Rambling Rose Cupcakes Adorable Elegant Cupcakes
Elevate your dessert table with these show-stopping Rambling Rose Cupcakes, a perfect blend of elegance and charm. These adorable floral-inspired treats feature a light and fluffy vanilla-rose cupcake base, delicately infused with aromatic rose water for a subtle floral essence. Topped with a dreamy rosewater buttercream frosting, these cupcakes are transformed into edible works of art using pink and green food coloring to pipe intricate roses and leaves. Whether you're planning a sophisticated tea party, bridal shower, or simply looking to impress with a sweet creation, these elegant cupcakes are as delightful to look at as they are to eat. Ready in under 40 minutes and easy to make with simple pantry ingredients, they’re perfect for bakers of all levels. Serve these enchanting cupcakes on a tiered stand for maximum impact and watch them vanish!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Rose water
- 1 teaspoon Vanilla extract
- 1 cup Unsalted butter (for buttercream)
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Rose water (for buttercream)
- 2 drops Pink food coloring
- 1 drop Green food coloring
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract and rose water until combined.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the buttercream frosting, beat the unsalted butter in a large mixing bowl until smooth and creamy, about 2 minutes.
Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, rose water, and vanilla extract, and beat until the frosting is fluffy and spreadable.
Divide the buttercream into two portions. Tint one portion with pink food coloring for the roses and the other portion with green food coloring for the leaves.
Transfer the pink and green frostings into separate piping bags. Use a petal tip to pipe roses onto the cooled cupcakes and a leaf tip to pipe leaves around the roses.
Serve these elegant cupcakes immediately, or store them in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
5753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.5 g | 343% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 826.7 g | 301% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 676.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
