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Lemon Daisy Cupcakes

  • 24servings
  • 195calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (2-layer size) white cake mix

  2. 24 NILLA Wafers

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

  4. 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding

  5. 2 cups milk

  6. 2 cups thawed COOL WHIP Whipped Topping

  7. 2 cups JET-PUFFED Miniature Marshmallows

Instructions Jump to Ingredients ↑

  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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