Table of Contents
A soft, simple cupcake with gentle rose flavor and light vanilla cake. These are pretty and easy to make.
introduction
This recipe makes tender Vanilla Rose Cupcakes with a light rose buttercream. The cake is plain vanilla with a hint of rose, and the frosting looks like a rose when piped. If you enjoy gentle floral sweets, you might also like the chocolate and vanilla swirl cupcakes for a different look and taste.
why make this recipe
Make these cupcakes when you want a pretty treat that is not hard to bake. They work for small parties, tea, or a simple dessert. The rose flavor is soft and not too sweet. The frosting looks fancy but is easy to pipe.
how to make Vanilla Rose Cupcakes
- 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.
For another fruity-frosting idea, see a similar small-batch cupcake idea like the honey peach cream cheese cupcakes for inspiration.
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
Directions :
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.
how to serve Vanilla Rose Cupcakes
Place cupcakes on a flat tray or cake stand. Let them sit at room temperature for 20 minutes before serving so the flavors open. Garnish with a small dried rose bud or a few edible petals on top. Serve with tea or coffee.
how to store Vanilla Rose Cupcakes
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can freeze unfrosted cupcakes for up to 2 months; thaw and then frost.
tips to make Vanilla Rose Cupcakes
- Use room temperature eggs and butter so the batter mixes smooth.
- Do not overmix the batter. Mix just until the flour is blended.
- If you want less rose taste, use 1/2 tsp rose water in the batter and 1/2 tsp in the frosting.
- For a clean rose look, use a large closed star tip and steady pressure when piping.
- For more sweet fruit notes, try a peach or honey twist like in the honey peach cream cheese cupcakes recipe for pairing ideas.
variation (if any)
- Lemon-rose: add 1 tsp lemon zest to the batter for a lemon-rose flavor.
- Almond-rose: swap 1/4 cup flour for almond flour for a nutty note.
- Rosewater-free: skip rose water and add 1 tsp vanilla bean paste and a drop of pink food color for the look without the floral taste.
FAQs
Q: Can I skip the rose water?
A: Yes. The cupcakes will still be tasty with only vanilla.
Q: What tip do I use to pipe the rose?
A: Use a large star tip and start piping from the center, spiraling outward.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend and check baking time; it may change slightly.
Q: How do I keep the frosting stiff in warm weather?
A: Chill the frosting briefly and keep cupcakes in a cool place until serving.
Vanilla Rose Cupcakes
Ingredients
Method
- 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.
- 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.
