Ingredients
- Cupcakes:
- 140 ml buttermilk
- 120 g unsalted butter, softened
- 150 g granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 160 g all-purpose flour
- 20 g cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Frosting:
- 160 g cream cheese, room temperature
- 100 g unsalted butter, softened
- 300 g icing sugar
- 1 teaspoon vanilla extract
- Yellow and orange food coloring
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake tray with liners.
- Beat butter, sugar, and vanilla until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In another bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
- Add half the dry ingredients to the batter and mix gently.
- Add buttermilk and mix, then add remaining dry ingredients until smooth.
- Divide batter into liners and fill about 3/4 full.
- Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and vanilla until smooth, then add butter and mix until creamy.
- Gradually add icing sugar and beat until fluffy. Chill frosting for 1 hour.
- Color a small portion yellow for centers and leave the rest white.
- Pipe white petals and yellow centers to create daisy designs.
Notes
- Chill frosting before piping for better structure.
- Do not overmix batter to keep cupcakes soft.
- Store in refrigerator up to 3 days.
- Bring to room temperature before serving.
- Unfrosted cupcakes can be frozen up to 2 months.
- Use steady pressure when piping petals.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
