Monochromatic White Rose Cupcakes
Elegant and easy-to-make vanilla cupcakes topped with smooth white buttercream roses, perfect for any celebration.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Use fresh, unbleached for best results.
- 1 cup granulated sugar Fine granulated sugar is preferred.
- 0.5 cup unsalted butter, softened Always use unsalted to control salt levels.
- 2 large eggs Use large eggs for best results.
- 0.5 cup milk If using a dairy-free option, adjust accordingly.
- 2 teaspoons baking powder Do not omit for proper rise.
- 1 teaspoon vanilla extract Add for flavor.
- 0.25 teaspoon salt Omit if using salted butter.
For the Buttercream Frosting
- 1 batch buttercream frosting (white for rose decoration) Use a stable recipe for piping.
- to taste none edible silver or white glitter Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the butter mixture, alternating with milk, until just combined.
- Fill each cupcake liner about 2/3 full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- Pipe the buttercream onto each cupcake in a rose design.
- Optionally, sprinkle with edible glitter for decoration.
- Serve and enjoy!
Notes
Store extras in an airtight container in the fridge for up to 3 days or freeze unfrosted cupcakes for up to 3 months.