The Prettiest Daisy Cupcakes (Super Easy to Make!)
These daisy cupcakes feature moist vanilla cake, topped with creamy and tangy cream cheese frosting piped like daisy petals for the prettiest cupcakes ever!
Course Cupcakes
Cuisine American
Keyword daisy cupcakes
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
4 hourshours
Total Time 5 hourshours5 minutesminutes
Servings 24
Author Valya's Taste of Home
Ingredients
Daisy Vanilla Cupcakes Batter Ingredients
2 ¾cups– all-purpose organic flour sifted
2tsp.– baking soda
1tsp.– baking powder
¼tsp.– sea salt
4eggs – large eggs
1cup– sugar
1tbsp.– pure vanilla extract
4oz.– unsalted butter
1cup– Greek yogurt
24cupcake liners
Daisy Vanilla Cupcakes Frosting Ingredients
4oz.– cream cheese softened
½cup– sugar
1cup– cold heavy cream
Yellow food coloring
Instructions
How to Make Daisy Cupcakes Batter
Start by preheating your oven to 325 F (165 C). Melt butter in a pan or microwave and set it aside to cool.
Line a cupcake pan with cupcake molds and set it aside for later. Next, add the flour, baking soda, baking powder, and salt to a large mixing bowl and whisk it all together.
Beat eggs and sugar together on high for 5 minutes with a stand mixer. Reduce the speed to low and add vanilla extract, Greek yogurt, and melted butter. Increase the speed to high and beat for another minute.
Reduce the mixing speed to low and then add the sifted flour mixture in small amounts. Mix just until the flour is combined with no lumps in the batter. Be careful not to overbeat the batter during this step.
Fill the cupcake liners about ¾ full and bake for 20 minutes at 325 F (165 C). A toothpick inserted in the middle of the cupcakes should come out clean when they're done.
Remove from the oven and let the cupcakes cool for 5 minutes. Remove them from the pan and let them cool completely on a wire rack to room temperature before frosting.
How to Make Daisy Cupcakes Frosting
Beat cream cheese and sugar on high for 1 minute. Use a silicone spatula to scrape down the cream cheese from the sides of the bowl, then mix the cream for another minute or until all sugar is dissolved.
Add cold heavy whipping cream and scrape down the cream cheese mixture from the sides of the bowl again. Beat the mixture for one minute or until it thickens, gradually increasing the mixing speed to high. The frosting should turn out pretty thick.
How to Pipe Frosting on Daisy Cupcakes
Transfer ½ cup of frosting to a bowl and add yellow food coloring. Mix with a hand whisker just until it's well combined. Fill a 10” decorating bag with yellow icing. You will be using Wilton #2 round piping tip and #199 star.
Fill a 16-inch decorating bag with white cream and a Wilton #104 attachment.
Using a small pedal attachment #104, position the tip flat to the cupcake surface with the narrow end facing towards you.
Continually squeeze the piping bag and pipe strips starting from the edge of the cupcake to the middle all the way around, leaving room for the yellow center. You should get what looks like flower petals when you're done.
Then, using a bag with yellow frosting and Wilton tip #199, pipe out a large star-looking dot in the center of the cupcake. Then switch the tip to Wilton #2 and pipe small dots all the way around the large dot. This makes what looks like the center of the daisy. Repeat this process with all the cupcakes.
Place the decorated cupcakes into a storage container and close it tightly with a lid. Let them sit for 8 to 24 hours for the cream cake sponge to soften.