Delicate vanilla cupcakes infused with a touch of vanilla and topped with a light and fluffy rose petal buttercream icing?
Yes, please! These cupcakes are perfect for baby showers, bridal showers, or any occasion that calls for a touch of elegance.
They’re surprisingly simple to make and visually stunning, making them a guaranteed crowd-pleaser.
A Touch of Elegance Made Easy
These Vanilla Cupcakes are anything but ordinary. The subtle vanilla flavor pairs perfectly with the light and airy texture of the cupcakes themselves. But the real star of the show is the Rose Petal Buttercream Icing. Not only is it delicious, but the frosting technique creates a beautiful rose petal design that elevates these cupcakes from simple to spectacular.
Don’t be intimidated by the frosting! This recipe provides a step-by-step guide to creating the perfect rose petal design, ensuring your cupcakes look as good as they taste.
Simple Ingredients, Beautiful Results
The beauty of this recipe lies in its ease. You don’t need any fancy ingredients or complicated techniques to create these delightful cupcakes.
For the Cupcakes:
- 1 1/4 cups all-purpose flour (150g)
- 1 tbsp cornstarch (10g)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 cup granulated sugar (140g)
- 1/4 cup canola oil (60ml)
- 3/4 cup + 1 tbsp milk (200ml)
- 1/2 tsp white vinegar
- 1 tbsp plain yogurt
- 1 tsp vanilla extract
For the Rose Petal Buttercream Icing:
- 1 cup unsalted butter, softened (220g)
- 1/2 cup powdered sugar (250g)
- 2 tbsp whipping cream (30ml)
- 1 tsp vanilla extract
- 1/8 tsp salt
- Pink or red food coloring (optional)
Step-by-Step to Cupcake Bliss
- Prepare the Cupcake Batter: In a medium bowl, whisk together the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt). In a separate bowl, combine the milk, white vinegar, and yogurt. Add the sugar, canola oil, and vanilla extract to the wet ingredients and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners and fill them ⅔ full of batter. Bake for 14-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Whip Up the Rose Petal Buttercream: Cream the softened butter using an electric mixer until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the powdered sugar on medium speed until fully incorporated. Add the whipping cream and food coloring (if using) and continue to mix until light and fluffy. Cover the bowl with a damp cloth until ready to use.
- Frosting Magic: Now comes the fun part! Pipe the rose petal frosting onto the cooled cupcakes using a 2D piping tip and following the instructions in the recipe (refer to the original recipe for detailed piping instructions).
Congratulations! You’ve just created a batch of stunning and delicious Vanilla Cupcakes with Rose Petal Buttercream Icing.
Tips & Variations
- For a richer vanilla flavor, substitute buttermilk for the milk in the cupcake batter.
- Don’t have a 2D piping tip? You can use a ziplock bag with a small corner snipped off to create a basic frosting swirl.
- Want to explore different flavors? Try adding a teaspoon of almond extract to the buttercream icing for a subtle almond twist.
These Vanilla Cupcakes with Rose Petal Buttercream Icing are sure to impress your guests! So, grab your mixing bowls and get ready to create a taste of elegance in your own kitchen.
Vanilla Cupcakes with Rose Petal Bu5ercream Icing
Ingredients
Vanilla Cupcake:
- 9 cupcakes
- 1 1/4 cups all-purpose flour 150g
- 1 tbsp Corn Starch 10g
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 3/4 cup granulated sugar 140g
- 1/4 cup Canola Oil 60ml
- 1 tsp salt
- 3/4 cup + 1tbsp Milk 200 ml
- 1/2 tsp White Vinegar
- 1 tbsp Plain Yogurt
- 1 tsp vanilla extract
Rose Bu3ercream Icing:
- 1 cup unsalted buNer soP (220g)
- 1/2 cup Powdered sugar 250g
- 2 tbsp Whipping Cream 30ml
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- Pink or Red Food Color as needed
Instructions
Method:
- For Vanilla Cupcake: In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda and salt.
- In another bowl, combine milk, white vinegar, and plain yogurt. Add in the granulated sugar, canola oil and vanilla
- and mix. SiP the dry ingredients gradually, into the milk, unXl fully mixed together.
- Bake the cupcakes. Line muffin tray with cupcake liners. Fill the liners ⅔ full of baNer. Bake for 14-15 minutes in a
- preheated 350 F oven. Let cool.
- For buNercream icing: Beat the buNer using an electric mixer. Add vanilla and mix unXl light and fluffy. Then, add in
- powdered sugar gradually, mixing on medium speed. Add whipping cream and food coloring and conXnue to mix
- unXl light and fluffy. Cover the bowl with a damp cloth unXl you are ready to use.
- Frost rose petals on the cupcakes
How to frost a rose petal cupcake
- Secure the 2D piping Xp onto a piping bag and fill the bag with icing.
- In the middle of the cupcake, pipe a small amount of icing.
- Without liPing your piping bag, slowly work your way around, counterclockwise, unXl you reach the outer
- edge of the cupcake. Make sure you use a lot of pressure to get the icing out consistently.
- Repeat with all the cupcakes.
