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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.

Ingredients

Scale

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

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