Daisy Cupcakes

By ctozzi

Ingredients

• Lemon Cream Cheese Frosting:
• 1 package (15 ounces) white cake mix
• 1 tablespoon McCormick® Pure Lemon Extract
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick® Pure Lemon Extract
• 1 package (16 ounces) confectioners’ sugar
• 10 drops McCormick® Yellow Food Color

Details

Servings 18
Preparation time 5mins
Cooking time 30mins
Adapted from mccormick.com

Preparation

Step 1

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.
For the 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.
Cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with yellow sugar crystals. Arrange 5 marshmallow petals on top of each cupcake to resemble a daisy, pressing the marshmallows into the frosting. Place a jelly bean in the center of the cupcake to complete the daisy.