April Showers Cupcakes

April Showers Cupcakes

Enjoy spring with these delicious cupcakes made with Betty Crocker® SuperMoist® white cake mix and frosting – perfect for dessert.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
cup light blue candy sprinkles
2 1/2
cups Betty Crocker® Whipped fluffy white frosting (from two 12-oz containers)
miniature marshmallows (1 1/2 cups)
paper drink umbrellas
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Fold in candy sprinkles until blended. Divide batter evenly among muffin cups.
  3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  4. Spoon frosting into decorating bag fitted with 1/2-inch plain tip. On each cupcake, pipe frosting to look like a cloud. Sprinkle with marshmallows. Insert paper umbrella into frosting.
Makes 24 servings (1 cupcake)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
For a springtime luncheon, make a batch of these cute cupcakes to go alongside May Flowers Cupcakes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • Total Fat 9g
      • (Saturated Fat 2g,),
    • Sodium 180mg;
    • Total Carbohydrate 35g
      • (Dietary Fiber 0g,
    • Protein 0g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1 1/2 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.