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    Decorated Treats » Recipes » Designs & Tutorials

    How to Make Buttercream Daisy Cupcakes

    Published: Oct 8, 2020 · Modified: Feb 20, 2023 by Priya Maha

    Jump to Recipe

    Learn how to make easy buttercream daisy cupcakes with this step by step tutorial. Made using buttercream piping technique, these cupcakes are not just pretty, they are very quick to make too.

    4 daisy cupcakes against a wood background.

    These buttercream daisy cupcakes are the second of my piped flower cupcakes series. The first is the sunflower cupcakes, also made using buttercream.

    I love making these buttercream daisies. They are not only pretty but easy to make too. I have, in fact, made the exact same daisies on cookies but instead of using buttercream, I used royal icing. You can read all about the daisies cookies here and watch the step by step video on that page too.

    For more flower treats and tutorial, check out this rosette cake, Christmas wreath cookies with hollies and poinsettias, elegant birthday cake with molded roses, 70th birthday cake with flowers and easy buttercream flowers cake.

    And if you like making flowers for cake decorating, also check out my tutorials on how to make gum paste roses, gum paste hydrangeas, gum paste poppies, gum paste plumeria and gum paste hibiscus.

    Jump to:
    • ❤️Why You Will Love This Tutorial
    • 🎥Video Tutorial
    • 🧾Supplies Required
    • 👩‍🍳How to Make
    • ❤️More Tutorials You Will Love
    • 📖Recipe

    ❤️Why You Will Love This Tutorial

    • The cupcakes are very pretty.
    • The tutorial is easy to follow and teaches how to pipe buttercream daisy with well distributed petals.
    • No special tools required other than piping bags and tips.

    🎥Video Tutorial

    Here's my video tutorial on how to make the daisy cupcakes:

    🧾Supplies Required

    • Cupcakes – I used my triple chocolate cupcakes recipe to make the cupcakes, but omitted the chocolate buttercream and the sprinkles (see the recipe card below for the full recipe). For a single batch of the recipe, I managed to get 10 cupcakes baked in medium-sized muffin casings. 
    • Buttercream – I used this made with shortening instead of butter so that I am able to get absolutely white frosting for the daisy petals. I used the same recipe for the green and yellow icing on the cupcakes as well.
    • Wilton Golden yellow food color - – this was for the flower centers.
    • Wilton Juniper green food color – this was for the base coat of the cupcakes
    • Petal tip number 104 , round tip number 5 and icing coupler - I used tip number 104 for the daisy petals and round tip number 5 for the yellow flower centers.
    • Disposable piping bags.
    • Palette knife – this was used to apply the green base icing for the cupcakes before piping the daisies on.

    👩‍🍳How to Make

    Step 1: Bake the Cupcakes

    Start by preparing your cupcake casings. Place them into muffin tray or a cupcake tray to hold their shape while baking. Set aside.

    Preheat oven. Measure butter and sugar into a medium mixing bowl. Cream both until light and fluffy on medium to high speed on an electric mixer (stand mixer or hand mixer). Use paddle attachment.

    Scrape the sides and bottom of the bowl and add the eggs. Add them one at a time and beat well after each addition (until all traces of the eggs are no longer visible). Scrape the bowl half way through.

    Next, sift the flour, cocoa powder, baking powder and salt and fold these dry ingredients into the creamed wet ingredients. Alternate this flour mixture with the milk, starting and ending with the flour mixture.

    Finally, add the vanilla extract and mix until well combined. Scoop batter into the prepared cupcake liners until about two thirds full.

    Bake the cupcakes in the preheated oven for 15 to 20 minutes. Check the cupcakes at 15 minutes by inserting a toothpick in the center of one of the cupcakes. If there is no wet batter sticking to the cupcakes, and the top springs back when lightly pressed, the cupcakes are baked.

    Remove the cupcakes from the oven, let them rest in the tray for one or two minutes before transferring them onto a wire rack to cool completely to room temperature.

    Step 2: Make the Buttercream

    If the cupcakes are domed, level them with a knife before applying buttercream.

    To make the buttercream (vanilla frosting), beat shortening and powdered sugar (confectioners' sugar) in a large mixing bowl until fluffy.

    Add vanilla extract and continue beating until it is all light and fluffy. Add milk (or heavy cream) if it appears too stiff.

    Remove about one third of the buttercream and tint it green. Remove one fifth from the remaining white buttercream and tint it yellow. Leave the remaining as white.

    Step 3: Cover the Cupcakes with Green Buttercream

    Next, apply a coat of juniper green-tinted buttercream for the daisy cupcakes.

    Note: It is important that the cupcake is well covered with a smooth coat of green buttercream since the daisy petals do not cover the entire top of the cupcakes.

    Green icing covered cupcake.

    Step 4: Pipe the White Petals

    To begin with, hold the piping bag fitted with tip number 104 with the wider end of the tip pointing up and the narrow end pointing below. 

    Large petal tip in a piping bag filled with white icing.
    Large petal tip in a piping bag filled with white icing.

    Place the tip with the wider end at the edge of the cupcake and gently squeeze your piping bag to let the icing out.

    Release the pressure on the piping bag and pull the piping tip towards the center of the cupcake. That should give you the first petal of your daisy. 

    A white buttercream petal on a green cupcake.

