These cute decorated cupcakes are perfect for your spring dessert tray.
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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
1 1/2 cups Land O Lakes® Butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 (7-ounce) jars marshmallow créme
Decorator sugars, jimmies, sprinkles and/or edible glitter
Assorted decorator candies
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients except sprinkles in bowl; beat on low speed until combined. Beat at medium speed until well mixed. Stir in sprinkles.
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.
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.
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.
- Use dark colored muffin pan paper liners, if desired.
- For Lamb Cupcakes, click here Lamb Cupcakes.
Too cute to eat? You won’t be able to resist your first delicious bite. If decorating cupcakes isn’t your thing, focus on fresh, light flavors like lemon, pineapple and coconut.