Rose's Rosewater Cupcakes

If you're up for a little more of an out-of-the-box cupcake for your tea party, try making this Rosewater Cupcake Recipe that I developed through tweaking and trying and experimenting. It's absolutely DIVINE!

Rose's Rosewater Cupcakes
(this makes @20 cupcakes)
  • 1 cup  sugar
  • 1 3/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 4 egg whites
  • 1/3 cup sour cream
  • 1/3 cup canola oil or vegetable oil
  • 1 tsp pure vanilla extract
  • 1 Tbsp rosewater
  • 2/3 cup  milk
  1. Preheat oven to 350 degrees. 
  2. In a medium-sized bowl, mix together cake flour, baking powder, baking soda, and salt.
  3. Add the sugar and stir until well combined.
  4. Add butter and mix with mixer on medium-low speed for three minutes. It will be a fine crumb texture.
  5. In another bowl, whisk together egg whites and then add sour cream, oil, rosewater and vanilla extract and stir until smooth.
  6. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  7. Slowly add milk and mix on low speed until just combined. The batter will be pretty runny.
  8. Fill cupcake liners just over 1/2 full.
  9. Bake for 14 minutes. They are done when a toothpick comes out clean--the cupcakes shouldn't be golden brown.
  10. Cool on a rack while you make the rosewater butter cream icing
Rosewater Buttercream Icing
  • 1 stick butter
  • 3 cups sifted powdered sugar
  • 3 Tbsp Milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. rosewater
     Beat all of the ingredients together for several minutes. Ice cupcakes and top with a berry. Enjoy!!