Description
Delightful Vanilla Rose Cupcakes blend classic vanilla flavor with elegant floral notes, making them perfect for celebrations or afternoon teas.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 tsp pure vanilla extract or vanilla bean seeds
- 1 tsp rose water (optional, for cake)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1–2 tsp rose water (for frosting)
- 1–2 Tbsp heavy cream
- 1 drop pink gel food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and rose water (if using).
- Gradually alternate adding the dry ingredients and the milk to the batter, starting and ending with dry ingredients. Mix just until combined.
- Fill the liners about ⅔ full with the batter and bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, rose water, and heavy cream. Whip on high for 3–5 minutes until light and airy, tinting with pink gel coloring if desired.
- Using a large star tip, pipe the frosting onto the cooled cupcakes in a rose shape.
- Top with dried culinary rose buds or edible rose petals for garnish. Serve at room temperature.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week, bringing to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American