Spring Cupcake Bouquet

• 1 (15.25- to 16.5-ounce) package butter recipe yellow cake mix
• 1/2 cup Land O Lakes Butter, melted
• 1/4 cup water
• 3 Land O Lakes Eggs
• 1 (8-ounce) can crushed pineapple, undrained
• 1/2 cup Land O Lakes Butter, softened
• 1 (8-ounce) package cream cheese, softened
• 4 to 4 1/2 cups powdered sugar
• 1/4 cup orange marmalade
• Assorted candies, marshmallows, nuts, decorator sugars etc.

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine all cupcake ingredients in bowl.
4. Beat at low speed 30 seconds.
5. Increase speed to high; beat, scraping bowl often, until well mixed.
6. Fill each prepared muffin cup 2/3 full.
7. Bake 16-19 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes in pans; remove to cooling rack.
9. Cool completely.
10. Combine 1/2 cup butter and cream cheese in bowl.
11. Beat at high speed, scraping bowl often, until creamy.
12. Add 4 cups powdered sugar and marmalade; beat at low speed until well mixed.
13. Beat at high speed until creamy, adding additional powdered sugar for desired spreading consistency.
14. Frost cooled cupcakes.
15. Decorate as desired to create flowers.
16. Store covered in refrigerator.

butter, butter, water, o lakes eggs, pineapple, butter, cream cheese, powdered sugar, orange marmalade, marshmallows

Taken from www.landolakes.com/recipe/3086/spring-cupcake-bouquet (may not work)