Cute Cupcakes
Charming, and cheerful cupcakes that are perfect for any celebration! Inside they're perfect, moist vanilla cake and on top a shaggy mop of vanilla buttercream!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cup all-purpose flour (213g)
- 1 cups granulated sugar (200g)
- 1/4 tsp baking soda (heaping)
- 1 tsp baking powder (heaping)
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter (190g, room temperature)
- 3 egg whites (room temperature)
- 1 tsp vanilla extract
- 1/2 cup sour cream (120ml, room temperature)
- 1/2 cup whole milk (120ml, warm)
- 2 tbsp Lemon zest
- 1 tbsp Lemon juice
- 2 lb confectioners sugar (900g, sifted)
- 1 lb unsalted butter (450g, room temperature)
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
- 1 tsp rose water
- Food coloring
Instructions
- 1
For the Cupcakes:
- 2
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. Zest a lemon.
- 3
In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
- 4
In another bowl, whisk together the wet ingredients and lemon zest until combined. (The batter may be clumpy! Do not worry!)
- 5
Add the wet ingredients to the dry ingredients. Mix until combined.
- 6
Distribute the batter evenly into cupcake papers.
- 7
Bake for 15-20 minutes or until golden and springy to the touch.
- 8
For the Buttercream:
- 9
In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream, rose water and vanilla. Mix until fluffy.
- 10
Transfer to separate bowls.
- 11
Add food coloring to each batch.
- 12
Transfer to a piping bags fitted with grass tips.
- 13
Pipe the shaggy buttercream on each cupcake.