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.
Equipment
- 1 large piping bag
Ingredients
Cupcake Batter
- ½ box strawberry cake mix
- ½ box lemon cake mix
- 1 cup water divided
- 3 eggs divided
- ½ cup neutral oil divided
Frosting and Marshmallow Flowers
- 24 marshmallows
- 24 yellow M&Ms
- 12 oz tub buttercream frosting
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!