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Rose Water Cupcakes with Mascarpone Frosting
Light and fragrant Rose Water Cupcakes with Mascarpone Frosting

Fragrant Rose Water Cupcakes with Mascarpone Frosting

Author: Flavelo
Recipes Cakes and Desserts
Using rose water is a balancing act: a drop is heaven, two drops is perfume. This recipe finds the perfect equilibrium between light butter cake and exotic floral aroma. The richness of Mascarpone carries the volatile rose scents beautifully, creating a lingering, elegant finish. It's not just a cake, but a sensory journey evoking Persian gardens.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin Tin with liners
  • Mixing Bowls
  • Electric Mixer
  • Sifter
  • Piping Bag and Star Tip
  • Cooling Rack

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line muffin tin.

Tip: Correct temperature ensures a quick crust, locking in moisture.
2 ✓

Sift flour, baking powder, and salt together.

Tip: Sifting distributes leavening agents evenly.
3 ✓

Beat butter and sugar until pale (approx. 5 mins). Sugar should be mostly dissolved.

Tip: Sugar crystals cut air pockets into the butter, creating lightness.
4 ✓

Add eggs one by one. Mix in vanilla and half the rose water (1 tsp).

Tip: Adding some rose water to the batter infuses the cake itself.
5 ✓

Alternate adding flour mix and milk to the butter base. Do not overmix.

Tip: Overmixing creates a rubbery texture.
6 ✓

Fill liners and bake 18-20 mins (toothpick test). Tops should be pale gold.

Tip: Don't brown too much; burnt notes overpower the delicate floral flavor.
7 ✓

Cool completely on a rack.

Tip: Warm cake melts frosting!
8 ✓

Frosting: Whip cold cream with sugar until stiff. Soften Mascarpone with remaining rose water (1 tsp), then fold into cream.

Tip: Mascarpone stabilizes the whipped cream.
9 ✓

Pipe onto cupcakes and garnish with petals.

Tip: Garnish just before serving to keep petals crisp.

Recipe FAQ

Where can I find rose water?
Health food stores, Middle Eastern markets, or the baking aisle of well-stocked supermarkets. Ensure it's culinary grade!
Can I use rose extract?
Artificial extracts are much stronger and taste synthetic. If you must, use 1/4 of the amount.

Ingredients

  • 1.66 cups All-Purpose Flour
  • 0.6 cup Granulated Sugar
  • 3.5 oz Butter (room temp)
  • 2 large Eggs (room temp)
  • 0.5 cup Milk (room temp)
  • 1 tsp Baking Powder
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • 2 tsp Rose Water (culinary grade)
  • 0.75 cup Heavy Cream (cold)
  • 0.5 cup Powdered Sugar
  • 5 oz Mascarpone (cold)
  • 1 handful Edible Rose Petals