Raspberry Rose Cupcakes Recipe

Ingredients You’ll Need for Raspberry Rose Cupcakes

Before we dive into the step-by-step process of creating these cupcakes, let’s gather the ingredients. It’s a simple list, but each ingredient plays a crucial role in making these cupcakes truly special.

For the Cupcake Batter:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ½ cup whole milk (or buttermilk for extra richness)
• 1/2 cup fresh raspberries (or you can use frozen, just thaw them)

For the Raspberry Rose Frosting:

• 1 cup unsalted butter (softened)
• 3-4 cups powdered sugar (adjust based on desired consistency)
• 1-2 tbsp raspberry puree (homemade or store-bought)
• 1 tsp rose water (make sure it’s food-grade!)
• A pinch of salt
• Fresh raspberries for decoration (optional)
• Dried rose petals (optional, for a beautiful touch)

How to Make Raspberry Rose Cupcakes from Scratch

Now, it’s time to get your hands a little messy and create these magical cupcakes. Don’t worry, the process is easier than you might think. Let’s walk through it together.

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). While it’s warming up, line a muffin tin with paper cupcake liners. This step is essential to ensure your cupcakes come out clean and easy to remove once they’re baked.

Step 2: Mix Dry Ingredients

In a large bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk everything together to ensure the ingredients are evenly distributed. This helps create a smooth batter and prevents clumps from forming when you mix in the wet ingredients.

Step 3: Cream the Butter and Add the Eggs

In another bowl, beat the softened butter with an electric mixer until it’s light and fluffy—about 2-3 minutes. Add in the eggs, one at a time, mixing thoroughly after each addition. Don’t forget the vanilla extract; it adds a lovely warmth that complements the floral notes of the rose.

Step 4: Combine Wet and Dry Ingredients

Now, it’s time to mix the wet and dry ingredients. Alternate adding your dry ingredients and milk into the butter mixture. Start with a small portion of dry ingredients, then add some milk, continuing until everything is well incorporated. Mix until the batter is smooth, but be careful not to overmix—this can cause the cupcakes to turn out dense.

Step 5: Add the Raspberries

Gently fold in the raspberries by hand. You want the raspberries to stay in chunks rather than turning into a puree. This will give your cupcakes little pockets of raspberry goodness once baked.

Step 6: Fill the Cupcake Liners and Bake

Spoon the batter into your cupcake liners, filling each about two-thirds full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Make Raspberry Rose Frosting

While your cupcakes are cooling, it’s the perfect time to prepare the frosting. This raspberry rose buttercream is a showstopper in both taste and appearance. Ready to whip up something magical?

Step 1: Beat the Butter

Start by beating the softened butter in a bowl with an electric mixer. It should become smooth and creamy after a minute or two of mixing.

Step 2: Add Powdered Sugar and Raspberry Puree

Add the powdered sugar one cup at a time, mixing well after each addition. Then, pour in the raspberry puree. This not only gives the frosting its beautiful color but also enhances the flavor with that fresh, tangy raspberry punch.

Step 3: Add Rose Water and Salt

Once your frosting is smooth and creamy, add the rose water. A little goes a long way here, so don’t overdo it! Add a pinch of salt to balance the sweetness of the frosting.

Step 4: Adjust Consistency

If your frosting is too thick, add a little more raspberry puree or milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, just add more powdered sugar. You want it to be thick enough to hold its shape but smooth enough to spread easily.

How to Decorate Your Raspberry Rose Cupcakes

Now comes the fun part—decorating your cupcakes! The beauty of these raspberry rose cupcakes lies in the simplicity of the design, but it’s also a great opportunity to get creative.

Step 1: Pipe the Frosting

Use a piping bag fitted with a star tip to pipe the frosting onto each cupcake. Start from the center and work your way outward in a circular motion. You can go for a swirl design or a simple dome shape—whatever suits your vibe.

Step 2: Garnish with Fresh Raspberries and Rose Petals

Top each frosted cupcake with a fresh raspberry, and if you’re feeling extra fancy, add some dried rose petals on top for a decorative touch. The rose petals not only look elegant but also tie in the flavor profile beautifully.

Step 3: Serve and Enjoy

Now that your cupcakes are beautifully frosted and decorated, they’re ready to serve! These raspberry rose cupcakes are perfect for a tea party, bridal shower, birthday celebration, or just because. Pair them with a cup of your favorite tea and enjoy the burst of floral and fruity flavors with every bite.