Lemon Daisy Cupcakes recipe

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Ingredients

1 package (2-layer size) white cake mix
24 each NILLA Wafers
3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Nutrition Info

194.7 calories
carbohydrate: 34.7 g
cholesterol: 2.3 mg
fat: 5.6 g
fiber: 0.4 g
protein: 2.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 268.4 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate, set aside.

  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP, spoon 1-1/2 cups into resealable plastic bag. Seal bag, cut off small corner from bottom of bag.

  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Recipe Yield

24 cupcakes

Recipe Note

Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.

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