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!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Strawberry Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup strawberry purée (blended fresh strawberries)
- 1/4 cup milk
Rose Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon rose water (adjust to taste)
- Pink food coloring (optional)
Toppings:
- Fresh strawberries
- Edible sugar pearls
- Fondant or edible sugar roses
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.
Find it online: https://tastyera.com/strawberry-rose-cupcakes/