The sweet smell of a rose has always been my favorite smell of all, and
it’s also one of my favorite tastes. Growing up my family had a large
rose garden lining the pathways in our backyard, and walking through it
in the spring when the roses were in full bloom was AMAZING. In Greek
and middle eastern cooking, rose water is used frequently in sweets,
but unfortunately it is a flavor that is not used very often in the
western world.
I came up with this by taking a regular vanilla cupcake recipe and adding rose water and jellied rose petals to the mixture, (jellied rose petals can be purchased at any middle eastern or greek marketplace, it’s basically jam made with rose petals instead of fruit), and I just added a dash of rose water to my favorite vanilla glaze.
The rose petals came from the extra fragrant lavender rose on my patio, and can be substituted for any colored fragrant rose petals. I also split the glaze in half once I was done making it and put red and blue food coloring in one half of it to make some lavender glaze to match the roses.
The great thing about these cupcakes is that they’re not just delicious, but incredibly beautiful as well. I hope you all enjoy them as much as I do.

Rose Cupcakes

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 18 Cupcakes
Author Eva Kosmas Flores



  • 1 3/4 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 cup Unsalted Butter softened
  • 1 1/2 Cups Sugar
  • 3 Eggs
  • 3/4 Cup Milk room temperature
  • 3/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Rose Water


  • 2 1/4 Cups Sugar
  • 3/4 Cup Whole Milk
  • 1 1/2 Tablespoon Corn Syrup
  • 1 1/2 Tablespoon Butter
  • 1/2 Teaspoon Rose Water
  • 24 Fragrant Organic Rose Petals washed and dried
  • Red and Blue Food Coloring optional

Pistachio Cream Filling

  • 5 ounces roasted shelled pistachios
  • 1/2 cup granulated sugar
  • 1/3 cup milk
  • 1/4 teaspoon ground cardamom
  • 1 pinch kosher salt (skip if your pistachios are already salted)

Vanilla Buttercream

  • 1/2 cup unsalted butter softened
  • 1/4 teaspoon kosher
  • 2 1/2 cups powdered sugar
  • 1 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  1. Preheat the oven the 375 degrees fahrenheit. In a large bowl beat together the eggs and the sugar. In a small bowl combine all of the remaining dry ingredients. Gradually add the flour mixture to the large bowl.

  2. Slowly add the milk, mixing at the same time. Then, add the vanilla, rose water, and jellied rose petals. Add the melted butter and mix well until it is all combined. Take care to pick the rose petals off of the mixer or whisk and add them back into the large bowl. Grease a muffin tin and fill the empty cups. Bake until the tops are lightly golden and a toothpick inserted into the center of the cupcake comes out clean, about 17 to 23 minutes . Allow to cool completely before frosting.

  3. Combine the milk, sugar, butter, corn syrup and rose water in a small saucepan and stir. Cover the pan and cook over medium heat for 4 minutes without stirring. Then remove the lid and continue stirring until the mixture reaches 234 degrees fahrenheit. Remove from heat and place in refrigerator to cool quickly. Once it is slightly chilled, remove it from the refrigerator and beat until it is thick enough to hold a shape. If it isn’t thickening quickly enough, add some powdered sugar. If you’d like, you can split the glaze into two separate bowls, and in one bowl place one drop of red and one drop of blue food coloring and mix it up so that you have one white glaze and one lavender glaze. Frost the tops of the cupcakes and allow the glaze to run down the sides. Place a rose petal on top.
  4. Increase the buttercream recipe by 1/2

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