Rose Cupcakes Recipe

Rose Cupcakes offer a perfect blend of beauty and flavor, ideal for special occasions or whenever you want to impress. Each cupcake is infused with a delicate rose aroma and topped with a beautifully piped rose buttercream, making them as lovely to look at as they are to eat. These cupcakes are a tasteful tribute to sophistication and a celebration of floral flavors.


For the Cupcakes:

  • All-Purpose Flour: 2 cups
  • Baking Powder: 3 1/2 teaspoons
  • Salt: 1/2 teaspoon
  • Unsalted Butter: 1/2 cup, room temperature
  • Sugar: 1 cup
  • Eggs: 2
  • Vanilla Bean: seeds only
  • Rose Water: 2 teaspoons
  • Milk: 1 cup
  • Pink Food Coloring

For the Buttercream Frosting:

  • Unsalted Butter: 2 cups, room temperature
  • Vanilla Extract: 1 teaspoon
  • Rose Water: 2 teaspoons
  • Confectioners’ Sugar: 5 cups
  • Pink and Red Food Coloring


Prepare the Cupcake Batter:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the flour, baking powder, and salt.
  3. In a separate bowl, cream the butter with an electric mixer until pale and fluffy. Add the sugar and mix until well combined.
  4. Beat in the eggs, one at a time, then stir in the vanilla bean seeds and rose water.
  5. Gradually mix in the dry ingredients alternately with the milk until the batter is smooth. Add pink food coloring to reach the desired shade.

Bake the Cupcakes:

  1. Line a cupcake tin with paper liners and fill each with batter about two-thirds full.
  2. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool completely before frosting.

Make the Buttercream Frosting:

  1. In a large bowl, beat the butter until creamy.
  2. Add the vanilla extract and rose water.
  3. Gradually add the confectioners’ sugar, beating until the frosting is light and fluffy. Divide the frosting and tint some with pink and some with red food coloring to create a variety of rose shades.

Decorate the Cupcakes:

  1. Use a piping bag fitted with a floral tip to pipe the buttercream onto the cupcakes in a rose pattern.
  2. Start in the center and swirl outward to create petals.
  3. Optionally, sprinkle with edible glitter or pearl sugars for an added effect.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 15 servings
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Vegetarian


  • For a more pronounced rose flavor, consider adding an extra teaspoon of rose water to the batter.
  • When piping the roses, keep the buttercream at room temperature to ensure a smooth texture that’s easy to work with.


Q: Can I use artificial vanilla flavor instead of vanilla bean seeds? A: Yes, you can substitute with 1 teaspoon of artificial vanilla extract if vanilla beans are unavailable.

Q: How do I store these cupcakes? _A: Rose Cupcakes can be stored in an airtight container at room temperature for up to 24 hours or refrigerated for up to 3 days. Bring to room temperature before serving for best flavor.

Conclusion: Rose Cupcakes are a delightful way to add a touch of elegance and flair to any dessert table. With their soft, floral notes and sophisticated appearance, these cupcakes are sure to enchant and delight guests, making any occasion feel extra special. Enjoy the process of baking and decorating these exquisite treats and the joy they bring to those who taste them.

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