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Multiple cute cupcakes with multi-colored frosting.

Cute Cupcakes

Author: John Kanell
Servings: 18 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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!

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

    Course: Dessert
    Cuisine: American