Description
Delicious and visually stunning rose swirl cupcakes that are perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pink and white buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Using a piping bag, swirl the pink and white buttercream frosting on top of each cupcake to create a rose effect.
Notes
- Ensure the butter is at room temperature for easier mixing.
- For a stronger rose flavor, consider adding rose extract to the frosting.
- These cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg