Lemon Daisy Cupcakes

Lemon Daisy Cupcakes

3

"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."

Ingredients

30 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  • Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Reviews

3

Excelant!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

These are so GOOD!!! My husband cant get enough of them. He said they taste like Boston Creme pie only with a little more lemony flavor. I will say making the daisy design on top of the cupca...

These were adorable, excecpt I didnt use the marshmallows, I just piped the left over frosting around the choc. cookie! Excellent!!