happy weekend! here are those rose frosted cupcakes i have been going on about all week. i figured it was only fitting to flavour the actual cake & frosting with rosewater too! while i am all about piping my cupcakes mile high, i know a lot of people don't like that much frosting. so for the bridal shower i baked for i decided to keep it minimal. an elegant rose using just a touch of frosting. the technique isn't as difficult as it may look, just check out some youtube videos & you should be good to go. on a side note, with asparagus in season (my favourite season) i made a roasted asparagus & pancetta risotto for the crate & barrel blog. omg, risotto was one of my favourite dishes growing up! adding some asparagus, cured meats & freshly grated parmesan cheese makes it that much better. you can get the recipe on crate & barrel here & the recipe to these rose water cupcakes below.


(makes one dozen cupcakes)

for the cake

  • 1/2 cup unsalted butter, softened
  • 3/4 cups sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/8 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon rose water
  • 1/2 cup whole milk

for the frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon rose water
  • 2-3 drops pink food colouring


  • preheat oven to 325 degrees.
  • in the bowl of a stand mixer cream the butter and sugar. add the egg, followed by the vanilla & rosewater. mix until light and fluffy.
  • in a separate bowl sift the flour, baking powder, and salt. gradually add to stand mixer at low speed, alternating with the milk.
  • divide batter evenly amongst 12 lined cupcake tins. bake for 18 to 20 minutes, or until the top bounces back to touch. let cool completly before frosting.
  • for the buttercream add butter, sugar, vanilla & rose water to the bowl of a stand mixer. beat until frosting is light & fluffy, about 8-10 minutes. add two to three drops of food colouring until the desired colour is reached.
  • finish off by frosting each cupcake with a rose shaped swirl.

like what you see? get it here. grey cake stand | linens | reclaimed serving tray