Christmas Wreath Cupcakes
If you’re looking for a festive bake that’s both show-stopping and fun to make, these Christmas Wreath Cupcakes are perfect. Soft, chocolatey cupcakes are topped with a creamy buttercream frosting, coloured green to look like a Christmas wreath. Finished with a white chocolate bow and festive sprinkles, they’re as beautiful as they are delicious. Perfect for holiday parties, Christmas baking with the kids, or as a sweet gift for friends and neighbours.

I love making these cupcakes in December – they feel like such a cosy Christmas project. They’re festive, fun, and a little bit fancy, but still easy enough to pull together on a busy December weekend.
Why You’ll Love This Recipe
- The chocolate cupcakes are soft, fluffy, and full of flavour.
- Green buttercream frosting creates a pretty wreath effect – go pastel or go bold, depending on your preference.
- White chocolate bows and sprinkles make them look professional without the fuss.
- Perfect for Christmas baking with kids or holiday parties.
- A creative, fun alternative to a traditional Christmas cake.

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Ingredients Breakdown
Be sure to check the recipe card for a full list of ingredients and quantities.
- Butter & oil – the combination gives the cupcakes richness and keeps them moist.
- Cold brew coffee – deepens the chocolate flavour without making them taste like coffee.
- Flour, cocoa powder, baking soda & salt – the dry ingredients that create structure and flavour.
- Sugar – for sweetness and moisture.
- Egg & buttermilk – help bind and soften the cupcakes. If you don’t have buttermilk in the fridge, you can make your own using this homemade buttermilk recipe.
- Vanilla extract – for a little extra flavour.
- Frosting ingredients (butter, powdered sugar, vanilla, cream, salt) – make a rich and creamy buttercream.
- Green food colouring – to give the frosting that classic Christmas wreath look. I used Sugarflair Spruce Green.
- White chocolate & silicone mould – for making the bows.
- Festive sprinkles – to decorate and finish the cupcakes.

Step by Step Instructions
Make the Cupcakes
- Preheat oven to 175°C (350°F) and line a 12-hole cupcake pan with cases.
- Melt the butter and add to a stand mixer bowl fitted with the paddle attachment.
- Add oil, coffee, buttermilk, egg, and vanilla, mixing to combine.
- In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet, pausing to scrape down the bowl.
- Scoop about 3 tablespoons of batter into each cupcake liner. Bake for 20–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Make the White Chocolate Ribbons
- Melt white chocolate in the microwave in 30-second bursts until smooth, or use a bowl over a pan of hot water.
- Pour the white chocolate into ribbon moulds, tapping gently to remove air bubbles. You can use a piping bag or a ziploc bag to make less mess – just put your melted chocolate in the bag, snip the corner and you’re good to go.
- Chill in the fridge for 5 minutes, then carefully remove from the mould.
Make the Frosting
- Beat butter in a stand mixer with a whisk attachment for 2 minutes.
- Slowly add powdered sugar on low speed.
- Scrape down the bowl, then add vanilla, cream, and salt. Beat on high for 2 minutes until fluffy.
- Transfer to a separate bowl.
Assemble the Cupcakes
- Using the white buttercream, pipe a small amount on the top of each cupcake. Turn the cupcakes upside down and put them on a sheet of greaseproof paper on a tray in the freezer for 10-15 minutes. This will give you flat buttercream on top of your cupcakes to pipe your wreath.
- Colour the rest of the buttercream green – you can use a mix of light and dark, or make it all one shade of green – whatever you like.
- Pipe frosting in a circle around the top of each cupcake to create a wreath effect. I used a couple of different star piping tips on one of the designs and a small star piping tip on the other design.
- Add a white chocolate bow to the bottom of the wreath.
- Garnish with festive sprinkles and serve!









FAQ
Can I make these in advance? Yes – bake the cupcakes a day ahead, store them in an airtight container, and frost before serving.
Can I use gel food colouring instead of liquid? Yes, gel colouring often gives a more vibrant colour with less product.
What if I don’t have a ribbon mould? You can use any festive chocolate moulds, or skip it and just use sprinkles.
Can I freeze these? The unfrosted cupcakes freeze beautifully for up to 2 months. Defrost and decorate when ready.

Christmas Wreath Cupcakes
Equipment
- Mixing Bowls
- Star Piping Nozzle optional different sizes
Ingredients
For the Cupcakes:
- 55 grams unsalted butter, melted 4 tbsp
- 60 millilitres vegetable oil ¼ cup
- 120 millilitres cold brew coffee ½ cup
- 125 grams plain flour 1 cup all-purpose flour
- 200 grams caster sugar 1 cup
- 35 grams unsweetened cocoa powder ⅓ cup
- ¾ teaspoon baking soda
- Pinch of salt
- 1 large egg
- 60 millilitres buttermilk ¼ cup
- 1 teaspoon vanilla extract
For the Frosting:
- 170 grams unsalted butter, room temperature ¾ cup
- 340 grams icing sugar 2 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons double cream heavy cream (optional)
- Pinch of salt
- Green food colouring
For Decoration:
- 60 grams white chocolate or candy melts ¼ cup
- festive sprinkles
Instructions
Make the Cupcakes
- Preheat oven to 175°C (350°F) and line a 12-hole cupcake pan with cases.
- Melt the butter and add to a stand mixer bowl fitted with the paddle attachment.
- Add oil, coffee, buttermilk, egg, and vanilla, mixing to combine.
- In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- With the mixer on low, gradually add the dry ingredients to the wet, pausing to scrape down the bowl.
- Scoop about 3 tbsp of batter into each cupcake liner. Bake for 20–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Make the White Chocolate Ribbons
- Melt white chocolate wafers in the microwave in 30-second bursts until smooth, or use a bowl over a pan of hot water.
- Pour into ribbon moulds, tapping gently to remove air bubbles.
- Chill in the fridge for 5 minutes, then carefully remove from the mould.
Make the Frosting
- Beat butter in a stand mixer with a whisk attachment for 2 minutes.
- Slowly add powdered sugar on low speed.
- Scrape down the bowl, then add vanilla, cream, and salt. Beat on high for 2 minutes until fluffy.
- Transfer to a separate bowl and add green food colouring until you achieve your desired shade. Place into a piping bag.
Assemble the Cupcakes
- Pipe frosting in a circle around the top of each cupcake to create a wreath effect.
- Add a white chocolate bow to the bottom of the wreath.
- Garnish with festive sprinkles and serve!