Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »


Flooded Flower Cupcakes

Hello Cupcake Recipe shared by:
| Follow this Baker

Spring into baking! This bouquet of tasty treats is anything but vanilla with bright floral frosting. | Buy on Amazon

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour
  • Servings: 6 Cupcakes
  • Difficulty: Pretty Easy
  • Rating:


  • 6 Duncan Hines® vanilla cupcakes baked in green paper liners
  • 1 can (16 oz.) Creamy Home-Style Classic Vanilla Frosting
  • red and yellow food coloring
  • 4 orange and 2 yellow candy coated chocolates
  • 1 package (4.5 oz.) green sour apple straws
  • 3 strips pink lemonade sour belts

Baking Instructions

  1. Spoon ¼ cup of the vanilla frosting into a small freezer weight resealable bag.
  2. Tint 3 tbsp. vanilla frosting each bright pink, yellow and orange with the food coloring. Spoon each coloring into a small freezer weight resealable bag.
  3. Frost the tops of the cupcakes with the remaining vanilla frosting, making the tops as flat as possible.
  4. Snip a small (⅛") corner from the bag with the vanilla frosting. Pipe an outline of 5 or 6 petal flower shapes on top of the frosted cupcakes.
  5. Working with one color frosting at a time, microwave a bag of the colored frosting for 3 to 5 seconds at a time, stopping to massage the bag, until thinned slightly. Snip a very small (1/16") corner from the bag and pipe the melted frosting inside the petals, just to fill the open area up to the outline. Use a toothpick to pull the frosting into the small areas if necessary. Repeat with the remaining frosting and cupcakes, 2 cupcakes per colored frosting.
  6. Add a chocolate candy to the center of each flower. Arrange the cupcakes on a serving platter with the green sour straws as the stems.
  7. Cut one of the sour belts in half crosswise and remove a notch from one end of each piece. Cut a 2" piece from the remaining 2 belts. Make loops from the longer pieces and press the ends together with a dot of frosting to adhere. Wrap one of the short pieces around the ends of the loops to make the bow. Secure with a dot of frosting. Arrange on top of the green stems with the ribbon tails.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Lindsey's Tips

Lindsey's Tips

"Eggs" typically mean large grade A eggs.



I normally always use egg beaters instead of real eggs and always use "I Can't Believe it's Not Butter" butter instead of oil. So if It calls for 1/3 cup of oil I use a 1/3 cup of "butter", and I never wait for it to be room temp. I do have a kitchen-aid though, so if you don't I'd let it get to room temp.

Keep Exploring

Back to Top