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!
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.