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
- 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.
- 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.
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
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!
Print Recipe
Servings 18 cupcakes
Calories 324kcal
Video
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.
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
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