Lemon Daisy Cupcakes – a delicious recipe with white cake, NILLA Wafers, 'S, milk, JET-PUFFED Miniature Marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
2
pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1 1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
3
about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
4
cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
5
Calories: 200
6
Total fat: 6 g
7
Saturated fat: 5 g
8
Cholesterol: 5 mg
9
Sodium: 280 mg
10
Carbohydrate: 36 g
11
Dietary Fiber: 0 g
12
Sugars: 24 g
13
Protein: 2 g
14
Vitamin A: 0% DV
15
Vitamin C: 0% DV
16
Calcium: 8% DV
17
Iron: 2% DV
513
kcal
Calories
27
g
Fat
61
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 24 NILLA Wafers, 3 squares BAKER'S Semi-Sweet Chocolate, melted, 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, and more.
Yes, Lemon Daisy 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.
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