Welcome springtime celebrations with these sweets

Easy Lemon Daisy Cupcakes


Brighten up your springtime celebrations with a batch of daisy cupcakes. They’re as fun to make as they are to eat.

Prep time: 30 Minutes

Cook time: 20 Minutes

Calories: 320

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

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.

Raspberry Chocolate Parfait

With Greek yogurt, honey, raspberries and Good Morning Cocoa Banana Breakfast Toppers, you’re just five minutes away from a decadent parfait. Layer all ingredients in a glass jar and dig in or enjoy on-the-go.

Prep time: 5

Calories: 291

Ingredients: 4

Servings: 1

1 cup plain Greek yogurt

1 tablespoon honey

1/2 cup fresh raspberries

4 teaspoons McCormick Good Morning Cocoa Banana Breakfast Topper

In glass jar or container, layer 1/2 each of the yogurt, honey, raspberries and Breakfast Toppers. Repeat layers.

Serve immediately.

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