Flower Pot Cupcakes

82 24 servings, 1 cupcake (60 g) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
1
hr.
22
min.
Servings

24 servings, 1 cupcake (60 g) each

What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Blend in dry pudding mix; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 22 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
  • Frost cupcakes with Cool Whip; top with sprinkles. Insert lollipop stick into centre of each cupcake; decorate with gumdrop pieces as shown in photo.

Variation

Prepare using a yellow cake mix and Jell-O Vanilla Instant Pudding.

Substitute

Substitute jimmies for the coloured sugar.

Servings

  • 24 servings, 1 cupcake (60 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (60 g) each
AMOUNT PER SERVING
Calories 170
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 25mg
Sodium 240mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 15g
Protein 2g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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