Can I use store-bought frosting for daisy cupcakes?

Yes, you can use store-bought frosting if you are short on time. A white buttercream works well. Just make sure it is thick enough to hold its shape when piped.

What is the easiest way to make daisy cupcakes for beginners?

The easiest method is using marshmallows as petals. Press them onto a flat layer of frosting and add a candy in the center. No piping skills needed.

How do I keep the cream cheese frosting from getting too soft?

Keep the frosted cupcakes refrigerated until about 20 minutes before serving. If your kitchen is warm while you are decorating, chill the frosting between uses.

Can I make daisy cupcakes in advance?

Yes. Bake and freeze the unfrosted cupcakes for up to 3 months. Thaw and frost on the day of serving for the best-looking results.

Daisy Cupcakes: How to Make Them Look Stunning at Home

Name: Daisy Cupcakes That Look Almost Too Pretty to Eat
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 140 ml buttermilk; 120 g soft unsalted butter; 150 g granulated sugar; 2 eggs; 1 tbsp vanilla extract; 160 g all-purpose flour; 20 g cornstarch; 1 tsp baking powder; 1/2 tsp baking soda; 1 pinch of salt; 160 g cream cheese, at room temperature; 100 g soft unsalted butter; 300 g icing sugar, sifted; 1 tsp vanilla extract; Yellow food coloring; Orange food coloring

Description

Cheerful vanilla cupcakes topped with tangy cream cheese frosting piped into delicate daisy flowers. They are simple, pretty, and perfect for spring birthdays, baby showers, garden parties, or a fun weekend baking project.

Ingredients

Scale

140 ml buttermilk
120 g soft unsalted butter
150 g granulated sugar
2 eggs
1 tbsp vanilla extract
160 g all-purpose flour
20 g cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
160 g cream cheese, at room temperature
100 g soft unsalted butter
300 g icing sugar, sifted
1 tsp vanilla extract
Yellow food coloring
Orange food coloring

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Instructions

Preheat the oven to 175°C or 350°F.
Line a 12-cup muffin tin with paper liners.
Cream the butter and sugar together until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
Add the dry ingredients to the butter mixture in two or three additions, alternating with the buttermilk.
Divide the batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Beat the cream cheese and butter together until smooth.
Gradually add the sifted icing sugar, then mix in the vanilla extract until fluffy.
Set aside a small portion of frosting and tint it yellow and orange for the centers.
Pipe white daisy petals onto each cooled cupcake using the remaining frosting.
Add a yellow center and finish with a tiny orange dot in the middle if desired.

Notes

Use room temperature ingredients for the smoothest batter and frosting. If the frosting gets too soft while decorating, chill it for 10 to 15 minutes. Make sure the cupcakes are completely cool before piping the daisy design.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 415
Sugar: 39g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 51g
Fiber: 0.5g
Protein: 4g
Cholesterol: 84mg