Simple Wedding Cupcakes

Simple Wedding Cupcakes

Dress up ordinary cupcakes with an assortment of eye-catching decorations.

Prep Time

1:00

Hr:Mins

Total Time

1:25

Hr:Mins

Makes

24

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® white cake mix
White paper baking cups
Water, vegetable oil and egg whites called for on cake mix box
2
containers Betty Crocker® Rich & Creamy creamy white frosting
Decorating Options
White Chocolate Curls (below)
Pink rose petals
Handmade paper, cut into 8x1 1/4-inch strips
Decorator sugar crystals or edible glitter
Ribbon
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
  2. Frost cupcakes with frosting. Choose from these decorating options: • Top cupcakes with white chocolate curls (see below) or rose petals. • Wrap handmade paper around each cupcake; attach permanent double-stick tape. • Sprinkle decorator sugar crystals or edible glitter over frosting. • Wrap ribbon around each cupcake and tie in a bow. Store loosely covered.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for edible flowers and/or rose petals in the produce department of the grocery store. Edible flowers have not been treated with chemicals so are safe to eat.
Choose the bride’s wedding colors for the frosting and decorations for these cupcakes. For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com
Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.

Nutrition Information:

1 Serving (1 Cupcake (Cake and Frosting Only))
  • Calories 370
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 95mg;
  • Sodium 300mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 0g,
    • Sugars 37g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 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;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.