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Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth in a blender. Add the mint leaves and lemon juice and blend until smooth.
Cream the butter, sugar and vanilla together for a few minutes until light and fluffy.
Add the eggs, one at a time, beating each one in well.
Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
For the Rose Water Buttercream: Beat the butter, icing sugar, rose water and 1 tablespoon of milk together until smooth and fluffy. Add more milk if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.