Raspberry and Rose Cupcakes 🌹🧁

Raspberry and Rose Cupcakes 🌹🧁

Ingredients

• For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp rose water
• ½ cup (120ml) whole milk

• For the Raspberry Filling:

• ¾ cup (100g) fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

• For the Rose Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tbsp rose water
• 2 tbsp heavy cream (or milk)
• Pink food coloring (optional)

• For Garnish:

• Dried or fresh edible rose petals
• Whole raspberries

Instructions

Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tray with liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
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 and rose water.

Alternately add dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined.

Fill cupcake liners about ¾ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Raspberry Filling:

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and mash slightly.

Add cornstarch mixture and continue stirring until the filling thickens (about 3-5 minutes).

Remove from heat and let cool completely.

Fill the Cupcakes:

Cut a small hole in the center of each cupcake using a knife or cupcake corer.

Fill each hole with about 1-2 teaspoons of raspberry filling.

Make the Rose Buttercream Frosting:

Beat butter until creamy, then gradually add powdered sugar.
Mix in rose water and heavy cream, beating until fluffy. Add pink food coloring if desired.

Decorate the Cupcakes:

Pipe the rose buttercream onto each cupcake in a swirl pattern.
Garnish with dried or fresh edible rose petals and a whole raspberry.