These Vanilla Rose Cupcakes are soft, fluffy, and filled with a gentle floral flavor that’s just enough to feel special—but not too fancy to enjoy on a regular day. The vanilla and rose pair together so beautifully, and the scent while baking? Unreal. These are perfect for brunches, birthdays, or just when you want a little something different.
Why I Love This Recipe
I first made these cupcakes on a rainy afternoon when I just needed to bake something that felt like sunshine. And honestly, they delivered. They’ve become a go-to when I want something elegant but easy.
- The rose flavor is light—not too strong
- You can make them with things you probably already have
- They look super impressive, even though they’re easy
- Perfect for gifting or special occasions
- The soft vanilla cake with floral buttercream is a dream combo
Makes: 8 cupcakes
Total Time: 40 minutes (20 min prep, 20 min bake)
What You’ll Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/3 cup whole milk
For the Rose Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 1/2 tsp rose water
- 1 tbsp milk
- A drop of pink food coloring (optional)
- Dried edible rose petals for garnish (optional)
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Rubber spatula
- Cooling rack
- Piping bag (optional for frosting)
- Spoon or offset spatula
Pro Tips
- Don’t skip softening the butter—it makes the batter smooth and fluffy
- Use rose water sparingly; a little goes a long way
- Let cupcakes cool completely before frosting
- If piping the frosting, chill it for 10 minutes first
- Dried rose petals add a pretty touch, but make sure they’re food-safe
Substitutions and Variations
- Use almond milk instead of whole milk
- Swap rose water for orange blossom for a twist
- Add raspberry jam in the center for extra flavor
- Frost with vanilla buttercream if you don’t like rose
- Use gluten-free flour 1:1 if needed
Make Ahead Tips
- Bake the cupcakes a day before and store unfrosted in an airtight container
- Buttercream can be made 2 days ahead and stored in the fridge. Re-whip before using
Vanilla Rose Cupcakes Recipe
Step 1: Mix Dry Ingredients
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Step 2: Cream Butter and Sugar
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
In a large mixing bowl, beat the softened butter and sugar together for about 2-3 minutes until light and fluffy.
Step 3: Add Eggs and Vanilla
Ingredients:
- 2 large eggs
- 2 tsp vanilla extract
Add eggs one at a time to the creamed butter mixture, mixing well after each. Then pour in the vanilla extract and beat until fully combined.
Step 4: Alternate Milk and Dry Mix
Ingredients:
- 1/3 cup whole milk
- Flour mix from Step 1
Add the dry ingredients and milk to the wet ingredients in 2 batches, alternating between them. Start and end with the dry mix. Mix until just combined.
Step 5: Fill and Bake
Line a cupcake pan with 9 liners. Divide batter evenly into each cup, filling about 3/4 full. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.
Step 6: Make Rose Buttercream
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 1/2 tsp rose water
- 1 tbsp milk
- Drop of pink food coloring (optional)
Beat the softened butter until creamy. Gradually add powdered sugar. Add rose water, milk, and pink coloring. Beat until smooth and fluffy.
Step 7: Cool and Frost
Let cupcakes cool completely on a wire rack. Frost with rose buttercream using a piping bag or spatula. Top with dried rose petals if you like.
Leftovers and Storage
- Store cupcakes in an airtight container at room temp for up to 2 days
- Refrigerate for up to 5 days, bring to room temp before eating
- Freeze unfrosted cupcakes for up to 2 months
Macros (Per 1 Cupcake, estimated)
- Calories: 290
- Fat: 16g
- Carbs: 35g
- Sugar: 26g
- Protein: 3g
Why This Recipe Works (Quick Science)
- Creaming butter and sugar adds air = fluffy cupcakes
- Alternating wet and dry keeps the batter smooth and prevents overmixing
- Rose water is strong, but the fat in buttercream mellows it out just right
Common Mistakes
- Using too much rose water: It can go from floral to soapy real fast
- Not creaming the butter and sugar enough: This step adds air and fluffiness
- Overbaking: These are small cupcakes—check at 18 minutes
What to Serve With
- Fresh berries or berry compote
- Hot tea or an iced rose latte
- Whipped cream and strawberries
- Lemon sorbet for contrast
FAQ
Can I use rose extract instead of rose water?
Yes, but it’s much stronger—use only 1/4 tsp.
Can I double this recipe?
Definitely! Just double all ingredients to make about 16 cupcakes.
Do I have to use food coloring?
Nope! It’s just for looks—the frosting will still taste great without it.
Final Thoughts
These Vanilla Rose Cupcakes are a soft, sweet treat that feels a little fancy without being fussy. If you love light floral flavors and buttery cupcakes, you’re going to love this one. Try it out, and don’t forget to leave a comment and let me know how they turned out—or what twist you added!
