Raspberry Cupcakes With Rose Frosting
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 Mixing bowls
- 1 Medium saucepan
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 piping bag
- 1 piping tip
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 cup fresh raspberries lightly mashed
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 1/2–1 teaspoon rose water to taste
- 1 1–2 drops pink gel food coloring optional
- 1 pinch fine salt
- 12 fresh raspberries whole
- 1 tablespoon dried edible rose petals lightly crumbled
Instructions
- Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
- In a mixing bowl whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet ingredients and mix on low just until combined.
- Pour in the milk and mix on low until incorporated, then add the remaining dry ingredients and mix only until no dry streaks remain.
- Gently fold the lightly mashed raspberries into the batter with a spatula, taking care not to overmix.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the tin for 5 minutes.
- Remove the cupcakes from the tin and allow them to cool completely on the wire rack for about 25 minutes.
- While the cupcakes cool, beat the softened butter for the frosting in a clean bowl until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating on low at first and then increasing to medium until fluffy.
- Add the heavy cream, vanilla extract, rose water, food coloring if using, and salt, then beat until the frosting is light and smooth.
- Taste and adjust the rose water drop by drop if needed, being careful not to overpower the frosting.
- Spoon the frosting into a piping bag fitted with your preferred piping tip and twist the top closed.
- Once the cupcakes are completely cool, pipe a generous swirl of rose frosting onto each cupcake.
- Garnish each cupcake with a whole raspberry and a pinch of dried edible rose petals if desired.
Notes
For best results, use room-temperature ingredients so the batter emulsifies smoothly and the cupcakes rise evenly, and avoid overmixing once the flour is added to keep the crumb tender; rose water varies in strength by brand, so always start with less and build the flavor gradually, especially if you plan to store the cupcakes overnight, as the floral notes intensify slightly with time; if your frosting becomes too soft while piping, chill it for 10–15 minutes to firm it up, and store finished cupcakes in an airtight container in a cool place (or the refrigerator in warm weather), bringing them back to room temperature before serving for the best texture and flavor.
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