Cupcakes Recipe ⇝ Lemon Daisy Cupcakes

Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.

Recipe by:
Calories:194.7
Lemon Daisy Cupcakes
Prep:30m
Ready in:30m
Serving:24 cupcakes

Ingredients

  • 1 package (2-layer size) white cake mix
  • 24 each NILLA Wafers
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
  • 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
  • 2 cups milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows

Cooking Directions

  1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes; Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Nutrition Facts

  • calories194.7
  • carbohydrateContent34.7 g
  • cholesterolContent2.3 mg
  • fatContent5.6 g
  • fiberContent0.4 g
  • proteinContent2.2 g
  • saturatedFatContent2.3 g
  • sodiumContent268.4 mg
  • sugarContent25 g
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