Description
Beautiful floral-themed cupcakes decorated with pastel-colored candies, mini marshmallows, and sanding sugar to resemble delicate spring flowers—perfect for Easter, garden parties, or any springtime celebration! These easy, no-bake decorations will brighten any dessert table.
Ingredients
Scale
- 12 vanilla or lemon cupcakes (homemade or store-bought)
- 2 cups buttercream frosting (white or pastel colors)
- 1 cup mini marshmallows, cut diagonally
- 1/2 cup colored sanding sugar (pink, yellow, purple)
- 1 cup pastel chocolate-coated candies (like M&Ms or Smarties)
- 1/2 cup white chocolate discs or candy melts
- 1/2 cup candy corn (for sunflower effect)
Instructions
-
Frost each cupcake with a smooth layer of buttercream frosting.
-
For Marshmallow Petal Cupcakes:
- Cut mini marshmallows diagonally.
- Dip the sticky side into colored sanding sugar.
- Arrange in a circular pattern on top of the cupcake to resemble petals.
-
For Chocolate-Coated Candy Flower Cupcakes:
- Arrange pastel candies in a circular pattern.
- Start from the outer edge and work inward to create a flower shape.
-
For Sunflower-Style Cupcakes:
- Place yellow candy corn in a circular pattern, pointed side facing outward.
- Add a pastel candy center for contrast.
-
For Daisy Cupcakes:
- Use white chocolate discs as petals.
- Place a pastel candy in the center to complete the flower design.
-
Let the cupcakes set for a few minutes before serving.
Notes
- Use pastel buttercream (pink, yellow, or lavender) for an extra colorful effect.
- Try different candies like jelly beans or pearl sprinkles for variety.
- Store in an airtight container for up to 2 days at room temperature.
