Your #1 Online Baking Destination!


Cupcake Christmas Wreath - A beautiful Holiday wreath that looks good enough to eat.

Cupcake Christmas Wreath

Save Recipe

Hi Bold Bakers!

During the Holiday Season there are so many parties and outings to attend. Now you can stand out this year with my Cupcake Christmas Wreath. This Holiday Party Dessert will blow away your friends and family. What is it? It’s simply a whole mess of cupcakes, buttercream frosting and some creativity.

Bake 2 batches of your favorite cupcakes. I made vanilla so I would have a clean, white canvas for my wreath. For the buttercream I made a double recipe of my Best-Ever Buttercream Frosting because there are a lot of cupcakes to decorate. Next decide what you want to add on top: sprinkles, ribbons, buttercream decorations, etc. Then simply go nuts and use your skills to create this beautiful Cupcake Christmas Wreath.

If you are looking for help in the kitchen, this dessert is perfect for little hands to assist. Cupcakes and frosting are very kid friendly ingredients. Best of all, any little frosting mishaps can be fixed, or just be part of the wreath’s charm. No matter what, you will be the talk of your Holiday party with this simple, yet impressive dessert.

I only needed a few holiday baking essentials to make this recipe. The piping nozzles I used are from the Cake Boss Decorating Tools 12-Piece Basic Decorating Tip Set. It’s a small set with every nozzle you will need for baking. I need a sturdy piping bag so I use Wilton 12 inch Disposable Decorating Bag. And course you can’t make this dessert without cupcakes. I baked mine in a Bakers Secret Cupcake Tin for the perfect batch.

I created this recipe and a special video for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.

Share your Christmas Cupcake Wreaths with me on my social media. I can’t wait to see what you create.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

14 Comments

  1. Lily on December 24, 2016 at 2:26 pm

    What is the recipe you used for the vanilla cupcakes?

    • Gemma Stafford on December 26, 2016 at 7:28 am

      This is a simple recipe, which you can keep in your head!
      8 oz flour, 8oz caster sugar, 8oz butter, 4 eggs, a little milk or cream, a few drops of vanilla.
      This recipe is worth remembering, you can divide it easily too, such as 4 + 4 + 4 + 2, 6 + 6 + 6 + 3 etc.
      This is a creamed recipe, so you beat the softened butter and sugar, slowly add the beaten eggs, fold in the flour and enough milk and vanilla to make a soft batter, fill the cases with this and bake at 180 degrees for about 15 mins, until firm to the touch,
      Gemma 🙂

      • Lily on December 27, 2016 at 5:44 pm

        Ok, thanks!

        • Lily on December 27, 2016 at 6:27 pm

          One more question, can I use granulated surgar instead of caster surgar?

          • Gemma Stafford on December 28, 2016 at 2:37 am

            SuS is fine enough to be used for all purposes,
            Gemma 🙂



          • Sue on December 29, 2016 at 6:34 am

            What is “Sus”?



          • Gemma Stafford on December 30, 2016 at 3:18 am

            Hi Sue,
            Seems my typing jumped here! It is meant to say ‘in the US’, meaning the United States. There is little or no difference between granulated sugar and caster sugar in the US. In Ireland where I come from, the granulated sugar can be really coarse grained.
            Happy New Year to you and your family,
            Gemma 🙂



  2. Salma on December 11, 2016 at 7:41 am

    Hi gemma, I love your baking so much. My sister is just 6 years old and loves you a lot. She always helps me while i bake your recipes. ❤

    • Gemma Stafford on December 12, 2016 at 2:03 am

      Ah! you are kind to let your little sister bake with you. This is how we learn, start young!
      Thank you for being with us,
      Gemma 🙂

  3. Elizabeth on December 10, 2016 at 1:11 pm

    No problem thanks an y way

  4. elizabeth on December 8, 2016 at 6:31 am

    is it the video on you tube yes or no i like to watch it on you tube thanks

    • Gemma Stafford on December 9, 2016 at 1:46 pm

      Hi Elizabeth,
      No! I did not video this, sorry, Gemma 🙂

  5. Natalie Ford on December 6, 2016 at 10:22 pm

    What a cute idea. I want to do this but with red velvet cupcakes and making the cream cheese frosting green!

    • Gemma Stafford on December 7, 2016 at 1:19 am

      This will be gorgeous! When ou get to do it pleas post a photo to the page, I would love to see it,
      Gemma 🙂

Leave a Comment





Pin It on Pinterest

Share This