White Cupcakes with American Buttercream
Cute little bunny butts on top of delicious white cupcakes! These are easy to put together and the perfect Easter Cupcake.
Servings: 12 servings
Ingredients
White Cupcakes
- 1 pkg 2-layer size White Cake mix
- 1 tbsp. McCormick® Pure Lemon Extract divided
Whipped Vanilla Buttercream
- 1 c 2 sticks butter, softened
- 2 tsp. McCormick® Pure Vanilla Extract
- 1 bag 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.