Wild Rose Petal Cupcakes
Delight your senses with these enchanting Wild Rose Petal Cupcakes, a floral-inspired dessert perfect for special occasions or a touch of everyday elegance. Infused with the delicate fragrance of rose water and adorned with vibrant, edible rose petals, these cupcakes are a romantic blend of flavor and beauty. The moist vanilla-based cake is made with simple pantry staples, while the creamy rose-kissed frosting offers a luxurious finishing touch. Whether you're baking for a spring garden party, Valentine's Day, or simply to treat yourself, these cupcakes combine a unique ingredient—unsprayed rose petals—with stunning presentation to create an unforgettable dessert. Impress your guests and elevate your baking game with this easy-to-follow recipe that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 Eggs
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Edible rose petals (unsprayed and washed)
- 1.5 teaspoons Rose water
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 2 drops Pink food coloring (optional)
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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and rose water.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold in half of the edible rose petals into the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the cupcakes in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
To prepare the frosting, beat the powdered sugar, heavy cream, and remaining rose water together until smooth and fluffy. If desired, add pink food coloring for a delicate hue.
Frost the cooled cupcakes using a piping bag or spread the frosting with a knife.
Decorate the cupcakes with the remaining edible rose petals for a beautiful, fragrant finish.
Serve immediately or store the cupcakes in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 617.0 g | 224% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 444.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 803 mg | 17% | |
*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.
