May Flowers Cupcakes Recipes

MAY FLOWERS CUPCAKES

May Flowers Cupcakes image

Enjoy these May flower cupcakes featuring Betty Crocker™ Super Moist™ cake mix, frosting and Decorating Decors candy sprinkles - a beautiful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
2 containers Betty Crocker™ Whipped cream cheese frosting
24 large marshmallows
Assorted Betty Crocker™ Decorating Decors candy sprinkles
24 small yellow gumdrops

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.
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.
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 Facts : Calories 200, Carbohydrate 46 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg

EASY FLOWER CUPCAKES

Easy Flower Cupcakes image

These delightful and easy flower-shaped cupcakes are a lovely idea for birthdays, Mother's Day, and Easter. The flowers are created with marshmallows, so no piping skills required.

Provided by Claudia_Meilinger

Categories Desserts Cakes Holiday Cake Recipes

Time 1h9m

Yield 8

Number Of Ingredients 15

Ingredients

6 ½ tablespoons unsalted butter, at room temperature
6 tablespoons white sugar
1 teaspoon vanilla sugar
2 small eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
¼ cup unsalted butter
¼ cup cream cheese, softened
1 cup confectioners' sugar, or as needed
½ teaspoon vanilla extract
8 large marshmallows
½ cup assorted colored sprinkles
8 candy-coated milk chocolate pieces (such as M&M's®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
Combine 6 1/2 tablespoons butter, sugar, and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth.
Mix flour, baking powder, and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Cupcakes sink slightly after baking, which is fine as it creates a flat surface for the flowers.
Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar, 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside.
Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors.
Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 49.7 g, Cholesterol 82.6 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 11.6 g, Sodium 125.2 mg, Sugar 28.9 g

BLOOMING FLOWER CUPCAKES RECIPE

Blooming Flower Cupcakes Recipe image

Spring showers mean May flowers, just like these adorable and sweet treats. Bring on the sunshine at your next celebration with these easy and colorful cupcakes.

Provided by @MakeItYours

Number Of Ingredients 4

Ingredients

1 pkg. (2-layer size) white cake mix
1 container (18 oz.) ready-to-spread white frosting
192 Mini NILLA Wafers
1/4 cup assorted colored sugars

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
Frost cupcakes.
Arrange 8 wafers around top edge of each cupcake to resemble flower petals; sprinkle with sugars.

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