Mad March 25, Idea's - Easy Lemon Daisy Cupcakes

Easy Lemon Daisy Cupcakes

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

Preparation

1. Prepare cake mix as directed on package, adding 1 tablespoon of 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 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 daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.

Serves
18

Preparation Time:
30 minutes

Cook Time:
20 minutes

SOURCE:
McCormick