Lemon Daisy Cupcakes Recipe

Recipesfull introduces to you: Popular Recipes. (Lemon Daisy Cupcakes Recipe). 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.

Brief

Prep 30 mins

Total: 30 mins

Servings: 24

Yield: 24 cupcakes

Lemon Daisy Cupcakes Recipe

Ingredients

1 package (2-layer size) white cake mix

24 each NILLA Wafers

3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate

melted

2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding

2 cups milk

2 cups thawed COOL WHIP Whipped Topping

2 cups JET-PUFFED Miniature Marshmallows

Tips

Directions

Step 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.

Step 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.

Step 3

Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

Step 4

Decorate cupcakes with wafers marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutritional Information

Lemon Daisy Cupcakes Recipe

Servings Per Recipe:24

Calories: 194.7

% Daily Value *

Protein: 2.2g 4%

Carbohydrates: 34.7g 11%

Dietary Fiber: 0.4g 2%

Sugars: 25g

Fat: 5.6g 9%

Saturated Fat: 2.3g 12%

Cholesterol: 2.3mg 1%

Vitamin A Iu: 38.9IU 1%

Niacin Equivalents: 0.6mg 5%

Vitamin C: 0.1mg

Folate: 20.4mcg 5%

Calcium: 64.7mg 7%

Iron: 0.5mg 3%

Magnesium: 4.6mg 2%

Potassium: 55.4mg 2%

Sodium: 268.4mg 11%

Thiamin: 0.1mg 6%

Calories From Fat: 50.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.