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Super cute daisy cupcakes decorated with white icing and vibrant flower designs

Super Cute Daisy Cupcakes

These daisy-topped cupcakes are tiny works of art you can make in an afternoon, with a tender, buttery vanilla cake and tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 140 ml Buttermilk Cultured buttermilk recommended for reliable acidity.
  • 120 g Soft unsalted butter Use European-style butter for richer flavor.
  • 150 g Granulated sugar
  • 2 pieces Eggs
  • 1 tbsp Vanilla extract
  • 160 g All-purpose flour Use fresh flour for best results.
  • 20 g Corn starch
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 pinch Salt
For the Frosting
  • 160 g Cream cheese Room temperature for smooth frosting.
  • 100 g Soft unsalted butter
  • 300 g Icing sugar Sift for a smooth texture.
  • 1 tsp Vanilla extract For frosting.
  • as needed Yellow and orange food coloring For decoration.

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with dry mix. Fold gently until just combined.
  6. Divide the batter evenly among the lined muffin cups and bake for 16-20 minutes.
  7. Cool completely on a wire rack.
  8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add icing sugar and vanilla extract.
  9. Separate a small portion of frosting and tint with yellow and orange food coloring.
  10. Pipe the frosting onto cooled cupcakes, creating daisy shapes as desired.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.