White Cupcakes with American Buttercream

IngredientsWHITE CUPCAKES

• 1 package White Cake mix
• 1 tbsp. McCormick® Pure Lemon Extract divided
• WHIPPED VANILLA BUTTERCREAM
• 1 cup (2 sticks or 226g) butter, softened
• 2 tsp. McCormick® Pure Vanilla Extract
• 16 ounces confectioners’ sugar
• 2 tbsp. milk

Instructions

CUPCAKES

• Prepare cake mix as directed on package, adding 1 tablespoon of the lemon extract.
• Spoon approximately 3 tablespoons of batter into each of the 24 paper-lined muffin cups. Bake as directed for cupcakes. Cool cupcakes on wire rack.

WHIPPED VANILLA BUTTERCREAM:

• Beat butter and vanilla in large bowl until light and fluffy.
• Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.
• Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.

BUNNY BUTT CUPCAKE COLORS

• Remove half of the frosting and place into medium bowl. Add 10 drops McCormick® Green Food
• Coloring. Mix until combined and then place into pastry bag.
• Of remaining frosting, remove half and add 1-2 drops McCormick® red food coloring. You want a light pick. Mix until combined and then place into a pastry bag.
• Remaining white frosting will be used for bunny tail.

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