenience but you could make your own fondant from scratch or even use star-shaped candy instead.

Go ahead and use your favorite sprinkles for decorating these Christmas wreath cupcakes. Sanding sugar or sugar pearls are also great options.

Easy Christmas Desserts You’ll Love

Yield: 24

Christmas Wreath Cupcakes

Christmas Wreath Cupcakes

You'll have a holly jolly Christmas with these adorable Christmas wreath cupcakes!

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes


For Cupcakes

  • 2 1/2 cups All-purpose flour (350 grams)
  • 1/4 cup Cocoa Powder (30 grams)
  • 3 tsp Baking powder - 3 tsp
  • A pinch of salt
  • 1 cup Milk - 1 cup (240 ml)
  • 1/2 cup Oil - 1/2 cup (115 grams)
  • 2 cups Superfine Sugar - 2 cups (440 grams)
  • 2 Eggs - 2
  • 3 tsp Vanilla extract - 3 tsp
  • 1 cup Water - 1 cup (240 ml)

For Icing

  • 2 cups Butter - 2 cups (450 grams)
  • 4 cups Powdered Sugar - 4 cups (450 grams)
  • 1 tsp Vanilla extract - 1 tsp
  • 3-4 drops Green gel food color - 3-4 drops

For Decorating Cupcakes

  • Yellow fondant (cut to make mini stars)
  • Holidays sprinkles


  1. Preheat the oven to 180 C / 350 F and line your baking tray with appropriate cupcake liners.
  2. In a bowl, add in the dry ingredients - flour, salt, and baking powder, and keep aside. Don’t mix the cocoa powder now.
  3. In another bowl or stand mixer (you can also use an electric beater for this), add in the wet ingredients - milk, vanilla extract, eggs, and oil and mix it well.
  4. Now add in the flour mixture in batches while mixing gently. Next, slowly add in the water and mix till it's fully incorporated. Lastly, sift and add the cocoa powder and give one final mix.
  5. Using an ice cream scoop, scoop out the batter and fill your liners till 3/4 full.

Bake for 20-25 mins or until a toothpick inserted in the middle of the cupcakes comes out clean. Let it completely cool down.

Icing –
1. For frosting, cream the butter using an electric mixer until it's nice and creamy, add in the vanilla extract and sugar (in batches) and beat until it has a smooth consistency. Add the gel food color and mix well.
2. Fill the icing in a piping bag, (I am using an open star tip nozzle here), and start decorating your cupcakes. First, pipe small dollops of icing around the outer rim (edge) and then pipe another row inside.
3. For the decor, I’m using store-bought fondant. Take a little piece of it and roll it out and cut out star-shaped fondant decor for your cupcakes.
4. Place 2 stars on top of each cupcake and also for that extra cuteness add in some sprinkles on it.
5. Enjoy!


β€’Ensure that cupcakes are completely cooled before icing them
β€’You can store these cupcakes in an air-tight container for 3-4 days in the fridge.

Did you make this recipe?

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