lemon daisy cupcakes
Breakfast
Lemon Daisy Cupcakes
Bright lemon cupcakes often decorated with floral patterns or daisy toppers—light, citrusy, and great for springtime occasions or tea parties.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 24 nilla wafers
- 3 squares baker's semi-sweet chocolate, melted
- 2 (3.4 ounce) packages jell-o lemon flavor instant pudding & pie filling
- 2 cups milk
- 2 cups thawed cool whip whipped topping
- 2 cups jet-puffed miniature marshmallows
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.
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