Easy Lemon Daisy Cupcakes

Name: Easy Lemon Daisy Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 18
Cuisine: American,
Ingredients: 1 package (2-layer size) white cake mix; 1 tbsp plus 2 teaspoons McCormick® Pure Lemon Extract divided; 1 package (8 oz) cream cheese softened; 1/4 cup (1/2 stick) butter softened; 2 tbsps sour cream; 1 package (16 oz) confectioners’ sugar; 10 drops McCormick® Yellow Food Color; 18 large marshmallows; Decorating sugar; Jelly beans; Green sprinkles

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

30m

PREP TIME

20m

COOK TIME

320

CALORIES

11

INGREDIENTS

Servings: 18

Ingredients

1 package (2-layer size) white cake mix
1 tablespoon plus 2 teaspoons McCormick® Pure Lemon Extract, divided
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
1 package (16 ounces) confectioners’ sugar
10 drops McCormick® Yellow Food Color
18 large marshmallows
Decorating sugar
Jelly beans
Green sprinkles

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.