Mother’s Day is fast approaching and that means getting out all your cute, feminine recipes to treat your mama! One of my favourite treats to make are these vanilla cupcakes with rose petal buttercream icing.
What makes these cupcakes the perfect treat for Mother’s Day? Or for any special occasion (think bridal shower, baby shower, valentine’s day, birthdays… just to name a few). Now, back to the question, three obvious points come to mind:
- Gorgeous, girly pink tones make it so much fun to make and look at.
- Its fluffy, smooth texture keeps it light and airy.
- The rose petal icing is simple and super easy to pipe.
So each of these points really only refer to the rose petal frosting because, let’s be honest, that’s the feature of this entire recipe. I mean, vanilla cupcakes are delicious on their own but a cupcake without any frosting is a very sad sight. It just doesn’t make any sense. That being said, the only downside to frosting these rose petal cupcakes is that your mother may tell you that they are too pretty to eat.
How to Frost a Rose Petal Cupcake
So you’ve baked your cupcakes, they’ve cooled down and you’ve prepared your icing. The million dollar question remains: how the heck do you frost a gorgeous rose on it? Well, I have good news for you. You don’t have to be a pro to create some professional looking cupcakes because it is not as complicated as it looks. Frosting a rose on a cupcake can be done in literally a few seconds! If you are worried, try 1 or 2 practice cupcakes to get the hand of the “swirl” technique. But that’s all the practice you need. Don’t believe me? Try it for yourself 🙂
So let’s get piping!
- Secure the 2D tip onto the piping bag and fill up the bag with icing.
- In the middle of the cupcake, pipe a small amount of icing.
- Without lifting your piping bag, slowly work your way around, counter-clockwise, until you reach the outer edge of the cupcake. Make sure you use a lot of pressure to get the icing out consistently.
- Repeat these steps with the all the cupcakes.
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ⅔ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioner's sugar
- 2 tablespoon milk
- 1-2 drops red food colouring
- Preheat oven to 350 F. Line muffin tray with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time until fully incorporated. Add in the vanilla and continue to beat together.
- Add the dry ingredients gradually, alternating with the milk, until fully mixed together.
- Fill up the cupcake liners ⅔ full with batter.
- Bake for 18-20 minutes. Using a toothpick, check that the centre of the cupcake comes out clean.
- Let cool for 5-10 minutes in the muffin tray. Transfer the cupcakes to a wire rack to finish cooling.
- In a large bowl, beat the butter using an electric mixer. Add the vanilla and cream together until light and fluffy.
- Add in the confectioners' sugar gradually, mixing on medium speed.
- Add the milk and food colouring and continue to mix together until light and fluffy. If using liquid food colouring, you may need to add a little more sugar.
- Cover the bowl with a damp cloth until you are ready to use the icing.
Try Nutella Buttercream Frosting
Are you a chocolate or Nutella lover? Pipe chocolate roses using my creamy Nutella buttercream frosting recipe!! Or pipe any other type of design 🙂