Start with a single bright sentence that hooks the reader: these daisy-topped cupcakes are tiny works of art you can make in an afternoon.
They look like spring in a paper liner and taste like a tender, buttery vanilla cloud with tangy cream cheese frosting.
Perfect for birthday tables, baby showers, or a weekend baking date with a friend who loves decorating.
If you want ideas for other playful cupcake decorations, I like pairing floral toppers with playful themes from recipes like chocolate carrot patch cupcakes.
Why You’ll Love This Super Cute Daisy Cupcakes
– Adorable, photo-ready daisy tops that take seconds to make.
– Soft, tender crumb keeps fresh for days.
– Balanced sweetness with tangy cream cheese frosting.
– Butter-forward flavor with a hint of vanilla.
– Simple piping gives a pro look without advanced skills.
– Easily themed with color swaps for seasons or parties.
These cupcakes are delicate but sturdy, with a fine crumb from the flour and corn starch and a little tang from buttermilk that brightens the buttery vanilla base. The cream cheese buttercream is silky, holds shape, and gives a slightly tangy contrast that prevents the cake from feeling too sweet.
"Five stars! These were the cutest cupcakes I’ve ever served at a baby shower — moist, light, and the daisies held up beautifully." — A satisfied reader
Key Ingredients for Super Cute Daisy Cupcakes
Buttermilk
Buttermilk adds acidity that reacts with baking soda for lift and gives a tender crumb. Buy cultured buttermilk if you can; it has more reliable acidity than powdered mixes. If you must substitute with milk + lemon, the texture will be close but you lose some depth of tang.
Soft unsalted butter
Butter provides flavor, mouthfeel, and structure in these cupcakes. Use European-style butter for a richer taste, and make sure it is soft (not melted) for proper creaming. Substituting margarine or oil will change the flavor and often create a denser crumb.
Cream cheese (for frosting)
Room-temperature cream cheese yields a smooth, silky frosting that pipes cleanly and tastes bright. Full-fat blocks give the best stability; low-fat spreads are too watery and make the frosting weep. If you replace with mascarpone, expect a milder tang and slightly softer frosting.
All-purpose flour
AP flour gives the right balance of protein for structure without being heavy. Use fresh flour stored in a cool, dry place for best results. Swapping to cake flour will make an even finer crumb but may require adjusting liquid slightly.
Full Ingredient List for Super Cute Daisy Cupcakes
– 140 ml Buttermilk (See notes for buttermilk substitution)
– 120 g Soft unsalted butter (for cupcakes)
– 150 g Granulated sugar
– 2 Eggs
– 1 tbsp Vanilla extract
– 160 g All purpose flour
– 20 g Corn starch
– 1 tsp Baking powder
– ½ tsp Baking soda
– 1 pinch Salt
– 160 g Cream cheese (room temperature for one hour)
– 100 g Soft unsalted butter (for frosting)
– 300 g Icing sugar
– 1 tsp Vanilla extract (for frosting)
– Yellow and orange food coloring
Step-by-Step Instructions for Super Cute Daisy Cupcakes
Step 1: Prepare your pans and preheat the oven
Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners and set aside.
Pro Tip: The oven should feel evenly hot when you open it; the batter should sizzle slightly if you touch a tiny dab to a hot pan (careful).
Step 2: Cream the butter and sugar, then add eggs and vanilla
In a bowl, cream 120 g soft unsalted butter with 150 g granulated sugar until light and fluffy, about 3–4 minutes on medium speed. Add eggs one at a time, mixing well after each, then stir in 1 tbsp vanilla extract.
Pro Tip: The mixture should look pale and ribbon-like when you lift the paddle, not grainy.
Step 3: Combine dry ingredients
Whisk 160 g all-purpose flour, 20 g corn starch, 1 tsp baking powder, ½ tsp baking soda, and a pinch of salt together until fully blended.
Pro Tip: The dry mixture should be even in color with no clumps; a fine, powdery texture is ideal.
Step 4: Alternate adding buttermilk and dry mix
Add the dry ingredients to the creamed mixture in three parts, alternating with 140 ml buttermilk, beginning and ending with the dry mix. Fold gently until just combined — do not overmix.
Pro Tip: The batter should be smooth, thick but pourable, with no streaks of flour or pockets of liquid.
Step 5: Fill liners and bake
Divide batter evenly among liners (about ¾ full). Bake for 16–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs, not raw batter.
Pro Tip: Tops should be lightly golden and spring back when touched; they should smell slightly sweet and baked, not eggy.
Step 6: Cool completely before frosting
Transfer cupcakes to a wire rack and cool completely. Meanwhile, make the cream cheese buttercream by beating 160 g cream cheese with 100 g soft unsalted butter until smooth, then gradually add 300 g icing sugar and 1 tsp vanilla extract.
Pro Tip: The frosting should be silky and pipeable, not runny or grainy; it should hold peaks when you lift the whisk.
Step 7: Tint frosting and pipe daisies
Separate a small portion of frosting and tint with yellow for centers and a paler yellow or white for petals; use a small round tip for centers and a petal tip or drop-in swirl method for petals. Pipe a small dot in the middle, then pipe five to eight petals around it, finishing each cupcake with a tiny orange dot if desired.
