Brighten up your springtime celebrations with a batch of easy lemon daisy cupcakes. They’re as fun to make as they are to eat.
Easy lemon daisy cupcakes recipe
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
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.
For filled cupcakes: Spoon about 1 cup of the frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Pipe about 1 teaspoon frosting into each cupcake. Spread top of cupcakes with remaining frosting. Decorate as directed.