Cute Cupcakes
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5.0
18 reviews
Excellent
Cute Cupcakes
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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!
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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
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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.
- I used a large grass tip to pipe the dollop on top but really they only need a little smear of buttercream.
- 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 Information
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Serving
1g
Calories
324kcal
(16%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
80mg
(27%)
Sodium
210mg
(9%)
Sugar
34g
(68%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 324kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 80mg | 27% |
| Sodium | 210mg | 9% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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