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Flower Garden Cupcakes

 Flower Garden Cupcakes
24 ServingsPrep: 15 min. Bake: 40 min. + chilling


  • 1 package (18-1/4 ounces) white cake mix
  • 1 cup boiling water
  • 1 package (3 ounces) JELL-O® Strawberry Flavor Gelatin
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
  • Red or yellow food coloring, optional
  • 24 large marshmallows
  • Colored sugar


  • Prepare and bake cake batter according to package directions for
  • cupcakes; cool in pans 10 minutes.
  • Pierce cupcake tops with fork. In a small bowl, add boiling water to
  • gelatin; stir 2 minutes or until completely dissolved. Spoon over
  • cup cakes. Refrigerate 30 minutes. Remove cupcakes from pans. Tint
  • whipped topping with food color if desired; frost cupcakes.
  • For BUNNYMALLOW decorations, slice each marshmallow into 5 rounds
  • crosswise. Press one cut side of each slice into colored sugar.
  • Arrange slices on cupcakes to resemble flower petals. Refrigerate
  • until serving. Yield: 24 servings.