Photo: Deva Williamson
Lemon Daisy Cupcakes
7 ingredients
30 min
24 cupcakes
openrecipes
"Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes."
Estimated Nutrition (whole recipe, rough)
316
Calories
10g
Protein
17g
Fat
33g
Carbs
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Topping | not in our table | 0 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (2-layer size) white cake mix
- 24 NILLA Wafers
- 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
- 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
- 2 cups milk
- 2 cups thawed COOL WHIP Whipped Topping
- 2 cups JET-PUFFED Miniature Marshmallows
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes