Print

Vanilla Rose Cupcakes Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/vanilla-rose-cupcakes-recipe/