Ingredients
Scale
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water or rose extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- For rose buttercream: 1/2 cup (115 g) unsalted butter, 1 1/2 cups (180 g) powdered sugar, 2 tablespoons heavy cream, 1 teaspoon rose extract, edible rose petals for garnish
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and rose extract.
- Alternate adding dry ingredients with milk and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among liners and bake 18–22 minutes until a toothpick comes out clean. Cool completely.
- Prepare rose buttercream by beating butter, gradually adding powdered sugar, cream, and rose extract until smooth and fluffy. Tint with a few drops of pink coloring if desired.
- Pipe frosting onto cooled cupcakes and garnish with edible rose petals.
Notes
- To make vegan: use dairy-free butter and plant-based milk; replace eggs with flax eggs.
- For a deeper rose shade, add a drop of red food coloring to the frosting.
- Chill the cupcakes 15 minutes before frosting for a cleaner finish.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
