Lemon Daisy Cupcakes

Kraft Desserts
Lemon Daisy Cupcakes RecipesRecipe
Makes 24 servings


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1 pkg. (2-layer size) white cake mix
24 NILLA Wafers
3 squares BAKER'S Semi-Sweet Chocolate, melted
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows


Prep: 30 Minutes
Cook: 1 Hour, 10 Minutes

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.

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.

PIPE about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

DECORATE cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutritional Information
Calories: 200
Total fat: 6 g
Saturated fat: 2.5 g
Cholesterol: 5 mg
Sodium: 280 mg
Carbohydrate: 36 g
Dietary Fiber: 0 g
Sugars: 24 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 2% DV

Created date

March 2010