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Vanilla Rose Cupcakes

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Serves 12 cupcakes | Prep Time 20 | Cook Time 20

Why I Love This Recipe

Rose water has been used in culinary and medicinal applications for centuries and is known for its fragrant and floral essence. It adds a unique and exotic touch to these vanilla cupcakes.

Ingredients You'll Need

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk
1/4 cup rose water
Pink food coloring (optional)
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1-2 tbsp milk
1 tsp vanilla extract
1/2 tsp rose water
Edible rose petals for garnish


Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

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

In a large bowl, cream together the butter and sugar until light and fluffy.

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

Gradually mix in the dry ingredients, alternating with the milk and rose water, until just combined. Add a few drops of pink food coloring if desired.

Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting, beat the butter until creamy, then gradually add the powdered sugar, milk, vanilla extract, and rose water, beating until smooth and fluffy.

Pipe or spread the frosting onto the cooled cupcakes and garnish with edible rose petals.

Serve and enjoy these fragrant and delightful vanilla rose cupcakes!

Pairs Well With

A light and floral rosé wine or a cup of aromatic jasmine tea would complement the delicate flavors of the vanilla rose cupcakes.

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