Ingredients
Method
Prepare the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rose water.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Prepare the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the rose water, milk, and vanilla extract, then beat on high speed until fluffy and smooth.
Assemble the Cupcakes
- Frost the cooled cupcakes with the rose buttercream using a spatula or piping bag.
- Garnish with edible rose petals before serving.
Nutrition
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.