Vanilla Rose Cupcakes

Hey there, friends! 🌸

These Vanilla Rose Cupcakes are the perfect mix of sweet and elegant, with a soft vanilla base and a delicate rose-flavored frosting.

They’re great for special occasions like birthdays, tea parties, or even just a fun baking day with the kids!

My family loves these because they’re light, beautiful, and taste like something out of a fancy bakery—but they’re super easy to make at home.

Plus, the floral touch from the rosewater makes them feel extra special.

Let’s dive in and make something gorgeous!

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

For the Rosewater Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 ½ tsp rosewater (adjust to taste)
2–3 tbsp heavy cream (as needed for consistency)
A few drops of pink food coloring (optional)
Edible dried rose petals for garnish

Pro Tips

Use high-quality rosewater. A little goes a long way, so make sure it’s pure and not too overpowering.
Don’t overmix the batter. This keeps the cupcakes soft and fluffy.
Chill the frosting before piping. This helps it hold its shape better, especially if you’re working in a warm kitchen.
Involve the kids! They’ll love sprinkling on the rose petals or helping mix the frosting.
Taste test your frosting. Rosewater is delicate but strong—adjust the amount to your liking.

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Spatula
Muffin tin
Cupcake liners
Piping bag with a star tip

Substitutions & Variations

No rosewater? Use vanilla or almond extract for a different but equally delicious flavor.
Dairy-free? Swap butter for vegan butter and use almond or oat milk instead of whole milk.
Gluten-free? Use a 1:1 gluten-free flour blend.
Color variations: Try lavender or pale yellow frosting for a different look.

Make-Ahead Tips

Bake the cupcakes a day in advance and store them in an airtight container.
Frosting can be made ahead and stored in the fridge for up to 2 days. Let it soften slightly before piping.

How to Make Vanilla Rose Cupcakes

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a larger bowl, cream the softened butter and sugar with a hand mixer until light and fluffy (about 2–3 minutes).

Step 4: Add the Wet Ingredients

Beat in the eggs, one at a time, then mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients. Don’t overmix!

Step 6: Bake

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 7: Make the Frosting

In a bowl, beat the butter until smooth, then gradually add powdered sugar. Mix in rosewater, heavy cream, and food coloring until smooth and creamy.

Step 8: Decorate

Pipe the frosting onto cooled cupcakes using a piping bag and star tip. Sprinkle with edible dried rose petals.

Leftovers & Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let them come to room temperature before serving.