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May Flowers Cupcakes

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May Flowers Cupcakes
  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 24
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Enjoy these May flower cupcakes featuring Betty Crocker™ Super Moist™ cake mix, frosting and Decorating Decors candy sprinkles – a beautiful dessert.
Updated Jun 11, 2013

Ingredients

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 and adding gelatin. 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
    Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.

Nutrition

200 Calories, 10g Total Fat, 1g Protein, 46g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Total Fat
10g
0%
Saturated Fat
2 1/2g
0%
Sodium
230mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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