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
- 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
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.