Description
Delicate cupcakes infused with sweet rosewater and topped with velvety frosting and edible rose petals.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1/2 cup whole milk
- Pink food coloring (optional)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1–2 tbsp milk (for frosting)
- 1 tsp rosewater (for frosting)
- Edible rose petals or dried rosebuds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with pretty paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: Beat together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and rosewater.
- Combine the wet and dry mixtures, alternating with the milk until just combined.
- Add food coloring if desired and stir gently.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes.
- Cool completely on a wire rack.
- Make the frosting by beating softened butter and gradually adding powdered sugar, rosewater, and milk to reach desired consistency.
- Frost each cooled cupcake and garnish with edible rose petals.
Notes
Store cupcakes in an airtight container for up to 3 days. For longer storage, freeze them individually wrapped.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg