Vanilla Rose Cupcakes Recipe

Introduction

These Vanilla Rose Cupcakes are a delightful treat combining classic vanilla flavor with a fragrant rosewater frosting. Perfect for special occasions or any time you want a touch of elegance in your dessert.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar, sifted
• 1 ½ tsp rosewater (adjust to taste)
• 2–3 tbsp heavy cream (as needed for consistency)
• A few drops of pink food coloring (optional)
• Edible dried rose petals for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a larger bowl, cream the softened butter and sugar with a hand mixer until light and fluffy, about 2 to 3 minutes.
4. Step 4: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently to avoid overmixing.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. Step 7: To make the frosting, beat the softened butter until smooth. Gradually add powdered sugar, then mix in rosewater, heavy cream, and food coloring until creamy and spreadable.
8. Step 8: Pipe the frosting onto the cooled cupcakes using a piping bag with a star tip. Garnish with edible dried rose petals.

Tips & Variations

• Adjust the rosewater quantity to suit your taste; start with less and add more gradually to avoid overpowering the cupcakes.
• For a dairy-free option, use plant-based butter and milk alternatives.
• Try adding a teaspoon of lemon zest to the batter for a fresh twist.
• Use clear or white frosting if you prefer to skip the pink food coloring.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture. The frosting may firm up in the fridge, so allow the cupcakes to soften slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. It’s best to frost them just before serving to keep the frosting fresh and vibrant.

What if I don’t have rosewater?

If you don’t have rosewater, you can substitute with a small amount of vanilla extract or almond extract, though the unique floral note will be different. Alternatively, omit it and enjoy classic vanilla frosting.

Vanilla Rose Cupcakes Recipe

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★★★★★

4.9 from 61 reviews

Delightfully fragrant and beautifully decorated, these Vanilla Rose Cupcakes feature a moist vanilla base perfectly complemented by a luscious rosewater-infused buttercream frosting. Topped with edible dried rose petals, these cupcakes offer a romantic twist on a classic treat ideal for special occasions or a charming afternoon indulgence.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Rosewater Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 ½ tsp rosewater (adjust to taste)
• 2–3 tbsp heavy cream (as needed for consistency)
• A few drops of pink food coloring (optional)
• Edible dried rose petals for garnish

Instructions

1. Prep the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set aside.
3. Cream the Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar using a hand mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
4. Add the Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
6. Bake: Evenly divide the batter into the lined cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
7. Make the Frosting: In a bowl, beat the softened butter until smooth. Gradually add sifted powdered sugar while continuing to mix. Incorporate rosewater, heavy cream, and pink food coloring (if using) until the frosting is smooth, creamy, and holds desired consistency.
8. Decorate: Using a piping bag fitted with a star tip, pipe the rosewater frosting onto the cooled cupcakes. Garnish by sprinkling edible dried rose petals on top for an elegant finish.

Notes

• Ensure the butter and eggs are at room temperature for best mixing results.
• Adjust the rosewater quantity based on your preference for floral intensity.
• Do not overmix the batter to keep cupcakes fluffy and tender.
• Allow cupcakes to cool completely before frosting to prevent melting the frosting.
• You can substitute heavy cream with whole milk or half-and-half if needed, but cream provides better frosting texture.
• For a more pronounced pink tint, increase food coloring drops gradually.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: vanilla cupcakes, rosewater frosting, floral cupcakes, vanilla rose cupcakes, floral dessert, buttercream frosting, edible rose petals, party cupcakes