Flower Cupcakes Recipe

Name: Flower Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 cookies small flower-shaped or round; 1/4 cup white chocolate chips; 24 thin pretzel sticks; 16 ounces vanilla frosting; egg; food colors; 1 1/2 cups flaked coconut; 12 unfrosted cupcakes; 24 pieces coated chocolates candy-, M&M's; 12 leaves green gumdrop spearmint

Servings: persons

1
Place cookies, flat-side up, on a tray. Microwave white chocolate chips in small microwavable bowl on HIGH 30 seconds or just until melted. Stir until completely melted and smooth. Spoon into small resealable plastic bag. Snip a small corner from bag. Pipe a dot of white chocolate on edge of each cookie. Place pretzel stick on dot of chocolate to form the stem of the flower. Pipe a second dot of chocolate on pretzel stick above the first dot. Refrigerate 5 minutes or until chocolate is set.
2
Meanwhile, tint 1 1/4 cups of the frosting grass green, using 9 drops yellow Food Color and 5 drops green Food Color. Divide remaining frosting into 3 small bowls. Tint each bowl a different color with: 5 drops yellow Food Color, 3 drops NEON blue Food Color, 3 drops red Food Color. Spoon each color frosting into separate small resealable plastic bags. Place coconut in resealable plastic bag. Add 5 drops green and 9 drops yellow Food Color to coconut in bag; shake until coconut is evenly tinted.
3
Spread top of each cupcake with grass green frosting. Roll the edge of each cupcake in tinted coconut.
4
Snip a very small corner from each bag of tinted frosting. Pipe frosting over the cookies in a flower design. Add a candy-coated chocolate to the center of each flower. Insert 2 cookie flowers into each cupcake at different heights. Cut the gumdrop leaves in half lengthwise. Insert the leaves into the cupcakes at the base of each flower.

3661

kcal

Calories

189

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 cookies small flower-shaped or round, 1/4 cup white chocolate chips, 24 thin pretzel sticks, 16 ounces vanilla frosting, and more.

Yes, Flower Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flower Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions