Rose Vanilla Bean Cupcakes Recipe

Name: Rose Vanilla Bean Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 sticks Unsalted Butter, Room Temperature; 1-1/2 cup Sugar; 4 whole Eggs; 2 cups Cake Flour; 2 teaspoons Baking Powder; 3/4 teaspoons Salt; 1/2 cups Milk; 1/2 teaspoons Rose Extract; 1 whole Vanilla Bean; FOR THE ICING:; 1 stick Unsalted Butter, Room Temperature; 3 cups Powdered Sugar; 3 Tablespoons Milk; 1/2 teaspoons Salt; 1 teaspoon Vanilla Extract; 1/2 teaspoons Rose Extract; 1 drop Red Food Coloring (optional)

Servings: persons

FOR THE CUPCAKES:
2 sticks Unsalted Butter, Room Temperature
1-1/2 cup Sugar
4 whole Eggs
2 cups Cake Flour
2 teaspoons Baking Powder
3/4 teaspoons Salt
1/2 cups Milk
1/2 teaspoons Rose Extract
1 whole Vanilla Bean
FOR THE ICING:
1 stick Unsalted Butter, Room Temperature
3 cups Powdered Sugar
3 Tablespoons Milk
1/2 teaspoons Salt
1 teaspoon Vanilla Extract
1/2 teaspoons Rose Extract
1 drop Red Food Coloring (optional)

1
Preheat oven to 350u00b0F.
2
1. In a medium bowl, blend together the butter and sugar until light and fluffy with a standing mixer or a handheld mixer. One at a time, add the eggs, making sure that they are evenly combined after each egg. Then begin to add the cake flour, baking powder, and salt. Once all of those ingredients are blended, begin to add the milk and rose extract. Lastly, split the vanilla bean in half and use the back of a butter knife to shave out the vanilla beans and add into the cupcake batter.
3
2. Line the cupcake pan with cupcake liners. Fill each liner about 2/3 full and bake for 12-15 minutes. Once the cupcakes are complete, remove from pan and place on a cooling rack. Allow to completely cool before icing the cupcakes.
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3. To make the icing, using a standing mixer or a handheld mixer, blend together the butter, powdered sugar, milk, salt, and extracts. Depending on the consistency that you prefer your icing, you may have to add a little bit more milk. Lastly, add one drop of red food color if you would like. With an icing piping bag or with a flat knife, ice your cupcakes how you see fit. Refrigerate until ready to serve.

1518

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 sticks Unsalted Butter, Room Temperature, 1-1/2 cup Sugar, 4 whole Eggs, and more.

Yes, Rose Vanilla Bean Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rose Vanilla Bean Cupcakes

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