Vanilla Rose Cupcakes (Recipe for Printing)
These light vanilla cupcakes with rose-infused buttercream are perfect for spring celebrations and birthdays. Soft, fragrant, and easy to make. Save & click.
# What You Need:
→ Cupcake batter
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
2 teaspoons vanilla extract
08 -
1/3 cup whole milk
→ Rose buttercream
09 -
1/2 cup unsalted butter, softened
10 -
1 1/2 cups powdered sugar
11 -
1 1/2 teaspoons rose water
12 -
1 tablespoon milk
13 -
Pink food coloring, optional
14 -
Dried edible rose petals, optional for garnish
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line a cupcake pan with 9 paper liners.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until uniform. Set aside.
03 -
In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar for 2–3 minutes until pale and fluffy.
04 -
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until fully incorporated.
05 -
Alternately add the dry flour mixture and 1/3 cup milk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
06 -
Divide batter evenly among liners, filling each about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
07 -
Transfer cupcakes to a wire rack and let cool completely before frosting.
08 -
In a mixing bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar. Mix in rose water, milk, and a drop of pink food coloring if using. Beat until fluffy and smooth.
09 -
Frost cooled cupcakes using a piping bag or spatula. Garnish with dried edible rose petals if desired.
# Extra Tips:
01 -
Allow butter to fully soften at room temperature for an ultra-smooth batter.
02 -
Use rose water sparingly; excess can overwhelm and become soapy.
03 -
Chill buttercream for 10 minutes before piping for clean decorating results.
04 -
Store finished cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
05 -
For a variation, incorporate raspberry jam into the center prior to baking.