Sunflower Cupcakes

Sunflower Cupcakes
140 min.
24
370kcal

Suggestions


Indulge your sweet tooth with these delightful Sunflower Cupcakes, a perfect treat for any occasion! Bursting with flavor and creativity, these cupcakes are not only a feast for the taste buds but also a visual delight that will brighten up any dessert table. Imagine a soft, fluffy yellow cake base, lovingly filled with a luscious blend of cream cheese and zesty lemon curd, creating a refreshing surprise in every bite.

The fun doesn’t stop there! Topped with a pale yellow frosting that mimics the vibrant petals of a sunflower, these cupcakes are adorned with intricate icing leaves and a sprinkle of miniature chocolate chips at the center, resembling the seeds of a sunflower. To add a playful touch, you can use sour candy straws to create whimsical stems and leaves, making these cupcakes not just a dessert but a charming centerpiece for your gatherings.

Whether you’re celebrating a birthday, hosting a garden party, or simply looking to impress your family and friends, these Sunflower Cupcakes are sure to be a hit. With a preparation time of just 140 minutes, you’ll have plenty of time to enjoy the process of baking and decorating. So roll up your sleeves, gather your ingredients, and let your creativity bloom with these delightful treats!

Ingredients

  • oz cream cheese softened
  • container fluffy frosting white
  • 17 oz chocolate icing yellow
  • 0.3 cup lemon curd (from)
  • 24 servings m&m candies sour
  • 0.5 cup semisweet chocolate chips miniature
  • box cake mix yellow
  • 24 servings food coloring yellow

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  4. In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag.
  5. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
  6. Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
  7. Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes.
  8. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

Nutrition Facts

Calories370kcal
Protein2.28%
Fat33.66%
Carbs64.06%

Properties

Glycemic Index
4.71
Glycemic Load
11.54
Inflammation Score
-1
Nutrition Score
3.5478261288093%

Nutrients percent of daily need

Calories:370.43kcal
18.52%
Fat:13.87g
21.34%
Saturated Fat:5.67g
35.46%
Carbohydrates:59.39g
19.8%
Net Carbohydrates:58.33g
21.21%
Sugar:47.35g
52.61%
Cholesterol:6.12mg
2.04%
Sodium:260.43mg
11.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.24mg
1.41%
Protein:2.12g
4.23%
Vitamin B2:0.18mg
10.54%
Phosphorus:90.47mg
9.05%
Calcium:70.53mg
7.05%
Vitamin K:6.17µg
5.87%
Vitamin E:0.86mg
5.73%
Iron:1.01mg
5.62%
Manganese:0.11mg
5.34%
Folate:18.11µg
4.53%
Fiber:1.06g
4.26%
Copper:0.08mg
3.88%
Vitamin B1:0.06mg
3.74%
Vitamin B3:0.63mg
3.15%
Magnesium:11.54mg
2.89%
Selenium:1.4µg
2.01%
Vitamin A:83.66IU
1.67%
Potassium:56.12mg
1.6%
Zinc:0.23mg
1.56%
Vitamin B5:0.14mg
1.35%
Vitamin B6:0.02mg
1.01%