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Easy Lemon Daisy Cupcakes

Brighten up your springtime celebrations with a batch of daisy cupcakes. They're as fun to make as they are to eat.

Ingredients
Serves:
Directions
30 mins Prep time 20 mins Cook time
30 mins Prep time
20 mins Cook time
  • Prepare cake mix as directed on package, adding 1 tablespoon of the lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.

  • For the Frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.

  • To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble a daisy, pressing the marshmallows into the frosting. Place jelly beans in the center of the petals. Garnish with sprinkles.

Cooking tip

For filled cupcakes: Spoon about 1 cup of the frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Pipe about 1 teaspoon frosting into each cupcake. Spread top of cupcakes with remaining frosting. Decorate as directed.

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Nutrition information

(Amount per serving)

  • Calories: 320Cholesterol: 24mg
  • Sodium: 251mgProtein: 2g
  • Total Fat: 12gFiber: 0g
  • Carbohydrate: 51g

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