Raspberry Rosewater Cupcakes Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120207-127677-LTE-Rosewater-Cupcakes-PRIMARY.jpg

Recipe Details

Raspberry Rosewater Cupcakes Recipe

Active 60 mins
Total 2 hrs 30 mins
Serves 24 cupcakes

Ingredients

For the Cupcakes:

  • Baking spray

  • 2 3/4 cups cake flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 3/4 cups sugar

  • 8 ounces (2 sticks) unsalted butter, at room temperature

  • 4 large eggs

  • 2 tablespoons rosewater

  • 1 1/2 cups milk

  • 8 ounces fresh raspberries

For the Icing:

  • 16 ounces cream cheese, at room temperature

  • 4 ounces (1 stick) unsalted butter, cut into 8 pieces

  • Seeds of 1 vanilla bean pod

  • 1/4 teaspoon salt

  • 16 ounces confectioners' sugar

For the Rose Petals:

  • 36 pesticide-free red and/or pink rose petals

  • 2 large egg whites, lightly beaten

  • 1 cup sugar

Directions

  1. For the Cupcakes: Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Coat two 12-cup muffin tins with baking spray and line with cupcake liners.

  2. Whisk flour, baking powder, and salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Add rosewater and beat just to combine.

  3. Reduce speed to low and add flour mixture in 3 batches, alternating with milk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Fold in raspberries with rubber spatula.

  4. Divide batter equally between prepared cupcake tins. Bake until cake tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tins to cooling racks and cool 10 minutes in pans. Turn cupcakes directly onto racks and cool completely, about 1 hour.

  5. For the Icing: Using whisk attachment, whip cream cheese, butter, vanilla bean seeds, and salt on medium speed until light and fluffy, about 2 minutes.

  6. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.

  7. For the Rose Petals and Assembly: Dip petals, one at a time, in egg whites, gently rubbing whites all over petals with fingertips. Toss petals in sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.

  8. Ice cooled cupcakes and decorate with rose petals. Serve.

Special Equipment

Two 12-cup muffin tins, 24 cupcake liners, electric mixer, rubber spatula, cooling racks

Nutrition Facts (per serving)
391 Calories
19g Fat
52g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 391
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 82mg 27%
Sodium 180mg 8%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 38g
Protein 4g
Vitamin C 3mg 13%
Calcium 68mg 5%
Iron 1mg 8%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)