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Fruity Flower Cupcakes

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  • 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
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 box Betty Crocker™ Fruit Roll-Ups® Flavor Mixers or variety pack chewy fruit flavored snacks
  • 1 box Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks


  • 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 Facts are not available for this recipe
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