Easy Lemon Daisy Cupcakes

Name: Easy Lemon Daisy Cupcakes
Ingredients: 1 package white cake mix 2-layer size; 1 tablespoon lemon extract McCormick(R) Pure, divided; 8 ounces cream cheese softened; 1/4 cup butter softened; 2 tablespoons sour cream; 16 ounces sugar confectioners'; 10 drops yellow food color McCormick(R); 18 large marshmallows; decorating sugar; jelly beans; sprinkles Green

11 ingredients

3 steps

Ingredients

1 package white cake mix 2-layer size
1 tablespoon lemon extract McCormick(R) Pure, divided
8 ounces cream cheese softened
1/4 cup butter softened
2 tablespoons sour cream
16 ounces sugar confectioners'
10 drops yellow food color McCormick(R)
18 large marshmallows
decorating sugar
jelly beans
sprinkles Green

Directions

1

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.
2

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.
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 a daisy, pressing the marshmallows into the frosting. Place jelly beans in the center of the petals. Garnish with sprinkles.