Vanilla Rose Cupcakes
These Vanilla Rose Cupcakes combine the comforting warmth of real vanilla with delicate floral rose water for an elegant, garden-inspired dessert. Light, fragrant, and beautifully finished with rosette piping, they are perfect for bridal showers, Mother’s Day, and refined celebrations.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Piping Bag and Star Tip
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 oven to 350°F (175°C) and line a cupcake tin. Whisk together flour, baking powder, and salt.
- Beat butter and sugar for 3–4 minutes until very light and fluffy. Add eggs one at a time, then vanilla and rose water (if using).
- Alternately add dry ingredients and milk to batter, beginning and ending with dry ingredients. Mix just until combined. Fill liners ⅔ full and bake for 18–22 minutes. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, rose water, and heavy cream. Whip on high for 3–5 minutes until light and airy. Tint with pink gel coloring if desired.
- Using a large star tip, pipe frosting starting from the center and spiraling outward to form a rose shape.
- Top with dried culinary rose buds or edible rose petals. Serve at room temperature.
Notes
Store cupcakes in an airtight container at room temperature for 1 day or refrigerated for up to 4 days. Bring to room temperature before serving for best flavor.