Go Back
Elegant rose cupcakes with floral sprinkles for a delightful dessert

Sprinkled Rose Cupcakes

Bright, floral, and dotted with playful sprinkles, these cupcakes are a quick way to make any gathering feel special. They bake fast, frost beautifully, and deliver a delicate rose note that pairs with the buttery crumb.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour Avoid packing flour; spoon and level when measuring.
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Make sure butter is at room temperature.
  • 2 large eggs Using extra-large eggs will thin the batter slightly.
  • 0.5 cups milk
  • 2 teaspoons baking powder
  • 0.25 teaspoons salt
  • 1 teaspoon rose extract Use pure or high-quality extract.
  • optional pink food coloring Add for color, if desired.
For the frosting
  • 1 cup unsalted butter, softened Bring to room temperature.
  • 4 cups powdered sugar Sifted to avoid lumps.
  • 2 tablespoons heavy cream Adjust for frosting consistency.
  • 1 teaspoon rose extract For frosting flavor.
  • as needed colorful sprinkles To decorate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and rose extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and rose extract, mixing until light and spreadable.
  2. Frost the cooled cupcakes and top with colorful sprinkles.

Notes

Store frosted cupcakes in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze unfrosted cupcakes for up to 3 months.