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Strawberry-Rose Cupcakes

Makes 16

Total Time
1 hr 30 mins

Strawberry jam and rose water are baked directly into the vanilla cupcakes to infuse delicate, fragrant flavor into these party-ready cakes. Garnish with fresh rose petals in the colors of your party.

su-Strawberry-Rose Cupcakes

Photo: Thomas J. Story; Styling: Randy Mon
 1 cup butter, at room temperature
 1 1/4 cups sugar
 3 large eggs
 1 teaspoon vanilla extract
 3/4 cup buttermilk
 2 1/2 cups flour
 3/4 teaspoon baking powder
 1/4 teaspoon baking soda
 1/4 teaspoon salt
 1/3 cup strawberry jam
 1 1/2 to 2 tsp. rose water*
  Cream Cheese-Rose Frosting
 2 1/2 cups small rose petals (organically grown)
Step 1

Preheat oven to 325°. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs, vanilla, and buttermilk; beat until well blended.

Step 2

Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.

Step 3

Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbsp. batter in each liner. Top with 1 tsp. jam mixture, then another 2 heaping tbsp. batter, carefully spreading it to cover jam.

Step 4

Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes. Let cool in pans 5 minutes, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.

Step 5

*Find with cocktail or baking supplies.

Step 6

Note: Nutritional analysis is per cupcake.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 394Calories from Fat 41
% Daily Value *
Total Fat 18g28%

Saturated Fat 11g56%
Cholesterol 87mg29%
Sodium 228mg10%
Total Carbohydrate 55g19%

Dietary Fiber 0.5g2%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.