Flower Cupcakes

Flower Cupcakes
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These cute decorated cupcakes are perfect for your spring dessert tray.
20 min
Prep Time
3:40
Total Time
24 cupcakes

Ingredients

Cupcakes

1 (15.25- to 16.5-ounce) package
white cake mix
1 cup
milk
1/2 cup
Land O Lakes® Butter, softened
3
large Land O Lakes® Eggs
2 tablespoons
freshly squeezed orange juice
2 teaspoons
freshly grated orange zest
1 (1.5-ounce) bottle
flower-shaped cake sprinkles

Frosting

1 1/2 cups
Land O Lakes® Butter, softened
2 cups
powdered sugar
2 teaspoons
vanilla
2 (7-ounce) jars
marshmallow créme

Decorations

Lollipops
Decorator sugars, jimmies, sprinkles and/or edible glitter
Assorted decorator candies

Directions

  1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  2. Combine all cupcake ingredients exceptsprinkles in bowl; beat on low speed until combined. Beat at medium speed until well mixed. Stir in sprinkles.
  3. Divide batter evenly among paper liners. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
  4. Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.
  5. Decorate lollipops as flowers. Slice colorful gumdrops and attach onto lollipop using frosting as shown. Frost cupcakes, creating mound of frosting on top of each cupcake. Roll frosted cupcake tops in green sprinkles, jimmies, decorator sugar and/or edible glitter. Shape leaves out of green taffy candy. Wrap green taffy candy around stem of lollipop; push stem into cupcake.

Recipe Tips

- Use dark colored muffin pan paper liners, if desired.

- For Lamb Cupcakes, click here Lamb Cupcakes.

Nutrition Facts (1 cupcake without decorations)

Calories
350
Cholesterol
65mg
Carbohydrates
46g
Protein
2g
Fat
18g
Sodium
300mg
Dietary Fiber
0g

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