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Midnight Rose Garden Cupcakes

Decadent chocolate cupcakes infused with the delicate essence of rose water, topped with a creamy rose-infused frosting and edible rose petals for an impressive presentation.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup rose water
For the frosting
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract (for frosting)
  • Edible rose petals for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the butter, eggs, vanilla, buttermilk, and rose water. Mix until smooth and well combined.
  4. Fill the cupcake liners about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Frosting
  1. For the frosting, beat the butter until creamy, then gradually add the powdered sugar and vanilla. Mix in rose water until desired consistency is reached.
Assembly
  1. Frost the cooled cupcakes with the rose-infused frosting and top with edible rose petals. Serve and enjoy!

Notes

Use room temperature ingredients for better texture. Don't overmix the batter. Experiment with different flavors if desired.