SPRING THEMED CUPCAKES RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 24 muffin cups or line with paper liners.
• Place chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat with an electric mixer on medium speed until thoroughly combined, about 2 minutes.
• Fill prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 19 to 23 minutes.
• Allow cupcakes to cool thoroughly.
• Beat the 2 packages of pudding mix with milk in a bowl using an electric mixer until thickened, about 2 minutes.
• Beat thawed whipped topping into pudding mixture to make a creamy filling.
• Spoon about 1 1/2 cup chocolate pudding filling into a pastry bag fitted with a large piping tip.
• Press the piping tip into the center of each cupcake and fill cupcake with about 1 1/2 tablespoon of pudding mixture.
• Spoon a heaping tablespoon of remaining pudding mixture about 1 1/2 inches across into the center of each cupcake to make a nest. Press chocolate sprinkles into edges of the nests; place 3 mini chocolate eggs into each nest.

Steps:

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