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Lemon Daisy Cupcakes

Rated as 4.33 out of 5 Stars

"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."
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30 m servings 195
Original recipe yields 24 servings (24 cupcakes)


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  1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.


  • Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
  • Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Nutrition Facts

Per Serving: 195 calories; 5.6 34.7 2.2 2 268 Full nutrition

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Read all reviews 4
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These are so GOOD!!! My husband cant get enough of them. He said they taste like Boston Creme pie only with a little more lemony flavor. I will say making the daisy design on top of the cupca...

These were adorable, excecpt I didnt use the marshmallows, I just piped the left over frosting around the choc. cookie! Excellent!!

I would add just a touch of lemon zest to the icing/filling to give it just a little more lemony bite.