Flower Pot Cupcakes

4
(1) 1 Review
Prep Time
30
min.
Total Time
1
hr.
22
min.
Servings

24 servings

Let your crafty side bloom with these adorable and delectably moist chocolate cupcakes.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in dry pudding mix. Spoon into 24 paper-lined muffin cups.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
  • Frost cupcakes with COOL WHIP; sprinkle with sugar. Insert sucker stick in center of each cupcake; decorate with 2 spearmint leaf halves.

Variation

Prepare using a yellow cake mix and 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.

Substitute

Substitute jimmies for the colored sugar.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 25mg
Sodium 270mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 27g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %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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  • PRichey02 |

    Recipe was fun, but I had to go to 11 stores before I found the small flat suckers, and at the 12th store I finally found the green spearmint leaves (found them at CVS). I spent a lot of time looking for these ingredients.

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