Spring Cupcake Bouquet Recipe

Name: Spring Cupcake Bouquet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15.25- to 16.5-ounce) package butter recipe yellow cake mix; 1/2 cup Land O Lakes Butter, melted; 1/4 cup water; 3 Land O Lakes Eggs; 1 (8-ounce) can crushed pineapple, undrained; 1/2 cup Land O Lakes Butter, softened; 1 (8-ounce) package cream cheese, softened; 4 to 4 1/2 cups powdered sugar; 1/4 cup orange marmalade; Assorted candies, marshmallows, nuts, decorator sugars etc.

Servings: persons

1
Heat oven to 350F.
2
Place paper baking cups into 24 muffin pan cups; set aside.
3
Combine all cupcake ingredients in bowl.
4
Beat at low speed 30 seconds.
5
Increase speed to high; beat, scraping bowl often, until well mixed.
6
Fill each prepared muffin cup 2/3 full.
7
Bake 16-19 minutes or until toothpick inserted in center comes out clean.
8
Cool 10 minutes in pans; remove to cooling rack.
9
Cool completely.
10
Combine 1/2 cup butter and cream cheese in bowl.
11
Beat at high speed, scraping bowl often, until creamy.
12
Add 4 cups powdered sugar and marmalade; beat at low speed until well mixed.
13
Beat at high speed until creamy, adding additional powdered sugar for desired spreading consistency.
14
Frost cooled cupcakes.
15
Decorate as desired to create flowers.
16
Store covered in refrigerator.

1185

kcal

Calories

Fat

108

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (15.25- to 16.5-ounce) package butter recipe yellow cake mix, 1/2 cup Land O Lakes Butter, melted, 1/4 cup water, 3 Land O Lakes Eggs, and more.

Yes, Spring Cupcake Bouquet 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!

Spring Cupcake Bouquet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions