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1
Position oven rack in the middle of oven; preheat oven to 350u00b0; line a standard 12-cup muffin pan iwth paper or foil liners.
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2
In a small bowl, whisk the flour, baking powder, and salt together; set aside.
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3
In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
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4
Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
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5
Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
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6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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7
Bake until lightly golden and a pick comes out clean, 15-18 minutes.
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8
Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
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9
Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
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10
If too thick, whisk in additional milk a few drops at a time.
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11
If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
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12
Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
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13
Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
