Source: Parents Magazine

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Recipe Summary test

Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cupcake batter using cake mix, 1 cup buttermilk, 1/3 cup oil, and 4 eggs. Bake as directed on box. Let cupcakes cool completely.

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  • Transfer each can of frosting to a bowl. Using icing colors, tint one bowl pale green and one pale yellow. Using a small metal spatula, frost cupcakes. Roll edges of cupcakes in nonpareils. Insert a photo flag into the center of each cupcake.

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