Pro Tip: Petals should have defined edges and sit slightly above the frosting base; centers should be bright yellow and slightly domed.
Pro Tip: For more decorating inspiration and alternative floral techniques, see this festive take on themed cupcakes at pistachio and white chocolate cupcakes.
Expert Tips for Super Cute Daisy Cupcakes
– Keep butter and cream cheese at true room temperature for smooth creaming; if too cold the frosting will be lumpy.
– If cupcakes are dense, check your leaveners: fresh baking powder and soda produce the lift you need.
– Sift icing sugar for frosting to avoid a gritty texture.
– Use a small offset spatula and a petal piping tip for crisp, even petals.
– If frosting weeps, your kitchen is too warm; chill bowls and beaters for firmer peaks.
– For even baking, rotate the pan halfway through the bake time.
– Avoid overmixing batter — stop when dry streaks disappear to keep crumbs tender.
– Use a light hand when filling liners; overfilling causes doming that can crack under frosting.
Storage & Freezing for Super Cute Daisy Cupcakes
Fridge storage: place frosted cupcakes in an airtight container; store for up to 4 days. Use a single layer or separate layers with parchment to avoid smudging.
Freezer storage: freeze unfrosted cupcakes in a single layer on a tray until solid, then transfer to a freezer bag or airtight container for up to 3 months. Freeze frosted cupcakes individually wrapped in plastic and then in a box for up to 2 months.
Thawing and reheating: thaw frozen unfrosted cupcakes at room temperature for 1–2 hours. For frosted cupcakes, thaw in the fridge for several hours to avoid condensation, then bring to room temperature for 30 minutes before serving.
Best containers: rigid airtight containers or cake carriers protect decoration; resealable freezer bags work for stacked freezing if you layer with parchment.
Variations & Substitutions for Super Cute Daisy Cupcakes
Lemon Daisy Cupcakes
Add 1–2 tbsp lemon zest to the batter and replace 2 tbsp of buttermilk with lemon juice. The crumb becomes brighter and complements the tang of the cream cheese frosting for a citrus-forward daisy.
Vanilla Bean Upgrade
Use seeds from one vanilla bean instead of extract and add 1 tsp almond extract. You’ll get a deeper, aromatic vanilla flavor and a slightly richer mouthfeel.
Chocolate Daisy Twist
Replace 20 g of flour with 20 g unsweetened cocoa powder and add a teaspoon of espresso powder. These cupcakes will be subtly chocolatey and pair beautifully with white cream cheese petals for contrast.
Dairy-Free Version
Use plant-based butter and a dairy-free cream cheese for the frosting, and substitute buttermilk with almond milk + vinegar. Texture will be slightly different — often a touch denser — but the visual charm remains.
Frequently Asked Questions About Super Cute Daisy Cupcakes
Q: How do I make the petals look uniform and not droopy?
A: Use a firm, chilled frosting and a petal piping tip held at a 45-degree angle. Pipe quick, confident strokes from the center outward so each petal has defined edges. If petals slump, chill the cupcakes for 10–15 minutes before finishing.
Q: Can I make the cupcakes ahead of time for a party?
A: Yes. Bake and cool cupcakes up to 48 hours in advance and store unfrosted in an airtight container at room temperature. Freeze if you need longer storage; frost the day of the event for best texture.
Q: Why did my frosting turn runny after I added food coloring?
A: Some liquid food colorings contain glycerin or water that thins frosting. Use gel colors sparingly or switch to paste gels. If runny, chill the frosting for 20–30 minutes and beat again to regain pipeability.
Q: What is the best way to transport decorated cupcakes?
A: Use a rigid container with a flat bottom and snug lid, and place cupcakes in snug compartments or line with non-slip matting. Keep them cool; heat is the main cause of smudging.
Q: Can I use whipped cream instead of cream cheese frosting?
A: Whipped cream is lighter but much less stable and won’t hold detailed petals. It’s best for immediate serving; if you need pipes and shapes to last, stick to cream cheese buttercream.
Final Thoughts on Super Cute Daisy Cupcakes
These Super Cute Daisy Cupcakes are an easy way to add charm and springtime color to any celebration. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin the image to Pinterest for later.
For more daisy-inspired recipes and ideas, check out this pretty version on Super Cute Daisy Cupcakes | Lucia Paula, try a lemon variation from Easy Lemon Daisy Cupcakes Recipe – In Katrinas Kitchen, or explore a different daisy shape in these Daisy Mini Bundt Cakes – I Scream for Buttercream.
Additional internal reading: you might also like the decorative techniques used in speckled egg Easter cupcakes, tips on buttercream stability found in witch hat chocolate cupcakes, and the piping approaches from pistachio and white chocolate cupcakes. For themed table ideas, see creative plating in chocolate carrot patch cupcakes.
Super Cute Daisy Cupcakes
Ingredients
Method
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In another bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with dry mix. Fold gently until just combined.
- Divide the batter evenly among the lined muffin cups and bake for 16-20 minutes.
- Cool completely on a wire rack.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add icing sugar and vanilla extract.
- Separate a small portion of frosting and tint with yellow and orange food coloring.
- Pipe the frosting onto cooled cupcakes, creating daisy shapes as desired.