Super Cute Daisy Cupcakes
These Super Cute Daisy Cupcakes are a cheerful spring dessert made with fluffy vanilla cupcakes and simple buttercream piping that transforms them into adorable blooming daisies. Perfect for baby showers, Easter, Mother’s Day, or any celebration that calls for something bright and happy.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Piping bags
- Petal Tip (Wilton 104)
- round piping tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup whole milk
- 2 tsp pure vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1–2 Tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- yellow food coloring
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk together flour, baking powder, and salt.
- Beat butter and sugar for 3–4 minutes until light and fluffy. Add egg and vanilla, mixing until smooth.
- Alternate adding dry ingredients and milk, mixing just until combined. Fill liners ⅔ full and bake 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream. Whip until light and fluffy. Tint ½ cup yellow for centers.
- Using a petal tip, pipe white petals around the outer edge of each cupcake, then a second smaller circle inside.
- Pipe a yellow circle in the center of each cupcake. Optional: dip centers in yellow sanding sugar for texture.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.