Marbled Strawberry Lemon Flower Cupcakes
These marbled strawberry lemon flower cupcakes are the perfect spring dessert, made with a simple box cake mix hack and finished with marshmallow petals for easy spring baking.
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These box cake mix flower cupcakes with lemon strawberry swirl are the perfect spring dessert for a crowd!
They’re light, bright, and perfectly fancy, whether you’re needing spring party food, baby shower cupcakes, Mother’s Day cupcakes, or a cute cupcake design for your Easter dessert table.
Guests will be wowed by these elegant cupcakes with delicate marshmallow flower petals, and they won’t believe how easy they are to make!
You’ll love this recipe because it’s:
- Unique and festive: These unique cupcakes have a creative topping that is sure to stand out among your favorite spring cupcakes.
- Great for a crowd: This recipe makes 24 cupcakes, but it can easily be doubled by using the full boxes of mix.
- Prep-ahead-friendly: You can bake the cupcakes a day in advance and top them on the day of your party to save time.
Step-by-Step Instructions
Preheat your oven to 350° F.
In two separate bowls, prepare ½ box of strawberry cake mix and ½ box of lemon cake mix according to the box instructions. For both batters combined, I used 3 eggs, 1 cup water, and ½ cup neutral oil, divided evenly between the two bowls. (My kiddos don’t like lemon, so I’m using yellow cake mix.)
Once mixed, scoop alternating tablespoons of each batter into the cupcake liners until ¾ full.
Give the pan a couple taps on the counter to set, then bake in the oven for 19–23 minutes. My oven works well with 20 minutes.
While the cupcakes are baking, make the marshmallow flowers by cutting 4 slits into 24 marshmallows, fanning the petals, and adding a yellow M&M candy (24 total) to the centers.
Once your cupcakes are done baking (a toothpick inserted into the center comes out clean), place them on a rack to cool completely before piping on the frosting.
While the cupcakes are cooling, add a 12 oz tub of prepared buttercream frosting to a large piping bag.
When the cupcakes are cool, pipe on the frosting, starting in the center of each cupcake and creating a swirl pattern to the outer edge until completely covered.
Top each cupcake with a marshmallow flower, and enjoy!
Recipe Tips and Substitutions
Tips and Tricks
- Alternate the batter carefully. Use a tablespoon to add alternating scoops of strawberry and lemon batter. This creates a pretty marbled effect without overmixing the colors.
- Don’t swirl the batter. Resist the urge to swirl with a toothpick. The marbling happens naturally as the batters bake and keeps the colors distinct.
- Fill liners evenly. Filling cupcake liners about ¾ full helps prevent overflow and ensures even baking.
- Tap the pan before baking. A few taps on the counter remove air bubbles and help the batter settle evenly.
- Cool completely before frosting. Warm cupcakes will melt the buttercream and cause the marshmallow flowers to slide.
- Work gently with marshmallows. Use kitchen scissors lightly coated with nonstick spray to make clean cuts and prevent sticking.
Substitutions
- Cake mix: If lemon cake mix isn’t your favorite, yellow cake mix works perfectly and still pairs well with strawberry.
- Frosting: Use homemade buttercream, cream cheese frosting, or store-bought frosting. Vanilla and lemon flavors both complement the cupcakes well.
- Candy center: Replace yellow M&Ms with lemon drops, yellow Sixlets, or yellow candy melts.
Serve This These With
These strawberry lemon flower cupcakes pair well with other spring party foods like these:
- Classic Deviled Eggs
- Creamy Knorr Spinach Dip
- Puff Pastry Spinach Rolls
- Classic Ambrosia Salad
- Fried Lilac Flowers Mother’s Day Dessert
FAQs
Yes. Bake the cupcakes up to 24 hours in advance and store them unfrosted in an airtight container. Frost and decorate the day of serving for best results.
Store frosted cupcakes in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Bring to room temperature before serving.
Yes. Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost and decorate.
If the batters were mixed together too much or one batter was much thicker than the other, the marbling may blend. Alternating small scoops works best.
Ingredients
Equipment
Method
- Preheat your oven to 350° F.
- In two separate bowls, prepare ½ box of strawberry cake mix and ½ box of lemon cake mix according to the box instructions. For both batters combined, I used 3 eggs, 1 cup water, and ½ cup neutral oil, divided evenly between the two bowls. (My kiddos don’t like lemon, so I’m using yellow cake mix.)
- Once mixed, scoop alternating tablespoons of each batter into the cupcake liners until ¾ full.
- Give the pan a couple taps on the counter to set, then bake in the oven for 19–23 minutes. My oven works well with 20 minutes.
- While the cupcakes are baking, make the marshmallow flowers by cutting 4 slits into 24 marshmallows, fanning the petals, and adding a yellow M&M candy (24 total) to the centers.
- Once your cupcakes are done baking (a toothpick inserted into the center comes out clean), place them on a rack to cool completely before piping on the frosting.
- While the cupcakes are cooling, add a 12 oz tub of prepared buttercream frosting to a large piping bag.
- When the cupcakes are cool, pipe on the frosting, starting in the center of each cupcake and creating a swirl pattern to the outer edge until completely covered.
- Top each cupcake with a marshmallow flower, and enjoy!
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