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+ servings

Easy Lemon Daisy Cupcakes

Yield: 18 Cupcakes
Prep Time: 30 mins
Total Time: 30 mins
These Lemon Daisy Cupcakes take a shortcut on decorating by using marshmallows, sprinkles, and lemon candies. Perfect for any Spring occasion or holiday!


  • Cupcakes:
  • 1 box white cake mix
  • 1 Tablespoon McCormick® Pure Lemon Extract
  • Frosting:
  • 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
  • Sprinkles
  • 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.