August 4, 2025

Local Mom Builds Dream Business with Passion and Buttercream

4.8 min read| Published On: August 4th, 2025|

By Cindy Peterson

Local Mom Builds Dream Business with Passion and Buttercream

4.8 min read| Published On: August 4th, 2025|

It all began with a few homemade birthday cakes for her daughters and evolved into Sweet Little Treasures, a cupcake business Diana Thomas proudly calls her own. Known locally as the “Cupcake Diva,” Diana is pouring her heart and her signature buttercream into a dream she built from scratch.

“I just started baking cakes for my girls for their birthdays and realized I like doing cupcakes much better than cakes,” Diana says. “I’m very particular. If I mess it up, I’m gonna throw it away and start all over again.”

After going through some tough life changes two years ago, Diana decided it was time to pursue her long-held dream. 

“I’ve always wanted my own bakery,” she says. “But I realized the brick and mortar was way too expensive, so I decided to start my bakery out of my home.”

Diana has never had a traditional career, but she’s definitely been a ‘Jackie’-of-all-trades. She’s been everything from a cashier, a driver for Hogan and even worked at Universal Studios, always knowing that her main job to was to take care of her two daughters, Jennie and Emily. 

“I wouldn’t have a lot of myself without them,” Diana says.

Diana had received a handful of family recipes from her late mother, but tragically their home burned down two months later. 

“I lost everything,” Diana says. “But I managed to find a few recipes from my aunt.” 

One recipe, reimagined as her hummingbird cupcake, has become a customer favorite. It features coconut, pineapple, carrots and pecans.

Diana describes herself as completely self-taught, inspired by baking shows like The Dr. Seuss Baking Challenge.

“I looked at that and just really wanted to be able to create like that,” she says. 

Though she occasionally makes full-sized cakes like the towering Neapolitan she created for her father’s 80th birthday, cupcakes are her true passion. Plus, it’s easier to start over on a cupcake than a cake if it doesn’t meet her standard of perfection. 

Her colorful creations not only look great, but are packed with flavor. Among her standout flavors are the pina colada topped with a cherry, Reese’s peanut butter complete with a whole Reese’s cup inside, and her signature rainbow-colored vanilla cupcake with vanilla buttercream.

“I don’t do buttercream like everybody else does,” Diana says. “I just do things my own way. But that’s my little secret.” 

In February, after much persuasion to participate, Diana was recognized at the Taste of Lake for Best Dessert. 

“I was shocked,” she says. “I was up against Lake Tech and some others who had more intricate things. I was very happy, trying not to cry.”

Throughout her journey, Diana has had people continually encourage her, including her soul sister Joa Harpster and Rick Moore, a retired caricature artist who drew Diana’s cartoon logo. Perhaps Diana’s biggest cheerleader was her cousin from Ohio, but sadly she recently passed away. 

“She always pushed me,” Diana says. “She was so proud of me for doing this. I lost my drive for a while, but I’m getting back to it.”

Now, Diana’s back in the kitchen — baking, selling at events and dreaming up new ventures, including combining her two passions, karaoke and cupcakes. Although she’s still working on exactly how those two things fit together, she’s fairly sure she’s on to something great. 

“Every time I give someone my card, they’re like, ‘Cupcakes and karaoke? How do you put that together?’” she says. “Joa and I have been talking about it. It could work. Maybe you sing for a cupcake.”

For now, she continues appearing at markets, events and fundraisers across Central Florida and taking cupcake orders through her website: www.sweetlittletreasures.carrd.co.  

Recipes

Cream Cheese Frosting (with Pecans)

  • 1 (8 oz.) package cream cheese, softened
  • 1/2 c. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 4 c. confectioners’ sugar
  • 1/2 c. finely chopped pecans (optional, or use as garnish)
  1. In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
  2. Add vanilla and gradually beat in confectioners’ sugar until light and spreadable.
  3. Fold in chopped pecans or sprinkle them on top after frosting.
  4. Frost fully cooled cupcakes and serve.

