Vanilla Rose Cupcakes Recipe

Introduction

These Vanilla Rose Cupcakes are soft, fluffy, and delicately infused with a gentle floral flavor that makes every bite feel special. Perfect for brunches, birthdays, or any day you want a little something different, their elegant vanilla and rose combination is sure to impress.

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

For the Rose Buttercream:

• 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. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
2. Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
3. Step 3: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then mix in the vanilla extract until fully combined.
4. Step 4: Add the dry ingredients and milk alternately to the wet ingredients in two batches, beginning and ending with the dry mix. Stir gently until just combined.
5. Step 5: Line a cupcake pan with liners and divide the batter evenly among 8 cups, filling each about 3/4 full. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: To make the rose buttercream, beat the softened butter until creamy. Gradually add powdered sugar, then blend in rose water, milk, and pink food coloring if using. Beat until smooth and fluffy.
7. Step 7: Allow cupcakes to cool completely on a wire rack. Frost with the rose buttercream using a piping bag or spatula, and garnish with dried edible rose petals if desired.

Tips & Variations

• Don’t skip softening the butter—it ensures a smooth and fluffy batter and frosting.
• Use rose water sparingly; it’s potent, and a little goes a long way.
• Try almond milk instead of whole milk for a subtle nutty twist.
• Swap rose water for orange blossom water to change up the floral flavor.
• Add raspberry jam in the cupcake centers for an extra burst of flavor.
• Frost with vanilla buttercream if you prefer no floral notes.
• Use gluten-free flour 1:1 if needed for dietary restrictions.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days—bring them to room temperature before serving for best texture. Unfrosted cupcakes freeze well for up to 2 months; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose extract instead of rose water?

Yes, but rose extract is much stronger. Use only about 1/4 teaspoon to avoid overpowering the cupcakes.

Can I double this recipe?

Absolutely! Just double all the ingredients to make approximately 16 cupcakes.

Vanilla Rose Cupcakes Recipe

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★★★★★

4.4 from 132 reviews

These Vanilla Rose Cupcakes are soft, fluffy, and delicately floral, combining classic vanilla sponge with a lightly scented rose buttercream frosting. Perfect for special occasions or whenever you want a touch of elegance without complicated baking, these cupcakes deliver a wonderful balance of gentle rose flavor and sweet vanilla in every bite.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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 light and fluffy, incorporating air for a tender crumb.
3. Add Eggs and Vanilla: Add 2 large eggs one at a time to the creamed butter mixture, mixing well after each addition. Then mix in 2 tsp vanilla extract until fully combined.
4. Alternate Milk and Dry Mix: Add the dry ingredients and 1/3 cup whole milk alternately to the wet ingredients in two batches, starting and ending with the dry mix. Mix gently until just combined to avoid overmixing.
5. Fill and Bake: Preheat oven to 350°F (175°C). Line a cupcake pan with 9 liners. Divide batter evenly, filling each about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
6. Make Rose Buttercream: Beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, then mix in 1 1/2 tsp rose water, 1 tbsp milk, and a drop of pink food coloring if using. Beat until smooth and fluffy.
7. Cool and Frost: Let cupcakes cool completely on a wire rack. Frost with rose buttercream using a piping bag or spatula. Garnish with dried edible rose petals if desired.

Notes

• Make sure the butter is softened to room temperature for smooth batter and frosting.
• Use rose water sparingly as it has a strong floral flavor and can become soapy if overused.
• Let cupcakes cool completely before frosting to prevent buttercream from melting.
• If piping frosting, chill it for 10 minutes beforehand to hold shape better.
• Dried rose petals add a beautiful decorative touch but ensure they are food-safe.
• Substitute almond milk for whole milk for a dairy-free variation.
• Gluten-free flour can be used 1:1 in place of all-purpose flour if needed.
• Store cupcakes in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
• Freeze unfrosted cupcakes for up to 2 months, thaw before frosting and serving.

Keywords: vanilla rose cupcakes, floral cupcakes, rose buttercream, vanilla cupcakes, elegant cupcakes, easy cupcakes, birthday cupcakes, brunch dessert