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    Home » Recipes » Desserts » Cute Cupcakes

    Cute Cupcakes

    Published: August 9, 2018 · Modified: Aug 16, 2018 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Moist and zingy lemon cupcakes topped with a messy mop of colorful vanilla buttercream kissed with rosewater. These cupcakes might just be the perfect birthday party treat!

    Cute Cupcakes
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    I made a shag cake like this a while back and instantly knew the decoration scheme would be perfect for cheerful little cupcakes! I whipped up a batch of tender, fluffy lemon cupcakes and topped them with a poof of multicolored buttercream. This decoration scheme is so easy; it might be the perfect way for your little ones to help make a dessert! You can choose shades of the same color or go wild like I did!

    BAKING NOTES

    • Double the lemon zest if you want a zingyer cupcake.
    • If you want to whip up some lemon buttercream for these then skip the vanilla and rose water and add a tablespoon of lemon juice.
    • I used a large grass tip to pipe the dollop on top but really they only need a little smear of buttercream.

    STEPS TO MAKE THESE CUPCAKES

    Shag Cupcake

    1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. Zest a lemon. In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
    2. In another bowl, whisk together the wet ingredients and lemon zest until combined. (The batter may be clumpy! Do not worry!)
    3. Add the wet ingredients to the dry ingredients. Mix until combined.
    4. Distribute the batter evenly into cupcake papers.
    5. Bake for 15-20 minutes or until golden and springy to the touch.
    6. 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.
    7. Transfer to separate bowls. Add food coloring to each batch.
    8. Transfer to a piping bags fitted with grass tips.
    9. Pipe the shaggy buttercream on each cupcake.

    If you’ve tried these cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    cute cupcakes
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    5 from 6 votes

    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!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 35 minutes minutes
    Servings 18 cupcakes
    Calories 324kcal
    Author John Kanell

    Ingredients

    NGREDIENTS

      For the Cupcakes:

      • 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

      For the Vanilla Buttercream:

      • 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

      INSTRUCTIONS

        For the Cupcakes:

        • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. Zest a lemon.
        • In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
        • In another bowl, whisk together the wet ingredients and lemon zest until combined. (The batter may be clumpy! Do not worry!)
        • Add the wet ingredients to the dry ingredients. Mix until combined.
        • Distribute the batter evenly into cupcake papers.
        • Bake for 15-20 minutes or until golden and springy to the touch.

        For the Buttercream:

        • 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.
        • Transfer to separate bowls.
        • Add food coloring to each batch.
        • Transfer to a piping bags fitted with grass tips.
        • Pipe the shaggy buttercream on each cupcake. 

        Video

        Notes

        • Double the lemon zest if you want a zingyer cupcake.
        • If you want to whip up some lemon buttercream for these then skip the vanilla and rose water and add a tablespoon of lemon juice.
        • I used a large grass tip to pipe the dollop on top but really they only need a little smear of buttercream.

        Nutrition

        Serving: 1g | Calories: 324kcal | Carbohydrates: 52g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 210mg | Sugar: 34g
        *Nutrition Disclaimer
        Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

        cute cupcakes

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        Reader Interactions

        Comments

        1. Avatar for ThoriaThoria says

          February 23, 2019 at 8:47 pm

          5 stars
          Love it ❤️

          Reply
          • Avatar for John K.John K. says

            February 27, 2019 at 1:24 pm

            Hey Thoria,

            I’m happy you love these cupcakes! What will you bake next?

            Best,

            John

            Reply
        2. Avatar for ShariShari says

          January 08, 2019 at 11:38 am

          John, can you substitute liquid egg whites for 3 natural egg white for all of your cupcake recipes?

          Thank you. Shari

          Reply
          • Avatar for John K.John K. says

            January 28, 2019 at 1:37 pm

            Hi Shari,

            I have not tried using liquid egg whites before. I’ve heard it works out!

            Best,

            John

            Reply
        3. Avatar for SanjaySanjay says

          October 10, 2018 at 10:53 pm

          You are amazing chef . Do you have any cake shop outlets?

          Reply
          • Avatar for John K.John K. says

            October 12, 2018 at 9:52 am

            Hi Sanjay,

            Thank you! I do not have any cake shops. Maybe one day!!

            Best,

            John

            Reply
        4. Avatar for malalamalala says

          August 15, 2018 at 12:11 pm

          5 stars
          can i replace butter with oil?
          in wich proprtion?
          i love your recipes!!
          from Argentina Buenos Aires
          thanks
          Malala

          Reply
          • Avatar for John K.John K. says

            August 15, 2018 at 2:05 pm

            Malala,
            I haven’t tried replacing the butter with oil, but let me know how it goes!
            John

            Reply
        5. Avatar for AlisonAlison says

          August 10, 2018 at 3:29 am

          Can’t wait to make these. Is the oven temperature of 350 for a fan-forced oven or conventional?

          Reply
          • Avatar for John K.John K. says

            August 10, 2018 at 9:06 am

            Alison,
            I always use a conventional oven when I bake! Hope you love these cupcakes! They’re so fun to make!!
            John

            Reply
        6. Avatar for JennyJenny says

          August 09, 2018 at 10:26 am

          5 stars
          This recipe is amazing!!!!

          Reply
          • Avatar for jkanelljkanell says

            August 09, 2018 at 10:27 am

            Thank you!

            Reply

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        Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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        9301 shares