Cute Cupcakes

Introduction

These Cute Cupcakes are the ultimate treat, combining a perfectly tender, lemon-kissed crumb with an impossibly light and smooth vanilla frosting. They provide the ideal blank canvas for you to create charming, colorful designs that will brighten any celebration. Every bite delivers a balance of citrus freshness and rich, buttery sweetness.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 18 cupcakes

Ingredients

• 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
• 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

For the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line 18 muffin tins with paper liners.
2. In a medium bowl, whisk together 1 2/3 cup all-purpose flour, 1 cup granulated sugar, 1/4 tsp (heaping) baking soda, 1 tsp (heaping) baking powder, and 1/4 tsp kosher salt. Set aside.
3. In a large bowl using an electric mixer, beat 3/4 cup room-temperature butter on medium-high speed until creamy and pale, about 2 minutes.
4. Add the dry ingredients to the butter. Mix on low speed until the mixture resembles coarse, damp sand.
5. In a separate bowl or large measuring cup, combine 3 room-temperature egg whites, 1 tsp vanilla extract, 1/2 cup room-temperature sour cream, 1/2 cup warm whole milk, 2 tbsp lemon zest, and 1 tbsp lemon juice. Whisk until smooth.
6. Divide the batter evenly among the 18 prepared liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

For the Frosting:

1. In a large bowl using an electric mixer with a whisk or paddle attachment, beat 1 lb of room-temperature butter on medium-high speed for 5 minutes, until very pale, creamy, and smooth.
2. Reduce speed to low and gradually add the 2 lb of sifted confectioners’ sugar. Once incorporated, increase speed to medium-high and beat for 3 minutes.
3. Add 1 tsp vanilla extract, 1 tbsp heavy cream, 1 pinch kosher salt, 1 tsp whole milk, and 1 tsp rose water. Beat on high speed for an additional 2-3 minutes until the frosting is extremely light, fluffy, and holds stiff peaks.
4. If desired, divide the frosting into separate bowls and tint with food coloring.
5. Frost the completely cooled cupcakes using a piping bag and tip for decorative designs, or spread on with a knife.

Variations

1. Flavor Play: Add a different extract to the frosting, such as almond or orange, instead of vanilla and rose water.
2. Designer Tops: Use different piping tips to create rosettes, stars, or swirled peaks. Add edible glitter, sprinkles, or small fondant decorations.
3. Textured Frosting: Create an “ombre” effect by piping two different shades of the same color, or use a small offset spatula to create a rustic, swooped look.
4. Citrus Swap: Substitute the lemon zest and juice with an equal amount of lime or orange for a different citrus note in the cupcake.

Tips for Success

1. Room Temperature is Key: Ensure your butter, egg whites, and sour cream are truly at room temperature. This allows for better emulsification and a smoother, more even batter.
2. Don’t Overmix: Mix the batter only until the ingredients are combined after adding the wet mixture. Overmixing develops gluten, leading to dense cupcakes.
3. Sift Your Sugar: Sifting the confectioners’ sugar for the frosting is non-negotiable. It prevents lumps and guarantees a silky-smooth frosting.
4. Cool Completely: Be patient and let your cupcakes cool to room temperature before frosting. Warm cupcakes will melt the buttercream.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in a single layer in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor. These cupcakes are best enjoyed fresh and are not ideal for reheating.

FAQ

Can I use full eggs instead of just egg whites?

Yes, but it will change the texture. Using only egg whites creates a lighter, whiter crumb. Whole eggs will yield a slightly denser, more yellow cupcake.

What can I use if I don’t have rose water?

You can simply omit it. The frosting will still be delicious with just the vanilla. You could also add an extra teaspoon of milk or cream.

Why is my frosting too soft or runny?

Your butter may have been too warm. Chill the frosting bowl in the refrigerator for 15-20 minutes, then re-whip. Also, ensure you used the full amount of sifted confectioners’ sugar.

Can I make the frosting ahead of time?

Absolutely. Make the frosting up to 3 days ahead, store it covered in the refrigerator, and let it come to room temperature before re-whipping it to restore its fluffy texture.

My cupcakes didn’t dome much. Why?

This can happen if your baking powder or soda is old and has lost potency, or if the oven temperature was too low. Always check the freshness of your leavening agents.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze very well. Wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before frosting. The frosting can also be frozen in an airtight container.