Lemon Daisy Cupcakes

Lemon Daisy Cupcakes

3 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  KRAFT®

“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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Ingredients

Adjust Servings

Original recipe yields 24 cupcakes

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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.

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Reviews (3)

Rate This Recipe
Ally
11

Ally

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

ImThePrincess
8

ImThePrincess

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 cupcake is a total pain in the rear end so what I did was just melt some chocolate and take a fork, dip it in the chocolate and drizzle over the top. Makes the cupcake look great and adds the chocolate flavor. YUMMY!!

Abbysmommy_41407
6

Abbysmommy_41407

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

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 34.7 g
  • 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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