Elegant Raspberry Rose Cupcakes

Elegant Raspberry Rose Cupcakes

The cupcakes are created from a classic vanilla base. Topping these cupcakes is a soft and dreamy Raspberry Rose Buttercream Frosting. Fresh raspberry puree meets a hint of fragrant rose water in this silky-smooth topping. From their attractive appearance to their exquisite taste, these Elegant Raspberry Rose Cupcakes are a joy to both bake and consume!

Yields: 24 cupcakes

Total Cook Time: 1 hr 15 min.

Prep: 25 min.

Bake Time: 20 min.

Cool: 30 min.


For the Cupcakes:

  • 1 1/2 sticks of unsalted butter
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 teaspoons of pure vanilla extract
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 3/4 cups of flour
  • 1 1/2 cups of milk

For the Frosting:

  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1/4 cup raspberry puree (about 1/2 cup fresh raspberries pureed and strained to remove seeds)
  • 1-2 teaspoons rose water (adjust to your preference)
  • 2-3 tablespoons heavy cream or milk
  • A pinch of salt
  • Optional: a few drops of pink food coloring
  • Raspberries for topping (optional)


For the Cupcakes:

  1. Start by preheating your oven to 375 degrees Fahrenheit. Prepare your cupcake pan by lining it with paper liners.
  2. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
  3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until it’s evenly incorporated.
  4. In a separate bowl, combine the flour, baking powder, and salt..
  5. Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix just until the batter is smooth, being careful not to overmix.
  6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This will ensure that the cupcakes have room to rise without overflowing.
  7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After this, transfer them to a wire rack to cool completely.

For the Frosting:

  1. In a large mixing bowl, beat the softened butter until light and creamy, about 2-3 minutes with an electric mixer.
  2. Gradually add the sifted powdered sugar, one cup at a time, to the butter while continuing to beat until well combined.
  3. Add the raspberry puree to the mixture and continue to beat until it’s fully incorporated.
  4. Stir in the rose water, starting with 1 teaspoon and adding more to taste. Rose water can be quite strong, so add it gradually to avoid overpowering the raspberry flavor.
  5. Add the heavy cream or milk, one tablespoon at a time, and continue to beat. After each addition, check the consistency of the frosting. You want a light, creamy, spreadable frosting. Add more cream or milk as needed.
  6. Mix in a pinch of salt to balance the sweetness.
  7. If desired, add a few drops of pink food coloring and beat until the color is evenly distributed.
  8. Your Raspberry Rose Buttercream Frosting is now ready to spread or pipe onto your cooled cupcakes. Top with raspberries if desired and enjoy!

Nutrition Facts

Serving Size: 1 Cupcake

Calories Per Serving: 270 Cal

Sugar: 33 g

Carbohydrates: 42g

Sodium: 85 mg

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