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dessert

Easy Lemon Daisy Cupcakes

(5.0 Average )
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

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Ingredients

18

Servings

  • 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

Instructions

  • 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.

Nutrition information (per Serving)

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