Fall Wreath Cupcake Cake

Prep Time 1 hour
Total Time 1 hour 15 minutes
Servings 14 cupcakes

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An easy cupcake decorating technique that’s perfect for dessert at your Thanksgiving dinner! Change up the colors to suit the season.

chocolate cupcakes in a circle decorated with frosting leaves in fall colors to form a wreath

So, I really like cake.

Also, I really like decorating cakes. And cupcakes. And just generally making pretty, edible things and playing with my food.

close up of frosting in fall leaves shapes and colors of red green and yellow

But I don’t do many posts about cake or cupcake decorating because I think that’s probably not why most of you are here. Most of you are here for one pot pastas or slow cooker meals or cookies (man I like cookies….).

But every once in a while I just need to break out the food coloring and the piping bags and go to town.

All you need is some cupcakes, some food coloring, and a leaf tip (or multiple) to make a wreath like this, and it’s actually really easy to do!

overhead close up of half of fall wreath with frosting in fall colors of green red and yellow
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Fall Wreath Cupcake Cake

5 from 1 vote
An easy cupcake decorating technique that’s perfect for dessert at your Thanksgiving dinner! Change up the colors to suit the season.
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Cuisine American
Course Dessert
Servings 14 cupcakes
Calories 356cal


Chocolate Cupcakes:

  • 1/2 cup butter
  • 2 ounces good quality chocolate
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup plain or vanilla yogurt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 3/4 cup butter, room temperature 1.5 sticks
  • 3 cups powdered icing sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk or cream
  • food coloring


  • For the cupcakes:Preheat the oven to 350 degrees F and line about 14 muffin cups with paper liners.
  • Melt together the butter and chocolate in the microwave, heating in 20-30 second increments and stirring each time until smooth. Set aside to cool slightly.
  • In the bowl of a stand mixer (or in a large bowl with an electric mixer), combine eggs, sugar, vanilla and yogurt until smooth.
  • Add melted chocolate mixture and beat until combined.
  • Add cocoa, flour, baking soda, baking powder and salt and beat just until combined. Batter will be thick and almost mousse-like in texture.
  • Spoon into prepared muffin pans, each cup about ⅔ full, and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature.
  • Frosting:In a stand mixer (or in a large bowl with an electric mixer), beat butter until smooth. Add powdered sugar, vanilla and milk and beat on low until combined. Beat on high 1-2 minutes until fluffy and smooth.
  • To make the cupcake cake:Divide frosting into 4-5 small bowls and color with food coloring as desired. I had brown for the base, red, burgundy, green, and warm yellow.
  • I find the frosting gets warm after mixing the food coloring in and I like to cover and refrigerate at least 1-2 hours before piping.
  • Place frosting in separate piping bags — the brown fitted with a small round tip, the colors fitted with leaf tips (or use couplers if you don’t have enough leaf tips to go around — then you can easily switch the tips).
  • Arrange cupcakes in a circle (can be as small or large as you want). Pipe the brown frosting in circles around the top of the cupcakes to form the base of your wreath. Try to cover as much of the top as possible — this will keep your leaves from sinking in the cracks.
  • Pipe different colored leaves all around the cupcakes until you are happy with the colors and fullness.
  • *To pipe a leaf with your leaf tip: Hold the piping bag so the tip has one point to the sky and one point to the bottom (the cupcake). Squeeze the bag and hold the tip in place to build the base of your leaf. Slowly move the tip out and release pressure on the bag, dragging the tip out to make the point. They won’t all be perfect — and that’s okay! You can always do another one on top of the ones you dislike.

Nutrition Information

Calories: 356cal | Carbohydrates: 46g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 241mg | Potassium: 119mg | Fiber: 1g | Sugar: 38g | Vitamin A: 550IU | Calcium: 38mg | Iron: 1mg

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Chocolate cupcakes barely adapted from I Am Baker, original recipe from Sally’s Baking Addiction.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Stacey @ Bake Eat Repeat says

    That is such a cute idea for a holiday dessert – the wreath and the leaves look amazing. I love decorating cakes too, but generally just break out the piping bags for birthdays – I’ll have to start thinking of the other holidays too I suppose!

  2. Alyssa @ My Sequined Life says

    How beautiful is this cupcake wreath Ashley!?! I lack the patience (and creativity) for decorative icing techniques but it’s on my list of things to learn. Along with a million other things haha! I could so see this being a Thanksgiving centerpiece!

  3. marcie says

    I’m so not a patient person when it comes to decorating cake. I’m so impressed with all the beautiful detail on this wreath, Ashley! Cupcake cakes are so fun, and you’ve made this one so elegant!

    • Ashley Fehr says

      Haha, you can totally do it Dorothy! The leaves are really easy to make once you get the hang of it, there’s no twisting or turning at all, just squeeze and let go! 🙂

  4. Johlene@FlavoursandFrosting says

    I have a few leaf tips and would love to make something like this for Christmas.. love this idea 🙂
    ps. I made your apricot preserve and balsamic turkey breasts yesterday but added sweet potato and red onion to make a casserole dish.. and the flavors were devine! 🙂 🙂

    • Ashley Fehr says

      Thanks Johlene! I’m so glad you liked it! And I think I actually got this idea from seeing a Christmas wreath cupcake cake somewhere… Lol. I thought it would be so pretty in fall colors!

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