Lemon Daisy Cupcakes Recipe - Allrecipes.com
Lemon Daisy Cupcakes Recipe
  • READY IN 30 mins

Lemon Daisy Cupcakes

Recipe by  

"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."

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Original recipe makes 24 cupcakes Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  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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Footnotes

  • Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  • Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.
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Reviews More Reviews

Jun 02, 2009

Excelant!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 
Jun 15, 2011

These are so GOOD!!! My husband cant get enough of them. He said they taste like Boston Creme pie only with a little more lemony flavor. I will say making the daisy design on top of the cupcake is a total pain in the rear end so what I did was just melt some chocolate and take a fork, dip it in the chocolate and drizzle over the top. Makes the cupcake look great and adds the chocolate flavor. YUMMY!!

 

5 Ratings

Apr 19, 2011

These were adorable, excecpt I didnt use the marshmallows, I just piped the left over frosting around the choc. cookie! Excellent!!

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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