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Spring Cupcake Bouquet



1 (15.25- to 16.5-ounce) package butter recipe yellow cake mix

1/2 cup Land O Lakes® Butter, melted

1/4 cup water

3 large Land O Lakes® Eggs

1 (8-ounce) can crushed pineapple, undrained


1/2 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

4 to 4 1/2 cups powdered sugar

1/4 cup orange marmalade


Assorted candies, marshmallows, nuts, decorator sugars etc.

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine all cupcake ingredients in bowl. Beat at low speed 30 seconds. Beat at high speed, scraping bowl often, until well mixed.

  3. STEP 3

    Fill each prepared muffin cup 2/3 full. Bake 16-19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.

  4. STEP 4

    Combine 1/2 cup butter and cream cheese in bowl. Beat at high speed, scraping bowl often, until creamy. Add 4 cups powdered sugar and marmalade. Beat at low speed until well mixed. Beat at high speed until creamy, adding additional powdered sugar for desired spreading consistency.

  5. STEP 5

    Frost cooled cupcakes. Decorate as desired to create flowers. Store covered in refrigerator.

Tip #1

- Make both mini and regular-sized cupcakes for an extra special bouquet. Bake mini cupcakes 13-15 minutes.

Tip #2

- Use green licorice and spearmint leaves to create stems and leaves on plate.

Tip #3

- To make daisies, cut large marshmallows into 5 slices. Use round candy for center and arrange marshmallow slices around candy. Sprinkle with yellow decorator sugar.

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