May Flowers Cupcakes

May Flowers Cupcakes

Enjoy these May flower cupcakes featuring Betty Crocker® SuperMoist® cake mix, frosting and Decorating Decors candy sprinkles – a beautiful dessert.

Prep Time

35

Minutes

Total Time

1:40

Hr:Mins

Makes

24

servings

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
box (4-serving size) raspberry-flavored gelatin
2
containers Betty Crocker® Whipped cream cheese frosting
24
large marshmallows
Assorted Betty Crocker® Decorating Decors candy sprinkles
24
small yellow gumdrops
  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 and adding gelatin. 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. Frost 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.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 10g
      • (Saturated Fat 2 1/2g,),
    • Sodium 230mg;
    • Total Carbohydrate 46g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.