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Lemon cupcakes on a yellow background

Ombre Lemon Cupcakes With Lemon Cream Cheese Frosting

Author Christi Johnstone
These light and lemony cupcakes are perfect for summer and will surely will be a hit for Mother's Day! Recipe adapted from ple, McCormick's Daisy Cupcake Recipe.

Ingredients

Cake

  • 1 package 15 ounces white cake mix
  • 1 tablespoon McCormick® Pure Lemon Extract
  • McCormick® Yellow Food Color

Frosting

  • 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
  • 3 1/2 - 4 cups confectioners’ sugar
  • 5 drops McCormick® Yellow Food Color depending on color you are wanting

Instructions

For Cupcakes

  • Preheat oven and prepare cake mix according to cake mix package directions, and add in lemon extract.
  • Divide cake batter equally into two bowls. Add McCormick Yellow Food Coloring to each bowl, approximately 10 drops of food coloring in one bowl and 20 drops of food coloring in the other bowl. Spoon the darker colored batter into the bottom of 18-24 (depending on your cake mix) cupcake liners. Spoon the lighter colored batter on top of the darker colored batter. Bake according to package directions. Remove from oven and allow to cool.

For Frosting

  • Beat cream cheese, softened butter, sour cream and lemon extract in a bowl until light and fluffy. Add in your yellow food coloring. Mix until well combined. Add in your confectioners sugar, one cup at a time, mixing well after each addition. Depending on your desired frosting consistency, you may want to use more then 3 1/2 cups of confectioners sugar. Once the desired consistency has been reached, frost your cupcakes with frosting. Garnish as desired.
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