These Daisy Vanilla Cupcakes are fairly easy to make and very delicious. They look appealing to people of all ages in their beautiful and tasty small cake portions. They are great for any holiday or occasion.
Cupcakes are always a hit at any gathering and at my house as well. I personally love cupcakes because they are not only cute but perfectly portioned, just the right serving size, and easy to eat anywhere you are. I hope you will enjoy them as well. Enjoy!
Daisy Vanilla Cupcakes Batter Ingredients
- All-purpose organic flour sifted (I use this one)
- Baking soda
- Baking powder
- Sea salt
- Large eggs
- Sugar
- Pure vanilla extract
- Unsalted butter
- Greek yogurt
- 24 cupcake liners
Daisy Vanilla Cupcakes Frosting Ingredients
- Cream cheese
- Sugar
- Heavy whipping crea
- Yellow foof coloring (gel or natural)
How to Make Daisy Vanilla Cupcakes Batter
Preheat oven to 325 F (165 C). Melt butter, set aside to cool. Line cupcake pan with cupcake molds and set aside until ready for use. Measure out dry ingredients flour, baking soda, baking powder, salt, and combine by stirring with a hand whisker.
Beat eggs and sugar together on high for 5 minutes. Reduce speed to low and add vanilla extract, Greek yogurt, and melted butter. Increase the speed to high and beat for another minute.
Reduce mixing speed to low and then add sifted flour in small amounts. Mix just until flour is combined with no lumps in the batter (do not overbeat).
⏲️ Cooking Time
Fill the cupcake liners about ¾ full and bake for 20 minutes at 325 F (165 C).
Remove from the oven and let it cool for 5 minutes. Remove from pan and cool completely before frosting.
How to Make Daisy Vanilla Cupcakes Frosting
Beat cream cheese and sugar on high for a minute. Using a silicone spatula scrape down the cream cheese from the sides of the bowl and mix the cream for another minute or until all sugar is dissolved. Then add cold heavy cream crape down the cream cheese mixture from the sides of the bowl again and beat (gradually increase mixing speed) on high for a minute or just until thickens. The frosting should turn out pretty thick.
💭 Frosting Tips
Transfer ½ cup of frosting to a bowl add yellow food coloring mix with a hand whisker just until combined. Fill a 10” decorating bag with yellow frosting. You will be using Wilton tips #2 round and #199 star.
Fill 16” decorating bag with white cream and Wilton #104 attachment.
Cupcake Frosting Instructions
Using a small pedal attachment #104, position the tip flat to the cupcake surface with the thin end facing towards you. Continually squeeze the ping bag and pipe strips starting from the edge of the cupcake to the middle all the way around the cupcake.
Then using a bag with yellow frosting and Wilton tip #199 pipe out a large star-looking dot. Then switch the tip to Wilton #2 and pipe small dots all the way around the large dot. Repeat this process with all the cupcakes.
Place decorated cupcakes into a storage container and close tightly with a lid for the cream to soften the cream and the cake sponge for at least 8 hours and up to 24 hours.
If you make these Daisy Vanilla Cupcakes, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
📖 Recipe Card
These Daisy Vanilla Cupcakes are fairly easy to make and very delicious. They look appealing to people of all ages in their beautiful and tasty small cake portions. They are great for any holiday or occasion.
- 2 ¾ cups – all-purpose organic flour sifted
- 2 tsp. – baking soda
- 1 tsp. – baking powder
- ¼ tsp. – sea salt
- 4 eggs – large eggs
- 1 cup – sugar
- 1 tbsp. – pure vanilla extract
- 4 oz. (113 g) – unsalted butter
- 1 cup – Greek yogurt
- 24 cupcake liners
- 4 oz. – cream cheese softened
- ½ cup – sugar
- 1 cup – cold heavy cream
- Yellow food coloring
-
Preheat oven to 325 F. Melt butter, set aside to cool. Line cupcake pan with cupcake molds and set aside until ready for use. Measure out dry ingredients flour, baking soda, baking powder, salt and combine by stirring with a hand whisker.
-
Beat eggs and sugar together on high for 5 minutes. Reduce speed to low and add vanilla extract, Greek yogurt, and melted butter. Increase the speed to high and beat for another minute.
-
Reduce mixing speed to low and then add sifted flour in small amounts. Mix just until flour is combined with no lumps in the batter (do not overbeat).
-
Reduce mixing speed to low and then add sifted flour in small amounts. Mix just until flour is combined with no lumps in the batter (do not overbeat).
-
Fill the cupcake liners about ¾ full and bake for 20 minutes at 325 F (165 C).
-
Remove from the oven and let it cool for 5 minutes. Remove from pan and cool completely before frosting.
-
Beat cream cheese and sugar on high for a minute. Using silicon spatula scrape down the cream cheese from the sides of the bowl and mix the cream for another minute or until all sugar is dissolved. Then add cold heavy cream crape down the cream cheese mixture from the sides of the bowl again and beat (gradually increase mixing speed) on high for a minute or just until thickens. The frosting should turn out pretty thick.
-
Transfer ½ cup of frosting to a bowl add yellow food coloring mix with a hand whisker just until combined. Fill a 10” decorating bag with yellow frosting. You will be using Wilton tips #2 round and #199 star.
-
Fill 16” decorating bag with white cream and Wilton #104 attachment.
-
Using a small pedal attachment #104, position the tip flat to the cupcake surface with the thin end facing towards you. Continually squeeze the ping bag and pipe strips starting from the edge of the cupcake to the middle all the way around the cupcake.
-
Then using a bag with yellow frosting and Wilton tip #199 pipe out a large star looking dot. Then switch the tip to Wilton #2 and pipe small dots all the way around the large dot. Repeat this process with all the cupcakes.
-
Place decorated cupcakes into a storage container and close tight with lid for the cream softens the cream and the cake sponge for at least 8 hours and up to 24 hours.
🍰 Similar Recipes
- Mocha Cupcakes
- Cherry Vanilla Cupcakes
- Candy Cane Honey Chocolate Cupcakes
- Carrot Cupcakes with Greek Yogurt Frosting
- The Best Carrot Cake Cupcakes
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
Love this Daisy Vanilla Cupcakes Recipe? Please Save and Pin on Pinterest!
These are my favorite cupcakes ever!
They are truly delicious! 🙂
Soooo cute!!! Love it
Thank you kindly! They are truly delicious as well! 🙂
I made these yesterday for my sons birthday! I used sour cream instead of yogurt in the cupcake recipe because that is what I had on hand and it turned out well. I wanted to try something new so once the cupcakes cooled I used a spoon to remove some cake and I used your cream to fill the dents. Then I made a buttercream to top them off and decorate. I like the cupcakes a lot because it is more of a muffin consistency texture but I would recommend to stick to using just the cream in this recipe because it’s delicious and I wish I decorated the top with the same cream cheese frosting because that cream compliments well with the cup cake batter. Thank you Valya for your hard work and sharing your recipes with us. Blessings !
Yay! I'm happy to hear that you enjoyed the cupcakes. Thank you for sharing your feedback!