Yellow Buttercream Cupcakes with White Daisies
Pastel yellow cupcakes with daisies and pearls are soft lemon-infused cupcakes topped with delicate buttercream daisies and elegant sugar pearls, perfect for spring celebrations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
3/4 cup whole milk
Yellow gel food coloring optional
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract
White and yellow gel food coloring
Edible sugar pearls
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest and juice.
5. Alternate adding dry ingredients and milk until combined.
6. Fill liners two-thirds full and bake 18 to 22 minutes.
7. Cool completely.
8. Beat butter for frosting until smooth, then gradually add powdered sugar.
9. Add vanilla and cream until fluffy, then tint as desired.
10. Pipe daisy petals, add centers, and decorate with sugar pearls.
Notes
Use gel coloring for soft pastel tones. Chill frosting briefly if too soft for piping. Add pearls while frosting is fresh for best adhesion.