Raspberry Rose Cupcakes
Raspberry Rose Cupcakes are a delightful treat that perfectly marries sweet raspberries with the floral essence of rose water. Each bite offers a soft, fluffy texture topped with luscious rose-infused frosting, making them ideal for celebrations or cozy gatherings. These charming cupcakes not only taste exquisite but also evoke nostalgic memories of summer gardens, ensuring they will be a hit at any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 cup fresh raspberries (or thawed frozen)
- 1 tbsp rose water
- 2 cups powdered sugar (for frosting)
- ½ cup unsalted butter (softened for frosting)
- 2 tbsp heavy cream (for frosting)
- Additional rose water to taste (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in milk and rose water until combined.
- Gradually fold in dry ingredients until just mixed. Gently add raspberries.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, whip together powdered sugar, butter, heavy cream, and rose water until smooth. Frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 260
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg