Marshmallow Flower Cupcakes
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Marshmallow Flower Cupcakes - Funfetti cupcakes with sprinkled marshmallow flowers perfect for spring!
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Happy Spring!! I'm so excited we finally get to celebrate the arrival of spring, but honestly, it still doesn't look or feel much like spring around Wisconsin yet. The snow seems to continue to come and go. Every time it comes back I'm sure to let Mother Nature know that we've had enough. Snow is no longer a welcome guest.
Around this time, I always make a fun, spring-like dessert to get myself out of the winter funk. I've made pretzel butterflies, flowers and even cotton candy popcorn. Today we're making cupcakes. While the actual cupcake recipe comes right from the box, it's the pretty flower on the top that I really want to talk about.
It all starts with a beautifully, hand frosted cupcake. And when I say "beautifully frosted," I mean sticking your knife into a frosting tub and slathering it on the cupcake.
If you want to get more artistic than that, you go, girl. I got this Wilton coupler a couple years ago for Christmas and I haven't even taken it out of the box yet. When I do, you'll be the first to know. I'll let you know how it works. 😉
Alright, so once you have your cupcakes frosted and ready to go, it's time to put the flowers on. I promise you, this is quite easy. Use a dampened kitchen shears to "slice" the marshmallows and then decorate the sticky centers with nonpareils, sprinkles or colored sugar.
I put five marshmallow "petals" on each cupcake.
You kind of want to overlap the marshmallows. The best tip I can give is to use your fingers to pinch the end of the marshmallow while placing near the center of the cupcake. I used nonpareils for my cupcakes and I tried a couple different color combinations.
Out of all of the color combinations I tried, this yellow, pink and blue combo was my favorite. Maybe because it felt the most like spring.
I used Easter M&Ms for the centers of the flowers.
I really loved how these marshmallow flower cupcakes turned out.
And the kiddos did, too. We decided we're just going to keep eating cupcakes until spring "officially" shows its face. At that point, we'll switch over to ice cream. Happy Spring, friends!
Marshmallow Flower Cupcakes
Ingredients
- 1 box Funfetti cake mix
- Eggs (vegetable oil and water needed to prepare cake mix)
- Vanilla frosting - store bought or your favorite recipe
- 25 - 30 large marshmallows
- Nonpareils (sprinkles or colored sugar)
- M&Ms (I used the Easter M&Ms)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place a paper baking cup into each of the cups of the muffin pan.
- Prepare cake mix as directed on box using the ingredients needed.
- Fill each muffin cup about ⅔ full.
- Bake as directed on cake mix box. Cool completely.
- Frost cupcakes with frosting.
- Dampen a kitchen shears with some water and cut the marshmallows into slices (figure 5 slices for each cupcake).
- Sprinkle each slice with nonpareils, sprinkles or colored sugar.
- Arrange the slices on the cupcakes in a flower shape (see notes below).
Notes
- Consistent Slicing: To ensure uniformity in your marshmallow flower slices, dampen your kitchen shears with water before cutting. This prevents the marshmallows from sticking to the blades and helps achieve clean, even cuts.
- Play with Presentation: Get creative with how you arrange the marshmallow slices on your cupcakes. You can create traditional flower shapes by arranging the slices in a circular pattern, or experiment with different designs like petals radiating outward or layered patterns for a unique look.
- Personalize with Toppings: Customize your marshmallow flower cupcakes by using various toppings for the centers of the flowers. Instead of M&Ms, consider using other candies like jelly beans, chocolate chips, or even edible flowers for a more natural touch. This adds visual interest and allows you to tailor the cupcakes to different themes or occasions.
Oh so nice wish I could reach into the computer and take one