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cute cupcakes

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
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 324kcal



    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



      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. 



      • 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.


      Serving: 1g | Calories: 324kcal | Carbohydrates: 52g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 210mg | Sugar: 34g