    For the second petal, turn the cupcake to 90 degrees, and pipe another petal in a similar manner to the first petal.

    2 white petals on a green buttercream covered cupcake.

    Next, repeat the process on the left and right of the first to petals. That should give you 4 petals as follows.

    3 white petals on a green buttercream covered cupcake.
    4 white petals on a green buttercream covered cupcake.

    Repeat the process for the next 4 petals, this time, piping each of the petals in the center between the earlier petals. 

    White petals on a green buttercream covered cupcake.
    White petals on a green buttercream covered cupcake.

    Finally, finish off the petals piping by filling up one petal each in between all the petals that are already on the cupcake. And that should give you a full daisy with beautifully distributed petals. 

    White petals on a green buttercream covered cupcake.
    White petals on a green buttercream covered cupcake.

    Step 5: Add the Yellow Flower Centers

    For the flower center, using the round tip number 5, pipe some yellow icing in a circular motion. 

    Piping bag filled with yellow icing and round tip 3.
    A daisy cupcake.

    Lift your piping tip and encircle the yellow center with tiny dots of yellow icing to complete the daisy cupcakes. 

    A daisy cupcake.

    ❤️More Tutorials You Will Love

    • Chocolate cupcakes in black cupcake liners, decorated with black frosting, white fondant cut out and black buttercream spiders.
      Creepy Halloween Spider Cupcakes (How to Make)
    • 5 cupcakes decorated with red star toppers and Christmas themed sprinkles.
      Easy Christmas Cupcakes
    • A set of 5 cupcakes in white cupcake casings decorated with buttercream, sugar sprinkles and a pretty 5 petal fondant flower.
      Vanilla Cupcakes from Scratch (Perfectly Moist!)
    • 4 cupcakes with 2d christmas tree deco.
      Christmas Tree Cupcakes

    Do you like this tutorial? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    3 daisy cupcakes.

    Daisy Cupcakes

    Learn how to make buttercream daisy cupcakes with my step by step guide and video tutorials. These are super easy to make and pretty too!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Decorating time: 2 hours hours
    Total Time: 2 hours hours 50 minutes minutes
    Yield: 10 cupcakes
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    • 120 g butter
    • 75 g granulated sugar
    • 25 g brown sugar
    • 2 eggs
    • 100 g self-raising flour
    • 30 g cocoa powder
    • ¼ teaspoon baking powder
    • 4 tablespoon milk
    • ¾ teaspoon vanilla extract
    • ¼ teaspoon salt
    • Buttercream
    Metric - US Customary

    Instructions

    Bake the cupcakes

    • Prepare your cupcake casings.
    • Preheat oven to 170°Celsius.
    • Beat butter and both sugars till light and fluffy. Add eggs, one at a time, beating well after each addition.
    • Sift the flour, cocoa powder, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
    • Add in the vanilla extract and mix well.
    • Pour batter into baking cups or cupcake liners until they are about two thirds full.
    • Bake the chocolate cupcakes for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
    • Remove the cupcakes from oven and let them cool completely before decorating.

    Make the buttercream

    • To make the buttercream, cream the shortening and powdered sugar until light and fluffy.
    • Add milk if the buttercream is too stiff.

    Decorate the cupcakes

    • Level the top of the cupcakes (if domed) with a serrated knife
    • Apply a thin layer of green icing with a palette knife. Make sure the cupcakes are well covered with a smooth coat of green buttercream.
    • To pipe the flowers, hold the piping bag fitted with tip number 104 (with the wider end of the tip pointing up and the narrow end pointing down).
    • Place the tip with the wider end at the edge of the cupcake and gently squeeze your piping bag to let the icing out. Release the pressure on the piping bag and pull the piping tip towards the center of the cupcake to make the first petal.
    • For the second petal, turn the cupcake to 90 degrees, and pipe another petal in a similar manner to the first petal.
    • Repeat the process on the left and right of the first two petals. That should make 4 petals.
    • Repeat the process for the next 4 petals, by piping one petal in between each of the earlier piped petals.
    • Finally, finish off the petals piping by filling up one petal each in between all the petals that are already on the cupcake. That completes the daisy petals.
    • For the flower center, pipe some yellow icing in a circular motion with round tip number 5.
    • Lift the piping tip and encircle the yellow buttercream center with tiny dots of yellow icing to complete the decoration.
    • Repeat for all the cupcakes to complete the buttercream daisy cupcakes.

    Notes

    1. It is important that the cupcake is well covered with a smooth coat of green buttercream since the daisy petals do not cover the entire top of the cupcakes.

    Nutrition

    Calories: 184.5kcal | Carbohydrates: 19.3g | Protein: 3.2g | Fat: 11.4g | Saturated Fat: 6.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59.3mg | Sodium: 162.3mg | Potassium: 83.6mg | Fiber: 1.4g | Sugar: 10.4g | Vitamin A: 357.3IU | Calcium: 28.6mg | Iron: 0.7mg
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    I'm Priya, and I'm so excited that you dropped by 🙂 Welcome to DECORATED TREATS, a place where I share all my cake decorating ideas & true and tried recipes for all things sweet.

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    Cupcakes decorated with white piped buttercream daisies.
    4 daisy cupcakes against a wood background.
    3 daisy cupcakes.

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