These buttercream daisy cupcakes are the second of my piped flower cupcakes series. The first is the sunflower cupcakes, the tutorial which you can find on my other page here.
I love making buttercream daisies. They are not only so 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.
Back to these daisy cupcakes.
I made these last weekend, along with my buttercream sunflower cupcakes. That was the first time actually, of me making the daisies and sunflower cupcakes. And much to my satisfaction, I totally loved the way the cupcakes turned out after decorating with the piped flowers that I decided I should create tutorials based on them straightaway.
So here I am, presenting to you my step by step picture tutorial and a video tutorial (at the end of this page), on how to make easy buttercream daisy cupcakes that you can pipe directly onto your cupcakes. No transferring and no freezing required.
Table of contents
Video Tutorial
Here's my video tutorial on how to make the daisy cupcakes:
How to Make and Decorate
Ingredients
- 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
Decorating tools
- 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.
Baking 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.
Making 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 essence 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.
The green background
- Next, I applied a coat of juniper green-tinted buttercream for the daisy cupcakes. The idea is to fill the sides of the cupcake casings for a totally flat cupcake top. Also, since the daisy petals do not cover the entire top of the cupcakes, the green buttercream not only acts as a base coat for the cupcakes, it also works as a background for the daisies. So it is important that the cupcake is well covered with a smooth coat of green buttercream.
- Once the buttercream base coat is done, the daisy can be piped on the cupcake. I made each daisy on the cupcakes with 16 petals and to make sure they were all equally distributed, I piped them in alternate order. I will explain that below with step by step images.
Piping 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.
- 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.
- For the second petal, turn the cupcake to 90 degrees, and pipe another petal in a similar manner to the first petal.
- Next, repeat the process on the left and right of the first to petals. That should give you 4 petals as follows.
- Repeat the process for the next 4 petals, this time, piping each of the petals in the center between the earlier petals.
- 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.
The flower centers
- For the flower center, using the round tip number 5, pipe some yellow icing in a circular motion.
- Lift your piping tip and encircle the yellow center with tiny dots of yellow icing to complete the daisy cupcakes.
Like this decorating tutorial? Here are my other posts you should check out
- Flower Birthday Cake - Circle of Daisies
- Daisy Cookies - Flower Cookies with Royal Icing
- Easy Floral Cupcake Decorating Idea
- Pink Gerbera Daisy Wedding Cake with Fresh Flowers
Recipe (Printable)
Here is the full printable version of my daisy cupcakes recipe and decorating guide.
📖Recipe
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!
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Yield: 10 cupcakes
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
Instructions
Baking 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.
Making the buttercream
- To make the buttercream, cream the shortening and powdered sugar until light and fluffy.
- Add milk if the buttercream is too stiff.
Decorating 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.
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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Happy decorating 🙂
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