Description
Take these festive cupcakes and turn them into a show-stopping centerpiece! This cupcake wreath is made from gingerbread cupcakes, creamy frosting, and an array of edible decorations. Add some sparkle with sugared cranberries and raw sugar sprinkles. Enjoy!
Ingredients
To Decorate
- 2 dozen cupcakes, baked and cooled
- 1 batch buttercream
- Raw sugar
- Rosemary
- Mint
- Dried oranges
- Sugared cranberries
- Raspberries
- Yogurt pretzels
Gingerbread Cupcakes
- 3 1/4 cup all-purpose flour 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar 1/2 cup brown sugar 4 large eggs 2/3 cup molasses 1/2 cup sour cream 1/2 cup milk
Instructions
Preheat the oven to 350°F. Line two cupcake pans with paper liners and set aside. Combine the flour, baking soda, baking powder, salt, and spices in a large bowl and set aside.
Use an electric mixer to beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, until combined. Add the molasses and mix to combine.
Add half of the flour mixture and stir to combine. Add the sour cream and milk then mix to combine. Add the remaining flour and mix until smooth.
Fill the cupcake liners ⅔ to ¾ of the way full. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before icing and decorating.