Daisy Vanilla Cupcakes

Nature is finally coming back around to Spring after a long, drawn out Winter that would refuse to go away. It’s so wonderful to see sunshine and flowers awakening to life. So, what do we do? Spend some time outside and then we bake!

Flowers, of course! 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.

Mother’s Day is around the corner, too, and I can say will full certainty that your mom would appreciate a special treat that’s not only beautiful and delicious but speaks to your efforts for her. Your mom deserves a bouquet of these beautiful baked Daisy flower treats. So, make this delightful treat for your own mom and make her face bloom and shine with joy, like Spring! She will adore it, friends! 😉

Batter Ingredients:

2 3/4 cups – all-purpose organic flour sifted (I use this one)
2 tsp. – baking soda
1 tsp. – baking powder
¼ tsp. – sea salt
4 eggs – large eggs
1 cup – sugar
1 tbsp. – pure vanilla extract
1 stick (4 oz. or 113 g) – unsalted butter
1 cup – Greek yogurt
24 cupcake liners

Cream Ingredients:

4 oz. – cream cheese softened
½ cup – sugar
1 cup – cold heavy cream
Yellow food coloring (gel or natural)

Batter Instructions:

1. 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.

2. 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.

3. 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).

4. Fill the cupcake liners about ¾ full and bake for 20 minutes at 325 F (165 C).

5. Remove from the oven and let it cool for 5 minutes. Remove from pan and cool completely before frosting.

Cream Instructions:

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.

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 soften the cream and the cake sponge for at least 8 hours and up to 24 hours.

If you make this Daisy Vanilla Cupcakes Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

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Daisy Vanilla Cupcakes

Prep Time

45 mins

Cook Time

20 mins

Total Time

1 hr 5 mins

 

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. 

Servings: 24

Author: Valya at Valya's Taste of Home

Ingredients

• Batter Ingredients:
• 2 3/4 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
• 1 stick 4 oz. or 113 g – unsalted butter
• 1 cup – Greek yogurt
• 24 cupcake liners
• Cream Ingredients:
• 4 oz. – cream cheese softened
• ½ cup – sugar
• 1 cup – cold heavy cream
• Yellow food coloring gel or natural

Instructions

1. Batter Instructions:
2. 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.
3. 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.
4. 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).
5. 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).
6. Fill the cupcake liners about ¾ full and bake for 20 minutes at 325 F (165 C).
7. Remove from the oven and let it cool for 5 minutes. Remove from pan and cool completely before frosting.
8. Cream Instructions:
9. 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.
10. 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.
11. Fill 16” decorating bag with white cream and Wilton #104 attachment.
12. Cupcake Frosting Instructions:
13. 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.
14. Then using 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.
15. Place decorated cupcakes into a storage container and close tight with
16. id for the cream soften the cream and the cake sponge for at least 8 hours and up to 24 hours.

Check out more Mother’s Day recipes HERE.

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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