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April Showers Cupcakes

April Showers Cupcakes
  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
Enjoy spring with these delicious cupcakes made with Betty Crocker™ Super Moist™ white cake mix and frosting – perfect for dessert.
Updated May 2, 2013

Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1/3 cup light blue candy sprinkles
  • 2 1/2 cups Betty Crocker™ Whipped fluffy white frosting (from two 12-oz containers)
  • 144 miniature marshmallows (1 1/2 cups)
  • 24 paper drink umbrellas

Steps

  • 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. Fold in candy sprinkles until blended. 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
    Spoon frosting into decorating bag fitted with 1/2-inch plain tip. On each cupcake, pipe frosting to look like a cloud. Sprinkle with marshmallows. Insert paper umbrella into frosting.

  • For a springtime luncheon, make a batch of these cute cupcakes to go alongside May Flowers Cupcakes.

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Total Fat
9g
0%
Saturated Fat
2g
0%
Sodium
180mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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