Comida Kraft
Recipe Box

Flower Garden Cupcakes

(4) 1 Review
Prep Time
Total Time

24 servings

These cupcakes will make your spring holiday dessert table look like a garden in bloom. Make decorative flowers with marshmallows, colored sugar and more.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring(s) as desired; spread over cupcakes.
  • Decorate as desired. (See tip.)


Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add small candy to center of each. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 180
% Daily Value
Total fat 4g
Saturated fat 2g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 23g
Protein 2g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Janbaw |

    so pretty

  • julole |

  • stanzinger |