Christmas Wreath Cupcakes Recipe and Decorating Tips

These Christmas wreath cupcakes are a delightful small-batch treat: rich, eggless chocolate cupcakes topped with green buttercream piped into tiny wreaths, finished with colorful mini M&M candies and a touch of edible gold leaf for a festive shimmer. They’re simple to make, kid-friendly, and just fancy enough for holiday guests or a plate left for Santa.

Christmas wreath cupcakes

This recipe adapts a small batch of eggless chocolate cupcakes into adorable holiday wreaths. The cupcakes themselves are tender and chocolatey without using eggs, and the decorating is fast: a base layer of plain frosting, then green buttercream piped with an open star tip to create the wreath shape. Mini M&Ms act as the bright little berries, and a few flakes of edible gold leaf add an elegant flourish if you want to make them extra-special.

If you enjoy approachable, pretty seasonal baking, these cupcakes are a great project. They’re designed to be achievable for cooks of all levels and especially fun when decorating with kids — the candy makes the wreaths pop and keeps little hands involved.

Equipment for Christmas wreath cupcakes with M&Ms:

Because this is a small-batch recipe, a 6-cup cupcake or muffin pan is perfect. You can double the recipe if you need a dozen. For decorating, a piping bag fitted with a 1M open star tip makes quick work of the wreath shape — the same tip commonly used for piped rosettes and classic cupcake swirls. If you don’t own a piping bag, a sturdy zip-top bag with a corner cut off will work in a pinch.

Use mini M&Ms for proportions that suit the cupcake size; regular-sized candies can be used but will be larger visually. Edible gold leaf comes in delicate sheets and can be transferred to frosting with a soft brush; apply just a little where you like for a subtle metallic accent.

Below you’ll find the ingredient list and step-by-step instructions. The quantities are written for one small batch that yields six cupcakes. Adjust or double the recipe as needed for larger gatherings. A short set of notes at the end will offer quick tips about oil choices and frosting consistency.

Yield: 6

Christmas Wreath Cupcakes

5.0 Stars (3 Reviews)

Egg-free chocolate cupcakes decorated as little Christmas wreaths with mini M&Ms and optional edible gold leaf.

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Ingredients

For the cupcakes:

1/2 cup (60 grams) all-purpose flour
3 heaped tablespoons (18 grams) unsweetened cocoa powder
1/4 + 1/8 tsp baking powder
1/4 + 1/8 tsp baking soda
1/2 cup (125 mL) milk
3/4 tsp apple cider vinegar
1 tablespoon (15 mL) canola oil*
1/4 cup + 2 TB (75 grams) packed light brown sugar
3/4 teaspoon vanilla extract

For the buttercream:

1 stick (113 grams) softened unsalted butter
2 cups (224 grams) confectioner’s sugar (powdered sugar)
2 TB (30 mL) milk
1/2 tsp vanilla extract
Green food gel coloring, to taste
Mini M&M candies for decorating
Edible gold leaf (optional)

Instructions

Preheat the oven to 350°F (175°C) and place six cupcake liners into a 6-cup muffin pan.
In a medium bowl whisk together the flour, cocoa powder, baking soda, and baking powder until evenly combined.
In a separate bowl, whisk the milk, apple cider vinegar, oil, brown sugar, and vanilla. The vinegar will slightly curdle the milk, which helps mimic the texture eggs provide in these small cupcakes.
Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the cupcakes tender.
Divide the batter evenly among the six liners and bake for 15–16 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting. Cooling fully prevents the buttercream from melting.
Make the buttercream by beating the softened butter until light and creamy. Gradually add the confectioner’s sugar, then add the milk and vanilla and beat until fluffy. If the frosting is too thick, add a little extra milk a teaspoon at a time; if it’s too thin, add more powdered sugar.
Frost the tops of the cooled cupcakes with a thin, even base layer of plain frosting. This crumb coat helps the green piping sit smoothly.
Add green food gel coloring to the remaining buttercream and mix until you reach your desired shade. Transfer the green frosting to a piping bag fitted with a 1M open star tip (or a zip-top bag with the corner snipped) and pipe a wreath shape around the top edge of each cupcake.
Press mini M&Ms into the piped wreaths as decorations, spacing them like berries. If using edible gold leaf, apply small pieces sparingly with a soft brush for a festive highlight.

Notes

*Use any neutral-flavored oil you prefer — canola, grapeseed, or vegetable oil all work well.

For best results with the gold leaf, handle gently with a dry, soft brush and only add a little where you want the sparkle. If decorating with children, skip the gold leaf and focus on the candy for a safer, easier activity.

If you double the recipe for more cupcakes, mix the batter in a larger bowl and bake in two 6-cup pans or a standard 12-cup muffin tin, adjusting bake time as needed until a toothpick comes out clean.

Did you make this recipe?

Please leave a comment on the blog or share a photo of your wreath cupcakes on social media — it’s always lovely to see how readers decorate theirs.