Description
These delightful Rose Cupcakes feature a moist vanilla-flavored base topped with a luscious pink buttercream frosting, elegantly piped into beautiful rose designs. Perfect for celebrations or a charming dessert treat, this recipe yields approximately 12 cupcakes with a tender crumb and sweet floral aesthetic.
Ingredients
Scale
Cupcakes
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 3/4 cup salted butter, room temperature
- 3 eggs
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 1/4 cup milk
Frosting
- 1 pound unsalted butter, room temperature
- 8 cups confectioners’ sugar
- Pink food coloring, as needed
- 2-3 tablespoons heavy cream or milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking soda, and baking powder until evenly combined.
- Cream Butter and Dry Ingredients: Using a stand mixer, cream the 3/4 cup salted butter until smooth. Gradually add the dry mixture to the butter, mixing until the batter is fluffy and well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract; continue mixing until the batter is smooth.
- Incorporate Sour Cream and Milk: In a separate bowl, combine the sour cream and milk, then add this mixture to the batter, blending everything until smooth and creamy.
- Fill Cupcake Liners and Bake: Spoon the batter into the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the unsalted butter in a large bowl until fluffy. Gradually add the confectioners’ sugar, alternating with heavy cream or milk, mixing thoroughly to achieve a smooth, spreadable consistency. Tint the frosting with pink food coloring until the desired shade is reached.
- Pipe Rose Designs: Transfer the pink buttercream to a piping bag fitted with a rose petal tip. Carefully pipe rose shapes onto each cooled cupcake to create an elegant floral finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results and a tender crumb.
- The baking soda and baking powder combination helps the cupcakes rise and stay fluffy.
- Use a stand mixer for easier and more consistent batter mixing.
- Adjust the amount of food coloring to achieve your preferred shade of pink.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- For a dairy-free version, substitute butter and sour cream with suitable plant-based alternatives.
