Rose Cupcake
- Vegetarian
- Energy Kcal 347
- Carbohydrates g 40.2
- of which sugars g 32.7
- Protein g 1.8
- Fats g 8.7
- of which saturated fat g 5
- Fiber g 0.3
- Cholesterol mg 42
- Sodium mg 105
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Makes: pieces
- Cost: Low
- Note + the time for preparing the marzipan roses
PRESENTATION
Rich floral notes and soft, sweet bites are what make rose cupcake the favorite for family celebrations and casual get-togethers alike. The beautiful look—topped with buttercream rose swirls—brings a touch of elegance to any dessert table. Sparkling in vibrant colors or soft pastel shades, these pretty treats pop out on a plate and always grab plenty of attention from kids and adults. Flavor isn’t sacrificed for appearance; you still get the classic vanilla cupcake recipe base, which means every bite gives a DELICIOUS mix of moist texture and a gentle hint of rose that works great with hot coffee or a cold glass of milk. Bright pink, creamy white, or even pale yellow...the color options are just about endless, so these cupcakes really match any atmosphere, from kids' parties to springtime brunches. Families go back for seconds because of that lovely balance between sweet and floral, and the generous cupcake frosting—thick, smooth, and honestly so GOOD.
Busy families absolutely love this rose cupcake recipe because it balances gorgeous looks and crowd-pleasing flavor with true versatility. Bring a batch to Mother’s Day brunch, weddings, or just a weekday dinner—people are happy to see these at any occasion, especially since you can use cake decorating tips and change the style every time. Simple nice touches like edible flower petals or a two-color swirled buttercream rose bring tons of creative and visual appeal, while the soft, moist texture holds up well (even if they travel in a lunch bag!). Great for families that include mix of kids and adults, since most love that floral but light flavor as a break from extra rich treats. These work beautifully as eggless rose cupcakes too, so there’s an option for every guest around the table. Whether you want something cheerful for a bake sale or a pretty touch for tea parties, this floral dessert earns compliments—everyone enjoys both looking at and eating these great, memorable treats.
INGREDIENTS
- Ingredients for 12 cupcakes
- Sugar 0.6 cup (120 g)
- Type 00 flour 1 cup (120 g)
- Butter 8 ½ tbsp (120 g) - at room temperature
- Eggs 2 - medium
- Fine salt 1 pinch
- Vanilla bean 1 -
- Lemon peel 1
- Baking powder 1 tsp - smooth
- for the icing
- Powdered sugar 1.67 cups (200 g)
- Water 4 spoonfuls - boiling
- Food coloring to taste - pink (or red)
- for covering and decorating
- Wafer paper to taste - shaped like little roses
- Marzipan to taste - pink and green (or neutral to be colored)
How to prepare Rose Cupcake
Get a muffin mold, preferably for 12, and 12 paper muffin cups of the same size as the mold cavities. Place the sugar and butter at room temperature in the bowl of a mixer (or in a bowl if mixing by hand) 1; turn on the beaters and cream the ingredients, then add the eggs 2, salt, vanilla bean seeds, grated lemon zest, and finally the flour and baking powder. Once the mixture is smooth and homogeneous 3, stop the mixer.
Place a muffin cup in each cavity of the muffin mold, then distribute the batter into the 12 cups 4, being careful not to exceed half the volume; when baking, the cupcake should not overflow but reach no more than the edge of the cup. Bake the cupcakes in a preheated oven at 350°F for about 20 minutes. In the meantime, prepare the marzipan roses: with the pink marzipan, make balls slightly larger than a pea 5, flatten them with a rolling pin to form a thin disc 6.
With a small knife, cut the lower edges of the disc to form a drop shape 7; prepare a total of 5 drops + two strips in the same way 8, which you will roll up to form the center of the rose 9.
Attach these two rolled pieces (pressing them onto the base) around the drop shapes to form the rose petals (10-11-12).
To form the leaves, proceed in the same way by cutting out the desired shapes from a thin oval of green marzipan using a small, smooth, pointed knife (13-14-15). Alternatively, you can purchase ready-made wafer or sugar roses that are easily available in well-stocked supermarkets.
And here is the assembled marzipan rose 16! Now prepare the icing for the cupcakes by placing 1 3/4 cups (200 g) of powdered vanilla sugar in a small bowl; add 4 tablespoons of water 17 that you've brought to a boil and stir vigorously until you get a thick, shiny, lump-free cream 18.
Add pink food coloring 19, one drop at a time, until you achieve the desired color 20. Once the cupcakes are baked 21,
cover them with the pink icing 22 and place a marzipan rose and a couple of leaves on each one 23, or use wafer roses 34 or sugar roses.
Decorate the cupcakes with silver sugar pearls and... happy Mother's Day!