Daisy Glaze Cupcakes Recipe

Name: Daisy Glaze Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp butter, softened; 2 tsp finely grated lemon zest; 1/2 cup sugar; 2 None large eggs; 1 1/4 cup self-rising flour; 2 tbsp milk; None None Yellow edible sugar flowers; None None For the Lemon Glaze; 2 cups confectioners' sugar; 1 tbsp lemon juice

Servings: persons

1
Preheat oven to 350u00b0F. Line eight cups of a mini muffin pan with paper liners.
2
Beat butter, zest, sugar, eggs, sifted flour, and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, then beat until mixture has changed to a paler color. Drop heaped tablespoons of mixture into paper liners.
3
Bake for 20 mins. Let cool in pan for 5 mins before turning, top-side up, onto wire rack to cool completely.
4
To make lemon glaze, sift confectioners' sugar into small heatproof bowl and stir in enough strained lemon juice to make a thick, pouring consistency. Place over small saucepan of simmering water and stir until icing is thin enough to make an opaque glaze.
5
Working with one cooled cake at a time, spread cake tops with lemon glaze. Position flowers in center of each cake before icing sets.

849

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp butter, softened, 2 tsp finely grated lemon zest, 1/2 cup sugar, 2 None large eggs, and more.

Yes, Daisy Glaze Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Daisy Glaze Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions