Marshmallow Topped Lucky Cupcakes Recipe

Ingredients

1

                        box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)

Water, vegetable oil and eggs called for on cake mix box

1/2

cup green candy sprinkles

1

                        container Betty Crocker™ Rich & Creamy vanilla frosting

1

cup marshmallows from Lucky Charms™ cereal

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Gently stir in sprinkles. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake as directed on box for cupcakes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; cool completely, about 30 minutes.

Frost cupcakes with frosting. Sprinkle marshmallows on frosted cupcakes; press lightly into frosting. Store loosely covered.

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