Pull-apart Mini Cupcake Easter Wreath Recipe

Preheat the oven to 350°F (175°C) and line a mini cupcake tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Divide the batter into three separate bowls. Leave one bowl plain, color one bowl green with food coloring, and color the other bowl a lighter shade of green.

Spoon a small amount of each colored batter into each cupcake liner, creating a marbled effect.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

Arrange the cooled cupcakes in a wreath shape on a serving platter.

Decorate with assorted candy Easter eggs, pressing them into the cupcakes.

Dust the cupcakes with powdered sugar to resemble snow, if desired.

Serve and enjoy!