Easy Lemon Daisy Cupcakes

These Lemon Daisy Cupcakes take a shortcut on decorating by using marshmallows, sprinkles, and lemon candies. Perfect for any Spring occasion or holiday!Easy Lemon Daisy Cupcake Recipe- use marshmallows to brighten up these beautiful lemon cupcakes!

If I am asked to bring a dessert to a gathering I try to bring the most basic, simple dessert that is sure to impress. Most of what I do here is smoke and mirrors. Seriously- you can decorate these cupcakes in 15-20 minutes and it looks like you spent all day. That’s why I picked this recipe from McCormick to share with you today.

Easy Lemon Daisy Cupcake Recipe- simple and fast but not lacking in "wow factor!"

The only thing that would make these cupcakes even more incredible is if you hollowed out the centers and stuffed them with some lemon curd. You will have the crowd at your mercy.

Easy Lemon Daisy Cupcake Recipe

I tinted about half of the frosting pink. You can find my 5 Minute Fancy Frosting Technique here. I decided to decorate about half of the cupcakes with the swirly frosting, and half topped off as daisies. The whole batch took me under 15 minutes to decorate.

Easy Lemon Daisy Cupcakes

Easy Lemon Daisy Cupcakes


Yield: 18 Cupcakes

Prep Time:30 minutes

Total Time:30 minutes

These Lemon Daisy Cupcakes take a shortcut on decorating by using marshmallows, sprinkles, and lemon candies. Perfect for any Spring occasion or holiday!



1 box white cake mix
1 Tablespoon McCormick® Pure Lemon Extract


8 oz cream cheese, softened
1/4 Cup butter, softened
2 Tablespoons sour cream
2 teaspoons McCormick® Pure Lemon Extract
16 oz powdered sugar
10 drops McCormick® Yellow Food Color
36-40 large marshmallows
Lemon Drop candies, jelly beans, or dried pineapple slices


  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.


Images © In Katrina's Kitchen | Recipe adapted from McCormick, used with permission 

You can use dried fruit instead of candy for the centers. I had pineapple tidbits on hand and I thought they turned out very cute.

Use a lemon drop or a dried pineapple tidbit for a sweet center to this simple flower cupcake

This is a sponsored post on behalf of McCormick. All opinions expressed are my own.