White Cupcakes with American Buttercream

• Baking & Spices

  • 1 bag Confectioners' sugar
  • 1 tbsp Mccormick lemon extract, Pure
  • 2 tsp Mccormick vanilla extract, Pure

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

• Other

  • 1 package (2-layer size white cake mix

Found on iambaker.net

Description

Ingredients

• 1 package (2-layer size) White Cake mix
• 1 tablespoon McCormick® Pure Lemon Extract, divided
• 1 cup (2 sticks) butter, softened
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 bag (16 ounces) confectioners’ sugar
• 2 tablespoons milk

Directions

• 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.
• 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.