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Vanilla Rose Buttercream Cupcakes

Delicate vanilla cupcakes topped with fragrant rose-infused buttercream create a perfectly elegant dessert that’s both light and flavorful.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup whole milk
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp rose water
  • 1 tsp pure vanilla extract (for frosting)
  • Pink food coloring (optional)
  • Fresh edible rose petals (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternate adding 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 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing well.
  10. Add heavy cream, rose water, and vanilla extract. Beat until smooth and fluffy. Add pink food coloring if desired and mix well.
  11. Pipe or spread the rose buttercream onto cooled cupcakes. Garnish with fresh edible rose petals if using.
  12. Serve and enjoy your elegant vanilla rose buttercream cupcakes!

Notes

For an extra burst of flavor, sprinkle crushed pistachios on top or chill the cupcakes for 30 minutes before serving for a firmer frosting texture.