Print

Vanilla Rose Buttercream Cupcakes

Delight in these elegant Vanilla Rose Buttercream Cupcakes featuring moist vanilla cupcakes topped with fragrant rose-infused buttercream frosting, perfect for special occasions or a luxurious treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 teaspoons rose water
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy cream
  • Pink food coloring (optional)
  • Edible rose petals (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  8. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and continue to beat.
  9. Add rose water, vanilla extract, and 2 tablespoons of heavy cream, beating until smooth. Add food coloring if using and mix well. Adjust consistency with additional cream if needed.
  10. Pipe or spread the buttercream onto the cooled cupcakes.
  11. Garnish with edible rose petals if desired and serve.

Notes

For a stronger rose flavor, add more rose water carefully, or garnish with crushed pistachios for an extra texture contrast.