These May Flowers Lemon Cupcakes are as sweet and simple as it gets. Made with just 5-ingredients and topped with adorable marshmallow flowers, they’re perfect for Mother’s Day and other spring occasions.
Hey friends! It’s Rebecca again from Living Better Together and I’m so excited that May is finally upon us! Man, has it been a long winter or what? I’m pretty sure I have the blackest thumb ever, but somehow there’s some green stuff popping up in my garden! Yay, for not killing it all last year! Anyways, I’m super excited to see flowers again once they get here and I figure if the flowers aren’t quite blooming yet, I can always make some inside. Out of marshmallows of course. On top of some cupcakes, obviously. And lemon cupcakes at that – is there a more spring-like flavor than lemon, I think not!
What I love most about these cupcakes though is how easy they are to make, from the base to the frosting to the flowers, they’re just so simple. It’s because of how easy they are that they’re perfect for whipping up with the kiddos. Mom’s would love some of these cupcakes for breakfast in bed on Mother’s Day and they’d be a fun treat to send in for classmates on the day of the spring concert!
Because of that, there’s no fancy frosting piping going on here, just let the kids spread it on as they wish. It’s the effort that really matters and they’re going to have so much fun making these. I first posted the recipe for the cupcake base in my Lemon Cheesecake Tinker Bell Cupcakes, but instead of topping these with a cheesecake frosting, I went with a light and fluffy lemon one! We’re totally loading the lemon on over here! You can make any flavor cupcakes you’d like though or even add these flowers to frosted brownies or lemon bars.
The Marshmallow Flowers are as easy as 1, 2, 3!
1. Cut 4 mini marshmallows in half at a diagonal and 1 in half right across the middle with scissors (per cupcake).
2. Dip the sticky cut side in colored sugar sprinkles.
3. Arrange on prepared cupcakes with the round one in the middle and the petal shapes around it.
Can You Freeze Cupcakes?
Cupcakes freeze well.
After they are cool, place them on a baking sheet in the freezer.
After a couple of hours, they will be frozen and you can transfer them to freezer bags.
Cupcakes will keep for up to 3 month in the freezer.
Why Do Cupcakes Stick to the Paper Wrappers?
If your cupcakes are sticking to the wrappers, try a couple of different things.
Lower quality wrappers tend to stick, so buy a good quality wrapper.
Be sure you spray the paper wrapper with non stick spray.
Try putting a pan of water on the lower shelf of the oven when you bake the cupcakes.
The added moisture will help the wrappers come off easily.
Let the cupcakes cool completely before removing the papers.
May Flowers Lemon Cupcakes
- 1 box Lemon Cake Mix
- 12 oz. 7-Up (room temp)
- 2 cups Heavy Cream
- ½ cup Confectioners’ Sugar
- ⅓ cup Jell-O Instant Lemon Pudding Mix (dry)
- Preheat oven to 350 F.
- Line cupcake pan with cupcake liners.
- Whisk together cake mix and room temp 7-Up in a large bowl until fully combined and smooth.
- Fill cupcake liners about ¾ full of cupcake batter.
- Bake for 15-18 minutes until toothpick comes clean and cupcake tops spring back when touched.
- Remove from pan and allow to cool completely on a cooling rack.
- Combine heavy cream, confectioners’ sugar, and dry cheesecake pudding mix in a stand mixer and beat in medium-high speed with a whisk attachment until light and fluffy, about 2-3 minutes.
- You may need to scrape down the sides half way through.
- Pipe frosting onto cooled cupcakes and finish off with marshmallow flowers as shown above.
If you want to lighten up on the lemon, try switching out the lemon pudding mix in the frosting for vanilla!
Amount Per Serving:Calories: 173 Saturated Fat: 0g Cholesterol: 36.2mg Sodium: 0mg Carbohydrates: 18.7g Fiber: 0g Sugar: 8.4g Protein: 0.9g
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