Rose swirl cupcakes are elegant, floral-infused treats with a soft, vanilla or rose-flavored cupcake base topped with beautifully piped rose-shaped frosting. Light, fluffy, and delicately sweet, these cupcakes are perfect for special occasions like weddings, baby showers, or afternoon tea.

Why You’ll Love This Recipe

Delicate Floral Flavor – A subtle hint of rose adds an elegant touch.
Soft and Moist Texture – Light, fluffy cupcakes with a tender crumb.
Beautiful Presentation – The rose swirl frosting makes these cupcakes visually stunning.
Customizable – Choose vanilla, strawberry, or lemon as a base flavor.
Perfect for Celebrations – Ideal for birthdays, bridal showers, or romantic occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Rose water (food-grade)
Milk

For the Frosting:

Unsalted butter (softened)
Powdered sugar
Heavy cream or milk
Rose water or vanilla extract
Pink food coloring (optional)

Directions

1. Prepare the Cupcake Batter

Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and rose water.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.

2. Bake the Cupcakes

Fill cupcake liners about ¾ full with batter.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.

3. Make the Frosting

Beat butter until creamy.
Gradually add powdered sugar, mixing well.
Mix in rose water or vanilla extract.
Add heavy cream or milk to achieve a smooth consistency.
If desired, tint with pink food coloring for a soft rose hue.

4. Decorate the Cupcakes

Transfer frosting to a piping bag fitted with a star tip (such as Wilton 1M).
Pipe the frosting in a circular motion from the center outward to create a rose swirl.
Garnish with edible rose petals or sprinkles.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Strawberry Rose Cupcakes – Add strawberry puree to the batter for a fruity twist.
Chocolate Rose Cupcakes – Use a chocolate cupcake base with rose-infused frosting.
Lemon Rose Cupcakes – Add lemon zest for a bright citrus flavor.
Vegan Version – Use dairy-free butter, almond milk, and an egg substitute.
Extra Floral Notes – Add dried edible rose petals to the batter or frosting.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigeration: Keep frosted cupcakes in the fridge for up to 5 days.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before decorating.

FAQs

Can I use fresh rose petals in the batter?

Yes, finely chop edible rose petals and mix them into the batter for extra floral flavor.

How do I prevent my cupcakes from being too dense?

Avoid overmixing the batter—stir just until combined for a light texture.

What’s the best way to get a natural pink color?

Use a small amount of beet juice or raspberry puree instead of food coloring.

Can I use store-bought rose water?

Yes, but ensure it is food-grade and not overly strong.

How do I make sure the frosting holds its shape?

Use chilled butter and add extra powdered sugar if needed for a firmer consistency.

Can I make mini cupcakes with this recipe?

Yes, bake mini cupcakes for about 10–12 minutes.

What’s the best piping tip for a rose swirl?

A large star tip, such as Wilton 1M or 2D, creates the best rose effect.

Can I use a different frosting?

Yes, whipped cream, cream cheese frosting, or Swiss meringue buttercream all work well.

How do I store leftover frosting?

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Can I skip the rose water?

Yes, you can substitute vanilla or almond extract for a different flavor.

Conclusion

Rose swirl cupcakes are a beautiful and delicate dessert, perfect for any elegant occasion. With their soft floral aroma, light and fluffy texture, and stunning piped frosting, these cupcakes are sure to impress. Whether you make them for a celebration or just to treat yourself, they are a lovely way to add a touch of elegance to any day!

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These Rose Swirl Cupcakes are a stunning and elegant dessert featuring soft vanilla cupcakes topped with beautifully piped rose buttercream in a swirl of pink and white. Perfect for weddings, birthdays, and afternoon tea!

Author: Mariem
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcake 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat oven: Set to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
Prepare the batter: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine: Alternate adding the dry ingredients and milk, mixing until just combined.
Bake: Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool completely.
Make the frosting: Beat butter until fluffy, gradually add powdered sugar, then mix in heavy cream and rose water. Divide into two bowls, leaving one white and tinting the other pink.

Notes

Adjust the rose water to taste, as it can be strong.
Use a piping tip 1M for the perfect rose swirl effect.
Store cupcakes in an airtight container for up to 3 days.