Vanilla Cupcakes with Valentine Buttercream Roses
These cupcakes feature a simple vanilla base topped with buttercream roses, making them look like small, edible bouquets.
Equipment
- Cupcake pan
- Mixing Bowls
- Electric mixer
- Star piping tip
Ingredients
Vanilla Cupcakes
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- 0.5 cup milk
Valentine Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2.5 tbsp milk Use 2 to 3 tablespoons
- As needed Pink and red food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients mixture and the milk to the wet ingredients. Mix until just combined.
- Fill the cupcake liners two-thirds full. Bake for 18 to 20 minutes. Cool the cupcakes completely before frosting.
- To make the buttercream, beat the softened butter, powdered sugar, vanilla extract, milk, and food coloring until the frosting is smooth.
- Pipe rose shapes onto the cooled cupcakes using a star tip.
Notes
Buttercream roses make these cupcakes feel like edible bouquets. This recipe is suited for bakers who want to create decorative, gift-worthy desserts.