“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.” - by KRAFT®
Ingredients
Adjust Servings
Original recipe yields 24 cupcakes
Directions
- 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.
- 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.
- Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
- Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
Nutrition
Amount Per Serving (24 total)
- Calories
- 195 cal
- 10%
- Fat
- 5.6 g
- 9%
- Carbs
- 34.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
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 ..." See morea 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!!"
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