Description
Delicate and elegant cupcakes infused with subtle rosewater flavor, offering a soft, fluffy texture and a light floral aroma perfect for special occasions or afternoon treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp rosewater
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tbsp rosewater
- 2 tbsp milk
- Optional: pink food coloring
- Optional: dried rose petals
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the rosewater and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, until lightly golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter until smooth, then add powdered sugar, rosewater, and milk until creamy.
- Frost the cupcakes and decorate with optional toppings if desired.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Adjust rosewater to taste for a stronger or milder floral flavor.
- Add lemon zest for a fresh citrus contrast.
- Fill cupcakes with raspberry jam for extra flavor.
- Let cupcakes reach room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
