Strawberry rose cupcakes are delicate and fragrant treats infused with the sweet taste of strawberries and a hint of floral rose. These beautifully pink cupcakes are topped with a luscious strawberry or rose-infused frosting, making them perfect for special occasions like birthdays, Valentine’s Day, or afternoon tea.

Why You’ll Love This Recipe

Naturally Pink & Beautiful – Fresh strawberries give these cupcakes a gorgeous, natural color.
Subtle Floral Notes – A touch of rose water enhances the flavor without overpowering.
Soft & Moist Texture – These cupcakes stay light and fluffy.
Perfect for Celebrations – Elegant and eye-catching for any special event.
Customizable – Choose between strawberry buttercream or a rose-infused frosting.

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
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Rose water (a few drops, to taste)
Fresh strawberries (pureed)
Milk

For the Frosting:

Unsalted butter (softened)
Powdered sugar
Fresh strawberry puree or rose water
Heavy cream (optional, for smoother texture)

For Garnish (Optional):

Fresh strawberry slices
Edible dried rose petals
A drizzle of strawberry syrup

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, baking soda, 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.
Mix in the strawberry puree.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.

2. Bake the Cupcakes

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

3. Prepare the Frosting

Beat butter until creamy.
Gradually add powdered sugar, mixing well.
Mix in fresh strawberry puree or rose water for flavor.
If needed, add heavy cream for a smoother consistency.

4. Decorate the Cupcakes

Pipe frosting onto cooled cupcakes using a piping bag.
Garnish with fresh strawberries and edible rose petals.

Servings and Timing

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

Variations

Vegan Version – Use dairy-free butter, almond milk, and an egg substitute.
Gluten-Free Option – Use a gluten-free flour blend.
Chocolate Strawberry Cupcakes – Add cocoa powder to the batter for a rich twist.
Stronger Rose Flavor – Add more rose water, but do so sparingly to avoid overpowering the cupcakes.
Whipped Cream Frosting – Use whipped cream instead of buttercream for a lighter topping.

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 frosting.

FAQs

Can I use dried rose petals in the batter?

Yes, finely crush edible rose petals and mix them into the dry ingredients.

How do I prevent my cupcakes from being too dense?

Avoid overmixing the batter, as this can make the cupcakes dense instead of fluffy.

What’s the best way to get a stronger strawberry flavor?

Use concentrated strawberry puree or strawberry extract for a more intense taste.

Can I make mini cupcakes with this recipe?

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

How can I ensure a smooth frosting?

Make sure to sift powdered sugar before mixing and beat the butter until light and fluffy.

Can I use dried strawberries instead of fresh?

Yes, finely ground freeze-dried strawberries can be added to the batter and frosting.

Can I use store-bought strawberry jam in the frosting?

Yes, but reduce added sugar to avoid making the frosting too sweet.

How do I keep the cupcakes moist?

Using fresh strawberry puree and not overbaking will help keep them soft.

Can I skip the rose water?

Yes, you can make these as regular strawberry cupcakes without the floral flavor.

What piping tip works best for frosting these cupcakes?

A star tip (such as Wilton 1M) creates a beautiful swirl effect.

Conclusion

Strawberry rose cupcakes are a delicate and flavorful dessert that combines the sweetness of strawberries with the subtle floral touch of rose. Whether for a special celebration or a fun baking project, these cupcakes are both visually stunning and deliciously satisfying. Try them for your next gathering and impress your guests with their elegant taste and beautiful presentation!

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These Strawberry Rose Cupcakes are a delicate and elegant treat, featuring a fluffy strawberry-infused cupcake base, silky rose-flavored buttercream, and topped with fresh strawberries and edible rose decorations. Perfect for weddings, tea parties, or special occasions!

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

Instructions

Preheat oven: Set oven 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 and strawberry purée.
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.

Notes

Adjust the rose water to taste, as it can be strong.
Use freeze-dried strawberry powder for a more intense strawberry flavor.
Store cupcakes in an airtight container for up to 3 days.