Spring Cupcake Bouquet
These pretty cupcakes are made with crushed pineapple and frosted with a creamy orange marmalade frosting. A prefect way to welcome spring!
45 minute prep time, 1:30 total baking time
24 cupcakes
Ingredients:
Cupcakes
1 (18.25-ounce) package butter recipe yellow cake mix
1/2 cup Land O Lakes® Butter, melted
1/4 cup water
3 Land O Lakes® All-Natural Eggs
1 (8-ounce) can crushed pineapple, undrained
Frosting
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
4 to 4 1/2 cups powdered sugar
1/4 cup orange marmalade
Decorations
Assorted candies, marshmallows, nuts, decorator sugars etc.
Directions:
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in large bowl. Beat at low speed 30 seconds. Increase speed to high; beat, scraping bowl often, until well mixed.
Fill each prepared muffin cup 2/3 full. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to wire cooling rack. Cool completely.
Combine 1/2 cup butter and cream cheese in large bowl. Beat at high speed, scraping bowl often, until creamy. Reduce speed to low; add 4 cups powdered sugar and marmalade. Beat until well mixed. Increase speed to high; beat until creamy, adding additional powdered sugar for desired spreading consistency.
Frost cooled cupcakes. Decorate as desired to create flowers. Store covered in refrigerator.
*Recipe Tips:
- Make both mini and regular-sized cupcakes for an extra special bouquet. Bake mini cupcakes for 13 to 15 minutes.
- Use green licorice and spearmint leaves to create stems and leaves on plate.
- To make daisies, cut large marshmallows into 5 slices. Use round candy for center and arrange marshmallow slices around candy. Sprinkle with yellow decorator sugar.
- To make bee, cut 1 blackberry-shaped candy and 1 yellow jellybean in half. Attach pieces alternating yellow and black to sticky cut-sides of candy. If desired, use pieces of black string licorice for antennas. Use frosting to attach antennas.
45 minute prep time, 1:30 total baking time
24 cupcakes
Ingredients:
Cupcakes
1 (18.25-ounce) package butter recipe yellow cake mix
1/2 cup Land O Lakes® Butter, melted
1/4 cup water
3 Land O Lakes® All-Natural Eggs
1 (8-ounce) can crushed pineapple, undrained
Frosting
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
4 to 4 1/2 cups powdered sugar
1/4 cup orange marmalade
Decorations
Assorted candies, marshmallows, nuts, decorator sugars etc.
Directions:
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in large bowl. Beat at low speed 30 seconds. Increase speed to high; beat, scraping bowl often, until well mixed.
Fill each prepared muffin cup 2/3 full. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to wire cooling rack. Cool completely.
Combine 1/2 cup butter and cream cheese in large bowl. Beat at high speed, scraping bowl often, until creamy. Reduce speed to low; add 4 cups powdered sugar and marmalade. Beat until well mixed. Increase speed to high; beat until creamy, adding additional powdered sugar for desired spreading consistency.
Frost cooled cupcakes. Decorate as desired to create flowers. Store covered in refrigerator.
*Recipe Tips:
- Make both mini and regular-sized cupcakes for an extra special bouquet. Bake mini cupcakes for 13 to 15 minutes.
- Use green licorice and spearmint leaves to create stems and leaves on plate.
- To make daisies, cut large marshmallows into 5 slices. Use round candy for center and arrange marshmallow slices around candy. Sprinkle with yellow decorator sugar.
- To make bee, cut 1 blackberry-shaped candy and 1 yellow jellybean in half. Attach pieces alternating yellow and black to sticky cut-sides of candy. If desired, use pieces of black string licorice for antennas. Use frosting to attach antennas.
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