Ladybug Cupcakes

Relish this creative ladybug cupcake that’s made with Betty Crocker® SuperMoist® cake mix and icing – perfect for dessert.

  • Prep Time 55 min
  • Total Time 2 hr 0 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers Betty Crocker™ Whipped cream cheese frosting
2
teaspoons red paste food color
Red sanding sugar
1
tube (4.25 oz) Betty Crocker™ black decorating icing
24
miniature creme-filled chocolate sandwich cookies
48
candy eyes
1
tube (4.25 oz) Betty Crocker™ red decorating icing
48
pieces (1 inch) black string licorice

  • 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 and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 3 In medium bowl, mix frosting and food color. Frost cupcakes. Sprinkle with sanding sugar. Attach small round tip to tube of black decorating icing. On each cupcake, pipe wings and dots on wings. Attach cookie for head. Use black icing to attach candy eyes to cookie. Use red icing for mouth. Insert 2 licorice pieces into each cupcake for antennae.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
),
Sodium
260mg
260%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.