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Flowerpot Cupcakes

 Flowerpot Cupcakes
—Jackie Hannahs, Fountain, Michigan Judi Oudekerk of Buffalo, Minnesota features these sweet treats as one of a number of “cooking club” projects at the after-school program she supervises. “The flower-topped cupcakes are so easy that even children in our kindergarten make them,” she assures. “They’re great for a spring or summer birthday party.”
24 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 16 pieces Fruit by the Foot
  • 24 large green gumdrops
  • 48 large assorted gumdrops
  • 48 pretzel sticks

Directions

  • Prepare cake mix batter according to package directions for cupcakes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-20 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes; remove from pans to wire racks to
  • cool completely.
  • Cut three 9-in. pieces from each fruit roll piece (save small pieces
  • for another use). With a small pastry brush, lightly brush water on
  • one end of a fruit strip. Wrap around bottom of cupcake; press ends
  • together. Repeat with remaining cupcakes. Lightly brush water on one
  • side of remaining fruit strips; fold in half lengthwise. Brush one
  • end with water; wrap around cupcake top, slightly overlapping bottom
  • fruit strip.
  • Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each
  • green gumdrop into four leaf shapes; set aside. Cut one end of each
  • remaining gumdrop into a tulip shape. Gently press a pretzel into
  • each tulip-shaped gumdrop. Gently press gumdrop leaves onto
  • pretzels. Press two flowers into the top of each cupcake. Yield: 2

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Flowerpot Cupcakes (continued)

Directions (continued)

  • dozen.