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These Vanilla Rose Cupcakes are soft, fluffy, and gently infused with a floral flavor that feels special without being over the top. The smooth vanilla base with delicate rose buttercream creates a lovely balance, making these cupcakes perfect for brunches, birthdays, or anytime you want a treat that looks and tastes a little fancy but is easy to whip up.
I first baked these on a rainy day when I wanted something comforting and fragrant. Ever since, they have become my go-to when I want a treat that feels elegant but doesn’t require hours in the kitchen.
Gather Your Ingredients
- One cup all-purpose flour: providing the cupcake’s tender crumb choose good quality flour for best texture
- One teaspoon baking powder: to help the cupcakes rise and become fluffy
- Quarter teaspoon salt: to balance the sweetness and enhance flavor
- Half cup unsalted butter: softened for creaming real butter gives richness and helps structure
- Half cup granulated sugar: to sweeten and assist in creating light texture when creamed with butter
- Two large eggs: added one at a time to help bind everything and add moisture
- Two teaspoons vanilla extract: for warm aromatic flavor
- One third cup whole milk: to keep the batter smooth and moist whole milk adds richness
- One and a half cups powdered sugar: for the buttercream’s sweetness and smooth texture
- One and a half teaspoons rose water: to add floral notes opt for a high-quality rose water and use sparingly as it is potent
- One tablespoon milk: for the buttercream to adjust consistency
- A drop of pink food coloring (optional): to give the frosting a soft rosy hue
- Dried edible rose petals for garnish (optional): to elevate presentation—make sure they are food-safe
How to Make It
- Mix Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. This ensures uniform rising and flavor distribution in the cupcakes. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together for about two to three minutes until light, fluffy, and pale in color. This step aerates the mixture, helping the cupcakes rise beautifully and giving a tender crumb.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition to incorporate air and fully combine. Then mix in the vanilla extract until smooth. Properly mixing these ingredients keeps the batter emulsified.
- Alternate Milk and Dry Mix:
- Add about a third of the flour mixture to the butter and sugar base, then pour in half the milk. Repeat this twice, finishing with the last of the flour mixture. Stir gently but thoroughly after each addition, making sure not to overmix to keep cupcakes tender.
- Fill and Bake:
- Line a cupcake pan with nine liners. Divide the batter evenly into the liners, filling each about three quarters full to avoid overflow. Bake in a 350 degrees Fahrenheit oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep them moist.
- Make Rose Buttercream:
- Beat softened butter until creamy. Gradually add powdered sugar and continue beating until fluffy. Add rose water and milk along with a drop of pink food coloring if using. Beat until smooth for a luscious frosting that balances floral notes with buttery richness.
- Cool and Frost:
- Let baked cupcakes cool completely on a wire rack before frosting to prevent melting. Use a piping bag or offset spatula to spread the buttercream on each cupcake. Finish by sprinkling dried edible rose petals if desired for a pretty, fragrant touch.
I love the delicate rose water flavor in the buttercream because it transforms simple cupcakes into something truly elegant. One time I brought a batch to a friend’s bridal shower and everyone kept asking if they were from a fancy bakery because they looked and tasted so special.
Flavor Boosters
Serve alongside fresh berries or a berry compote to add brightness and balance the richness of the cupcakes. Pair with a fragrant hot tea or an iced rose latte to complement the floral notes. A scoop of lemon sorbet on the side adds refreshing contrast and cuts through sweetness.
Serving Suggestions
Serve alongside fresh berries or a berry compote to add brightness and balance the richness of the cupcakes. Pair with a fragrant hot tea or an iced rose latte to complement the floral notes. A scoop of lemon sorbet on the side adds refreshing contrast and cuts through sweetness.
Creative Twists
Almond milk or any plant-based milk can replace whole milk for a dairy-free option. Rose water can be swapped for orange blossom water for a different floral twist, just reduce the quantity as it is fragrant. If you do not prefer rose flavor, use vanilla buttercream instead or add raspberry jam in the center for extra flavor contrast. Use gluten-free flour cup for cup if you need a gluten-free version but expect a slightly different texture.
These Vanilla Rose Cupcakes combine elegance with simplicity, perfect for any occasion where you want to impress with minimal fuss.
Common Questions About This Recipe
- → Can I substitute rose water with rose extract?
Yes, but rose extract is much stronger. Use only 1/4 teaspoon to avoid overpowering the flavor.
- → How do I achieve a fluffy cupcake texture?
Creaming the butter and sugar thoroughly adds air to the batter, resulting in a soft and fluffy crumb.
- → Can I prepare the buttercream ahead of time?
Buttercream can be made up to two days in advance and stored in the fridge. Re-whip before frosting for best texture.
- → Is pink food coloring necessary for the frosting?
No, the coloring is optional and only affects appearance, not taste.
- → How should leftover cupcakes be stored?
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.