Marshmallow Topped Lucky Cupcakes

  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 24

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Gently stir in sprinkles. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 3
    Bake as directed on box for cupcakes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely, about 30 minutes.
  • 4
    Frost cupcakes with frosting. Sprinkle marshmallows on frosted cupcakes; press lightly into frosting. Store loosely covered.

  • Like chocolate and mint? Use devil's food cake mix and add 1/4 teaspoon pure peppermint extract to the batter for a fun flavor change.

Nutrition Facts are not available for this recipe
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