Rose Cupcakes
Yellow cupcakes decorated with frosting to look like roses
Equipment
- (2) 12-count muffin pans
- 24 yellow or white cupcake liners
- 1 large star tip (Wilton #1M or similar)
- 1 large piping bag
Ingredients
Vanilla Cupcakes
- ⅔ cup sour cream, room temperature
- 1 cup buttermilk, room temperature, and shaken
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 box yellow cake mix (Duncan Hines recommended)
Vanilla Buttercream
- 1 cup butter, softened (2 sticks)
- 1 tablespoon clear vanilla extract
- 1 teaspoon clear butter flavoring
- ½ teaspoon salt
- 3-4 tablespoons whole milk or cream
- 5 ½ cups confectioners' sugar (see note below on measuring sugar)
- pink gel food coloring (see note below on food coloring)
- yellow gel food coloring
Instructions
Vanilla Cupcakes
- Preheat the oven to 325°F. Place the cupcake liners into the muffin pans.
- Place the sour cream, buttermilk, vanilla, eggs, and vegetable oil into a large mixing bowl. Whisk until smooth. Then sift in the cake mix and stir until smooth — do not overmix. Do not skip sifting the cake mix because the batter will be lumpy.
- Using a cookie scoop, divide the cake batter between 24 cupcake liners.
- Bake for 15 minutes or until the cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean or with a few small crumbs. Be careful not to overbake. After 5 minutes of cooling time, move the cupcakes to a cooling rack. Cool completely before frosting.
Vanilla Buttercream
- Beat the butter, vanilla, butter flavoring, and salt with a mixer until creamy. Add the cream and stir. Add the powdered sugar a cup at a time, beating between each addition. If the frosting is too stiff, add more cream. If too soft, add more sugar.
- Add 1-2 drops of pink gel coloring to the frosting and beat to create a blush pink color. Cut off the tip of the piping bag and insert the star tip inside. Pull it through the hole so it becomes "seated" in the hole. Be careful not to cut off too much of the bag tip. The hole should be smaller than the star tip so it does not slip through.
- Add frosting to fill the bag, then squeeze a little back into the bowl to release any air. Pipe roses onto 8 cupcakes. Then, squeeze any frosting back into the frosting bowl.
- Add 1 drop of yellow gel coloring to the bowl and beat to create a peach-colored frosting. Add an extra drop if needed to achieve your desired shade. Be careful because yellow can go from not enough to too much quickly. Pipe 8 more cupcakes with the peach-colored frosting.
- Squeeze the peach-colored frosting back into the frosting bowl. Add a drop or 2 of pink gel coloring and beat to create a coral color. You may need to add another yellow drop to reach the desired color. Fill the piping bag with this color, then pipe the last 8 cupcakes with coral roses.
Notes
Measuring Powdered (Icing) Sugar
Use these tips to prevent adding too much sugar to the frosting:- Use a spoon to fluff the sugar before measuring it.
- Do not pack the sugar in the measuring cup.
- Use a knife to level the top of the sugar in the measuring cup.
Piping Bags
Here is a source for large piping bags.Alternative Piping Bags
If you do not have piping bags, you can improvise using resealable gallon-sized freezer bags. Place a tip into the sandwich bag and cut off one corner. Insert the tip into the corner hole, ensuring it fits snugly so the frosting will not escape when you pipe it.Piping Tips
Here is a source for a Wilton #1M tip.Gel Food Coloring
Click here for a source for a box of pastel gel food coloring containing pink and yellow.Nutrition
Calories: 310kcalCarbohydrates: 46gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 286mgPotassium: 45mgFiber: 0.3gSugar: 37gVitamin A: 318IUVitamin C: 0.1mgCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!