Brighten up your springtime celebrations with a batch of daisy cupcakes. They're
as fun to make as they are to eat.
1 (15 ounce) package white cake mix
1 tablespoon McCormick® Pure Lemon Extract
Lemon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Lemon Extract
1 (16 ounce) package confectioners’ sugar
10 drops McCormick® Yellow Food Color
18 large marshmallows
18 yellow candy-coated candies
Cupcakes: Prepare cake mix as directed on package, adding lemon extract.
Spoon batter into 18 paper-lined muffin cups, filling each cup 2/3 full.
Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Lemon Cream Cheese Frosting: Beat cream cheese, butter, sour cream and
lemon extract in large bowl until light and fluffy.
Gradually beat in confectioners' sugar until smooth.
Stir in food color until frosting is evenly tinted.
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.
Spoon about 1 cup Frosting into resealable plastic bag. Cut a small piece off
one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake.
Spread top of cupcakes with remaining Frosting.
Decorations: Cut each marshmallow crosswise into 5 slices. Arrange 5 marshmallow petals on
top of each cupcake to resemble a daisy, pressing the marshmallows into the frosting.
Place a candy in the center of the cupcake to complete the daisy.
Prep: 30 min | Cook: 20 min | Yield: 18 (1 cupcake) servings
Nutritional information (amount per servings) Total Calories: 320 Sodium:
251mg Fat: 12g Carbohydrates: 51g Cholesterol: 24mg Protein: 2g Fiber: 0g
Recipe and photo credit (used with permission):