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Vanilla Rose Cupcakes Recipe

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★★★★★

4.5 from 130 reviews

These Vanilla Rose Cupcakes are soft, fluffy, and delicately infused with a gentle floral rose flavor combined with classic vanilla. Perfect for brunches, birthdays, or whenever you want an elegant yet easy treat, these cupcakes pair a soft vanilla cake base with a light rose buttercream frosting. With subtle rose water aroma and a beautiful presentation, they bring sunshine to any occasion without being overly fancy.

Ingredients

Scale

Cake Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/3 cup whole milk

Rose Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 tsp rose water
  • 1 tbsp milk
  • A drop of pink food coloring (optional)
  • Dried edible rose petals for garnish (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar together for 2-3 minutes until the mixture is light and fluffy, incorporating air for a soft cake texture.
  3. Add Eggs and Vanilla: Add 2 large eggs one at a time to the creamed butter mixture, mixing well after each addition. Pour in 2 tsp vanilla extract and beat until fully combined.
  4. Alternate Milk and Dry Mix: Add the dry ingredients and 1/3 cup whole milk to the wet ingredients in two batches, starting and ending with the dry mix. Mix gently until just combined to avoid overmixing and keep the batter smooth.
  5. Fill and Bake: Line a cupcake pan with 9 liners. Divide the batter evenly into each cup, filling about 3/4 full. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely on a wire rack.
  6. Make Rose Buttercream: Beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, then add 1 1/2 tsp rose water, 1 tbsp milk, and a drop of pink food coloring if using. Beat until the frosting is smooth and fluffy.
  7. Cool and Frost: Once cupcakes are fully cooled, frost them with the rose buttercream using a piping bag or spatula. Garnish with dried edible rose petals if desired.

Notes

  • Do not skip softening the butter to ensure a smooth, fluffy batter.
  • Use rose water sparingly as it has a strong flavor; a little goes a long way.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • If piping the frosting, chill it for 10 minutes first for better consistency.
  • Dried rose petals add a pretty, edible garnish—ensure they are food-safe.
  • Substitute almond milk or gluten-free flour 1:1 for dietary variations.
  • Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.
  • Buttercream can be made 2 days ahead, stored in the fridge, and re-whipped before use.

Keywords: vanilla rose cupcakes, floral cupcakes, vanilla cupcakes with rose buttercream, easy cupcakes, baked cupcakes, elegant cupcakes

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