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.
1package15 ounces white cake mix
1tablespoonMcCormick® Pure Lemon Extract
McCormick® Yellow Food Color
1package8 ounces cream cheese, softened
1/4cup1/2 stick butter, softened
2teaspoonsMcCormick® Pure Lemon Extract
3 1/2 - 4cupsconfectioners’ sugar
5drops McCormick® Yellow Food Colordepending on color you are wanting
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.
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.