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93% would make again

Succulent 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
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

  1. Preheat the oven to 350˚F (180˚C).
  2. Prepare the cake batter according to the package instructions.
  3. Line a 12-cup muffin tin with the orange liners.
  4. 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.
  5. Frost each cupcake with a flat layer of chocolate frosting.
  6. 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.
  7. Pipe succulent shapes onto the cupcakes.
  8. Enjoy!

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

  1. Preheat the oven to 350˚F (180˚C).
  2. Prepare the cake batter according to the package instructions.
  3. Line a 12-cup muffin tin with the orange liners.
  4. 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.
  5. Frost each cupcake with a flat layer of chocolate frosting.
  6. 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.
  7. Pipe succulent shapes onto the cupcakes.
  8. Enjoy!

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