Cute Cupcakes
User Reviews
5
Cute Cupcakes
Description
The cupcake batter relies on a blend of flour, sugar, leavening agents, salt, butter, eggs, and sour cream, enriched with lemon zest and juice to introduce fresh citrus flavor. The wet and dry ingredients are mixed separately before combining, resulting in a batter that may appear slightly lumpy before baking but produces a tender crumb once cooked. Baking at 350°F yields golden, springy cupcakes that serve as a light base for decoration.
The frosting is a vanilla buttercream made by creaming butter and confectioners sugar with milk, heavy cream, vanilla extract, and rose water for a nuanced aroma. The mixture is separated and tinted with food coloring, then piped on with lawn grass piping tips for a textured, decorative finish that adds color and richness to the cupcakes.
This recipe allows customization of frosting flavors by replacing the vanilla and rose water with lemon juice to echo the cupcake’s citrus flavor. The cupcakes suit occasions where visual appeal is desired, complemented by a balanced sweetness and fruity lift from lemon zest.
For more pronounced lemon flavor, the quantity of lemon zest can be doubled. While a large piping tip was used to create a substantial buttercream dollop, a smaller smear is sufficient for those preferring less frosting.
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 butter 190g, room temperature, unsalted
- 3 egg room temperature, white
- 1 tsp vanilla extract
- 1/2 cup sour cream 120ml, room temperature
- 1/2 cup milk 120ml, warm, whole
- 2 tbsp lemon zest
- 1 tbsp lemon juice
For the Vanilla Buttercream:
- 2 lb confectioners sugar 900g, sifted
- 1 lb butter 450g, room temperature, unsalted
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp milk whole
- 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
- Increase lemon zest to intensify citrus flavor in the cupcakes.
- Use a grass piping tip to create textured frosting, or apply a simple smear of buttercream for less frosting.
- For lemon-flavored buttercream, substitute vanilla and rose water with lemon juice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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