Succulent Cupcakes
featured in Frosting Tips For Pretty Cupcakes
These beautiful succulent cupcakes are perfect for a summertime party. Make life simpler and use boxed cake mix for the cupcakes and store-bought chocolate frosting for the tops. Dye buttercream with your desired colors and use a variety of piping tips to make cool geometric designs.
Tasty Team
93% would make again
Total Time
3 hr
3 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 40 min
1 hr 40 min
Total Time
3 hr
3 hr
Prep Time
15 minutes
15 min
Cook Time
1 hr 40 min
1 hr 40 min
Ingredients
for 24 cupcakes
- 15 oz vanilla cake mix (430 g), batter prepared according to package instructions
- 1 cup chocolate frosting (115 g)
- 4 cups buttercream frosting (460 g)
- food coloring, assorted
Special Equipment
- 12 cupcake liners, orange
Nutrition Info
- Calories 260
- Fat 9g
- Carbs 45g
- Fiber 0g
- Sugar 36g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Prepare the cake batter according to the package instructions.
- Line a 12-cup muffin tin with the orange liners.
- Scoop ¼ cup (30 G) of cake batter into each cup. Bake according to the package instructions, until a toothpick inserted in the center of a cupcake comes out clean. Let cool for 30 minutes.
- Frost each cupcake with a flat layer of chocolate frosting.
- Divide the buttercream frosting between small bowls and dye with gel food coloring as desired. Transfer the colored buttercream to piping bags fitted with your desired tips.
- Pipe succulent shapes onto the cupcakes.
- Enjoy!
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