Enjoy these May flower cupcakes featuring Betty Crocker™ Super Moist™ cake mix, frosting and Decorating Decors candy sprinkles – a beautiful dessert.
May Flowers Cupcakes
- Prep Time 35 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 box (4-serving size) raspberry-flavored gelatin
- 2 tubs (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting
- 24 large marshmallows
- Assorted Betty Crocker™ Decorating Decors candy sprinkles
- 24 small yellow gumdrops
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.
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Step3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
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Step4Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.
Nutrition
Nutrition Facts are not available for this recipe
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