Pastel buttercream roses and little piped stars turn a batch of vanilla cupcakes into a celebration. This recipe is inspired by the cupcakes in the photo, with optional rose water for a floral finish.
Ingredients
Vanilla cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk, room temperature
Buttercream and decoration
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2 to 3 tbsp milk, as needed
- Pinch of fine salt
- Optional: 1/4 tsp food-grade rose water, plus more to taste
- Pink and blue gel food coloring
- Edible sugar pearls, for decorating
Steps
- Heat oven to 350F (175C). Line a standard 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- In a separate bowl, beat butter and sugar for 3 to 4 minutes until pale and fluffy. Beat in eggs one at a time, then add vanilla, scraping down the bowl as needed.
- On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Mix just until combined.
- Divide the batter among the liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack and cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar on low speed, then add vanilla, salt, and 2 tbsp milk. Beat for 2 to 3 minutes until fluffy. Add more milk a teaspoon at a time if needed for a smooth, pipeable consistency. For a floral flavor, mix in the optional rose water a little at a time, tasting as you go.
- Divide the buttercream between two bowls. Tint one pale pink and the other pastel blue with small amounts of gel coloring.
- Fit a piping bag with a large star tip and fill with pink buttercream. Starting in the center of a cooled cupcake, pipe a continuous spiral outward to form a rose. Use blue buttercream in a second bag with a star tip to pipe swirls or small stars around the roses. Alternate the designs across the batch.
- Finish with edible sugar pearls, gently placing them on the buttercream before it crusts.
Notes
- Allow about 45 minutes for cooling in addition to the prep and baking time.
- Rose-shaped piping does not require rose flavoring; omit the rose water for classic vanilla buttercream.
- Use food-grade rose water rather than concentrated rose essence; strengths vary, so start with a small amount.
- If the buttercream loses its shape, chill it briefly and stir before piping. Gel coloring helps keep it firm enough for defined petals.