Introduction
These charming Flower Cupcakes are a delightfully simple way to add a burst of springtime cheer to any occasion. You’ll be amazed at how easy it is to transform a basic cupcake and a handful of mini marshmallows into beautiful, edible blossoms. This is the perfect project for bakers of all skill levels looking to create an impressive, yet fuss-free, treat.
Prep & Cook Time
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Servings: 12 cupcakes
Ingredients
- 1 box Cupcake or Cake Mix
- 144 Mini Marshmallows
- 1 can Frosting
- Colored Sugar Sprinkles
Instructions
- Prepare and bake your cupcakes according to the directions on the box of Cupcake or Cake Mix. Allow them to cool completely on a wire rack.
- Once the cupcakes are cool, frost the top of each one smoothly with the canned Frosting using a knife or offset spatula.
- For each flower, you will need 12 Mini Marshmallows. Using a pair of clean kitchen scissors, cut each mini marshmallow in half diagonally to create two petal shapes. The sticky, cut side will be used to adhere the sprinkles.
- Press the sticky, cut side of one marshmallow petal into a small bowl of Colored Sugar Sprinkles. Repeat this process for all 144 marshmallow halves.
- To assemble a flower, place 12 sprinkled marshmallow petals (pointed end out) in a circle on top of a frosted cupcake, gently pressing them into the frosting. The petals should touch at the center to form a full bloom. Repeat for the remaining cupcakes.
- For the flower center, take a small pinch of a contrasting color of Colored Sugar Sprinkles and sprinkle it directly into the middle of the marshmallow petals.
Variations
- Ombre Effect: Use different shades of the same colored sprinkle on successive rows of petals for a gradient flower.
- Two-Tone Blooms: Create flowers with alternating petal colors, like yellow and white, for a daisy-like appearance.
- Piped Center: Instead of sprinkles, use a small dot of leftover frosting from the can, piped with a zip-top bag with the corner snipped off, as the flower’s center.
- Leaf Accents: Cut a few green fruit leather or fruit roll-up strips into simple leaf shapes and tuck them under the edges of your marshmallow flowers before serving.
Tips for Success
- Ensure cupcakes are completely cool before frosting, or the frosting will melt and become messy.
- Keep your scissors slightly damp to prevent the marshmallows from sticking too much while cutting.
- Work on one cupcake at a time to keep the frosting soft and receptive for the marshmallow petals.
- If your marshmallows become too dry or hard to cut, place them in a sealed container with a slice of bread for 10-15 minutes to soften.
Storage & Reheating
Store the decorated cupcakes in a single layer in an airtight container at room temperature for up to 2 days. The marshmallows may begin to dry out and harden after this time. These cupcakes are best served fresh and are not suitable for reheating.
FAQ
Can I make these gluten-free?
Yes, simply use a gluten-free Cupcake or Cake Mix and ensure your frosting and sprinkles are certified gluten-free.
My marshmallows are really sticky and hard to cut. What can I do?
Lightly coat your kitchen scissors with cooking spray or a flavorless oil (like canola) before cutting. This will create a non-stick barrier.
Can I use homemade frosting instead of canned?
Absolutely. Any frosting that holds a firm shape will work perfectly. Just ensure it’s thick enough to support the weight of the marshmallow petals.
What if I don’t have colored sugar sprinkles?
You can use sanding sugar, edible glitter, or even finely crushed hard candies. The key is a fine, granular texture that will stick to the marshmallow.
How far in advance can I assemble these?
For the best appearance and texture, assemble them the day you plan to serve them. You can bake and frost the cupcakes a day ahead, storing them airtight, then add the marshmallow flowers the next day.
Can I use large marshmallows instead of mini?
It’s not recommended, as large marshmallows will create petals that are too big and heavy for a standard cupcake, resulting in an unbalanced look.