Buttercream Frosting (standard recipe)

  • 1 c. (2 sticks) unsalted butter, softened
  • 3-4 c. powdered sugar (sifted)
  • 2-3 Tbsp. heavy cream or milk
  • 1 1/2 tsp. pure vanilla extract
  • Pinch of salt (optional, but balances sweetness)
  1. Beat the butter: In a large bowl, beat the softened butter on medium-high speed until light and fluffy (about 2–3 minutes).
  2. Add powdered sugar: Gradually add 3 cups of powdered sugar, one cup at a time, mixing on low speed after each addition.
  3. Scrape down the sides of the bowl as needed.
  4. Add vanilla & cream: Add vanilla and 2 tablespoons of heavy cream or milk.
  5. Beat on medium speed until combined and fluffy.
  6. Add more cream (a little at a time) if it’s too thick.
  7. Adjust texture: If the frosting is too thin, beat in more powdered sugar 1/4 cup at a time.
  8. If it’s too thick, add a bit more cream or milk.
  9. Add food grade colorings for a colorful finish. 

Classic Vanilla Cupcake

  • 1 c. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/8 tsp. salt
  • 2 large eggs
  • 3/4 c. sugar
  • 1/4 c. unsalted butter
  • 1/2 c. milk
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. vegetable or canola oil
  1. Preheat oven to 350°F for 20 minutes; place oven rack in the middle.
  2. Line a standard muffin tin with cupcake liners.
  3. Whisk flour, baking powder, and salt in a large bowl; set aside.
  4. Microwave butter and milk for 2 minutes until melted (do not boil); keep warm.
  5. In a separate bowl, beat eggs for 30 seconds.
  6. Slowly pour in sugar while beating; continue beating for 6 minutes until tripled in volume.
  7. Add 1/3 of the flour, beat for 5 seconds; repeat with remaining flour in two additions, mixing briefly each time.
  8. In the empty flour bowl, whisk hot milk, vanilla, and oil with 3/4 cup of egg batter until foamy.
  9. Slowly pour milk mixture into egg batter with beater for 15 seconds; stop beater.
  10. Scrape bowl and beat for 10 seconds until smooth.
  11. Fill muffin tin 2/3 full with batter (use an ice cream scoop for ease).
  12. Bake for 22 minutes or until golden and a toothpick comes out clean.
  13. Cool for 2 minutes in the tin, then transfer cupcakes to a rack.
  14. Cool completely before frosting or adding toppings.

Mom’s Hummingbird Cupcakes

  • 3 c. all-purpose flour
  • 2 c. white sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 1/2 c. vegetable oil
  • 3 large eggs, beaten
  • 2 tsp. vanilla extract
  • 1 (8 oz) can crushed pineapple (with juice)
  • 2 c. chopped apples (peeled)
  • 2 mashed bananas
  1. Preheat oven to 350°F (175°C).
  2. Line two 12-cup muffin tins with cupcake liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  4. Add eggs and oil to the dry ingredients.
  5. Stir by hand until just moistened — do not overmix or beat.
  6. Fold in the vanilla, crushed pineapple (with juice), chopped apples, and mashed bananas until fully incorporated.
  7. Fill cupcake liners about 3/4 full with batter.
  8. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Photos: Cindy Peterson

About the Author: Cindy Peterson

Originally from the small town of Berryville, Arkansas, Cindy has become a multimedia specialist in journalism, photography, videography, and video editing. She has a B.S. in Communications from the University of Central Arkansas and produces Style Magazine's Sports Hub Podcast and the Healthy Living Podcast. She also produces for Beacon College’s Telly Award-winning PBS show, “A World of Difference.” When she isn’t working, Cindy loves traveling the National Parks with her husband , Ryan, and son, David, photographing wildlife.

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