Easy Lemon Daisy Cupcakes
Yield: 18 Cupcakes
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
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.