Sunflower Cupcakes Bouquet

Sunflower Cupcakes Bouquet

This delightful edible bouquet is perfect for a bridal shower, garden party or Mother's Day celebrations.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
cans Betty Crocker® Rich & Creamy creamy white frosting
cup powdered sugar
Food color
black gummy raspberries
Green tissue paper
Green pail or clay pot
Green floral oasis
wooden skewers
pieces green licorice
candy spearmint leaves
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  2. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  3. Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
  4. Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.
Makes 58 mini cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
We used seven of the cupcakes to make a cute bouquet and arranged the remaining cupcakes on a large platter. If you like, make additional bouquets and use as centerpieces for individual tables.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Mini Cupcake)
  • Calories 120
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 1g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 0g,
    • Sugars 16g),
  • Protein 0g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.