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Magical Rosewater Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 cup cake

Ingredients
  

  • Cupcakes:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon rosewater
  • ½ cup whole milk room temperature
  • Pink or red food coloring optional
  • Rosewater Buttercream:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Pink food coloring optional
  • Decoration:
  • Edible rose petals optional
  • Pearl sprinkles optional
  • Edible glitter optional

Instructions
 

  • Preheat oven to 350°F. Line muffin tin with cupcake liners.
  • Whisk flour, baking powder, and salt in bowl. Set aside.
  • Beat butter and sugar 3 to 4 minutes until fluffy.
  • Add eggs one at a time. Beat well after each.
  • Mix in vanilla and rosewater.
  • Add flour mixture and milk alternately. Start and end with flour. Mix on low just until combined.
  • Add food coloring if using. Mix until even.
  • Divide batter evenly among liners. Fill two-thirds full.
  • Bake 16 to 18 minutes until toothpick comes out clean.
  • Cool in pan 5 minutes.
  • Transfer to wire rack. Cool completely.
  • For buttercream, beat butter 2 minutes until creamy.
  • Add powdered sugar one cup at a time on low speed.
  • Add cream, rosewater, vanilla, and salt. Beat 3 to 4 minutes on high until fluffy.
  • Add pink food coloring if using.
  • Frost cooled cupcakes with knife, spatula, or piping bag.
  • Decorate with rose petals, sprinkles, or glitter if desired.
  • Serve at room temperature.

Notes

  • Do not add too much rosewater — it tastes soapy
  • Use room temperature ingredients for lighter texture
  • Do not overmix batter — creates dense cupcakes
  • Fill liners two-thirds full to prevent overflow
  • Cool completely before frosting
  • Beat buttercream 3 to 4 minutes for fluffiness
  • Use culinary-grade rosewater from Middle Eastern markets
  • Make cupcakes up to 2 days ahead
  • Store frosted cupcakes 2 days at room temp or 5 days in the fridge
  • Freeze unfrosted up to 3 months