Bright red candy pearls and leafy green sprinkles top off these totally adorable wreath cupcakes with a mouth-watering Marshmallow Fluff frosting.
- On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes.
- On low, gradually beat in confectioners' sugar and vanilla.
- On medium-high, beat until light and fluffy, 2 minutes.
- Preheat oven to 350°F. Line 18 muffin cups with cupcake liners.
- On low speed, beat cake mix, 1 cup water, eggs, and oil until blended, 30 seconds; on medium, beat 2 minutes.
- Transfer half of batter to separate bowl; stir in ginger and cinnamon, then tint green with food coloring. Evenly divide plain batter among liners; top with green batter. Lightly swirl with spoon.
- Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.
- Reserve 1 1/2 cups frosting. Tint remaining frosting green with food coloring; in batches, transfer to large disposable pastry bag fitted with large star tip.
- Spread white frosting over cupcakes. Pipe 1"-wide ring of green frosting around edge of each cupcake.
- Sprinkle with edible glitter. Decorate with sprinkles and candy.
- You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set