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Fruity Flower Cupcakes

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Fruity Flower Cupcakes
  • Prep 15 min
  • Total 50 min
  • Servings 24
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Make these colorful cupcakes for your "Dia de Los Muertos" celebration.
Updated Dec 11, 2013

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely. Frost cupcakes with frosting.
  • 2
    To make flowers, unroll and remove paper from 18 Betty Crocker Fruit Roll-Ups. Cut 4 circles out of each snack using 2-inch round cutter. Using 3 circles for each flower, pinch each circle in the middle and twist to create petals. Place the petals on top of cupcake next to one another to create flower. Place on top of each cupcake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use yellow and orange fruit snacks to create Mexican marigolds to top your cupcakes.

Nutrition

200 Calories, 7g Total Fat, 1g Protein, 31g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
25mg
1%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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