Best 3 Raspberry Rose Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our exquisite Raspberry Rose Cupcakes, where delicate flavors harmoniously intertwine to create a symphony of taste. These cupcakes are not just a treat for your palate, but also a feast for your eyes, featuring a stunning raspberry swirl that resembles a blooming rose. Each bite offers a delightful balance of sweet and tangy, with the vibrant raspberries complementing the subtle floral notes of rose. Whether you're celebrating a special occasion or simply seeking a moment of indulgence, these Raspberry Rose Cupcakes are sure to captivate your senses and leave you craving more.

**Additional Recipes Included:**

- Raspberry Rose Cupcakes with Cream Cheese Frosting: Take your cupcake experience to the next level with a luscious cream cheese frosting that perfectly complements the raspberry and rose flavors.

- Raspberry Rose Cupcakes with Swiss Meringue Buttercream: For a lighter and airier frosting option, try the Swiss meringue buttercream, which adds a velvety texture and a hint of sweetness to the cupcakes.

- Raspberry Rose Cupcakes with Ganache: Indulge in the decadence of ganache frosting, a rich and chocolatey addition that pairs wonderfully with the raspberry and rose flavors, creating a truly unforgettable dessert.

- Raspberry Rose Cupcakes with Lemon Glaze: Experience a burst of citrusy freshness with a lemon glaze that adds a delightful tang to the cupcakes, balancing the sweetness of the raspberries and the floral notes of rose.

Check out the recipes below so you can choose the best recipe for yourself!

ROSE CUPCAKE CONES



Rose Cupcake Cones image

Provided by Molly Yeh

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg whites
2 tablespoons flavorless oil
1 1/2 teaspoons clear imitation vanilla extract, preferably McCormick's
1 1/2 teaspoons rosewater
A few drops pink food coloring
6 tablespoons whole milk
1/3 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
12 flat-bottomed ice cream cones
3/4 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon whole milk
1 1/2 teaspoons rosewater
1/2 teaspoon vanilla extract
Pinch kosher salt
Food coloring, optional
Sprinkles

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
  • With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
  • Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
  • For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

ROSE WATER AND RASPBERRY CUPCAKES



Rose Water and Raspberry Cupcakes image

Make and share this Rose Water and Raspberry Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h18m

Yield 12 cupcakes

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup powdered sugar
1/2 cup unsalted butter, at room temperature
1 tablespoon rose water
2 large eggs, at room temperature
1/2 cup whole milk
1 pint raspberries
sugared petals using pale pink rose petal (optional, Homemade Crystallised Rose Petals)
1 cup powdered sugar, plus more as needed
1 tablespoon whole milk
1 teaspoon rose water
2 drops red food coloring

Steps:

  • Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
  • In a small bowl, whisk the flour, baking powder, and salt together; set aside.
  • 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.
  • Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
  • 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.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake until lightly golden and a pick comes out clean, 15-18 minutes.
  • 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.
  • Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
  • If too thick, whisk in additional milk a few drops at a time.
  • If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
  • 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).
  • Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.

Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 5.4, Cholesterol 56.7, Sodium 96.7, Carbohydrate 31.1, Fiber 2, Sugar 19, Protein 3.1

ROSé WINE CUPCAKES



Rosé Wine Cupcakes image

These pretty pink cupcakes are made with rosé wine and a raspberry filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup water
1/2 cup rosé wine
1/3 cup vegetable oil
3 egg whites
5 drops liquid red food color
3/4 cup seedless raspberry jam
6 cups powdered sugar
1/3 cup butter, softened
1/8 teaspoon salt
1/3 cup rosé wine
Fresh raspberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
  • In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.

Nutrition Facts : Calories 280, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 42 g, TransFat 0 g

Tips:

  • To achieve the perfect texture for your cupcakes, make sure your ingredients are at room temperature before you start. This will help them combine smoothly and evenly, resulting in a light and fluffy crumb.
  • When measuring your flour, use the spoon and level method. This means spooning the flour into your measuring cup and then leveling it off with a knife. This will help you avoid adding too much flour, which can make your cupcakes dry and dense.
  • Don't overmix your batter. Overmixing can develop the gluten in the flour, which can make your cupcakes tough. Mix just until the ingredients are combined.
  • Fill your cupcake liners only about 2/3 full. This will prevent them from overflowing in the oven.
  • Bake your cupcakes at the right temperature. The recipe calls for 350 degrees Fahrenheit, but this may vary depending on your oven. Use an oven thermometer to make sure your oven is at the correct temperature before you start baking.
  • Let your cupcakes cool completely before you frost them. This will help the frosting set properly and prevent it from melting.

Conclusion:

These raspberry rose cupcakes are a delicious and elegant treat that are perfect for any occasion. With their light and fluffy texture, sweet raspberry filling, and delicate rose frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cupcakes a try. You won't be disappointed!

Related Topics