Description

This Mother’s Day, treat someone special (or yourself!) to these beautifully soft and fluffy Vanilla Cupcakes with Rose Petal Buttercream. They’re light and airy, cute and feminine, and topped with a delicate swirl of naturally colored pink frosting — perfect for celebrating the love and sweetness of moms everywhere. The tender crumb and fragrant vanilla base paired with a luscious, creamy buttercream make these cupcakes feel extra special, yet they’re simple enough for a beginner baker to tackle with ease.

Ingredients

For the vanilla cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2/3 cups granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup milk

For the buttercream frosting:

1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
1-2 drops pink or red food colouring

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Instructions

Make the vanilla cupcakes:

Preheat oven to 350 F. Line a 12-cup muffin tin with 12 cupcake liners and set aside.
In a medium mixing bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.
In a separate large mixing bowl, use an electric hand mixer (or stand mixer) to cream together butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time until fully incorporated. Add in vanilla and continue to beat together.
Add 1/3 of the dry mixture into the batter, then beat to combine. Add in half the milk, and beat again to combine. Continue alternating adding and beating the dry mixture and milk, finishing with the dry mixture. Mix until just combined.
Use a medium cookie scoop or spoons to scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Place into the oven and bake for 18-20 minutes, until an inserted toothpick comes out clean.
Let cool for 5-10 minutes in the muffin tray. Transfer the cupcakes to a wire rack to finish cooling completely before frosting.

Make the buttercream frosting:

In a large mixing bowl, add the butter and use an electric mixer to beat on high for 3-5 minutes, or until the butter looks fluffy and pale.
Add in confectioners' sugar gradually, mixing on medium speed until combined. Add vanilla, milk, and food colouring and continue to mix together until light and fluffy, another 1-2 minutes. If using liquid food colouring, you may need to add a little more sugar to get the right consistency.
Cover the bowl with a damp cloth until you are ready to use the frosting.

Frost rose petals on the cupcakes:

Secure a 2D piping tip onto a piping bag, and fill the bag with the frosting.
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.

Notes

How to store: Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let refrigerated cupcakes come to room temperature before serving.

How to freeze: Wrap unfrosted cupcakes individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature, then frost. Frosted cupcakes can also be frozen—freeze uncovered until solid, then wrap and store. Thaw overnight in the fridge and let come to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Cupcakes
Method: Bake
Cuisine: American