Flowers for Mom (Chrysanthemum Cupcakes)

Happy Mother’s Day! We are far away from both of our mothers this year, and we so wish we could share these cupcakes with those wonderful, amazing, and beautiful women! These sweet treats are simple to make and look fabulous at a Mother’s Day brunch or tea. This recipe is on many blogs, so I’m not sure who deserves the original credit. The decorating process does take a while, so plan ahead and consider it a teachable moment about patience. Enjoy! And hurray for moms!

First, prepare a cake mix according to the cupcake instructions. I tend to overfill cupcake liners, so the strawberry mix I used made 20 cupcakes.

While the cupcakes are cooling, cut lots of mini marshmallows diagonally. You’ll need about 12-15 marshmallows per cupcake.

While the mallows are still sticky, dunk them in colored sugar.

Place them in a bowl.

Begin the decorating process. Spread a thin layer of frosting on one cupcake.

Then take the marshmallows and place them around the edge of the cupcake.

Add another layer close to the first circle, then one more layer close to the second. Again, you’ll need about 30 marshmallow halves per cupcake.

Repeat this whole process with the remaining cupcakes. It’s best to set up an assembly line for the whole process. Here is my assembly line in action!


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