Pink Rose Cupcakes are the beautiful little cakes I made for Madi’s Graduation Party!

Pink Rose Cupcakes have a hint of Rose water in the frosting which is a lovely way to add an extra little special touch to any pink occasion!  To add a little variety I also made a batch of my  Cream Cheese Lemon Frosting for half of our beautiful little cakes 🙂

Pink Rose Cupcakes

1 box vanilla cake mix

3 eggs

1/2 C Half and Half

1/2 C light sour cream

1/3 C milk

Preheat oven 350 degrees.  Line cupcake pans with cupcake liners, set aside.  Combine all ingredients in mixing bowl, beat 3 minutes.  Using a medium ice cream scoop, scoop into prepared cupcake pans.  Bake 18-22 minutes until lightly browned and center springs back with light touch.  Let cool on wire rack.

Pink Rose Frosting:

1 C butter, softened

3 1/2 C powdered sugar

1-2 Tbsp milk

1 tsp rose water

3 drops red food coloring

In a medium mixing bowl whip butter until smooth, add powdered sugar 1 C at a time, add 1 Tbsp of milk at a time until desired consistency is reached.  It needs to be pipe-able, fill frosting bag, pipe onto cooled cupcake.

Pink Rose Cupcakes have a couple of tricks you ought to know… most cake supply stores carry Rose Water and I liked the hint of rose flavor in the frosting!  If your crowd is up for trying something a little more adventurous then either cut it down a bit or don’t add it BUT, I thought it was a creative gourmet twist!

I used a Wilton 1M open star tip for the swirl on the these cute cakes… the zig zag is the same tip just piped back and forth in a wide line.  The sprinkles are the finishing touch!  The white sugar pearls and Jumbo Daisies are also from Wilton.  I bought all of these supplies at Orson Gygi’s in Salt Lake City, Utah. (They have an online store too!)  They’ve got just about everything you can imagine and probably even a few things you can’t… such an amazing variety of everything kitchen!!  I get lost in there for hours….

Yield: 18

Pink Rose Cupcakes...

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Ingredients

• Cupcakes:
• 1 box vanilla cake mix
• 3 eggs
• 1/2 C Half and Half
• 1/2 C light sour cream
• 1/3 C milk
• Pink Rose Frosting:
• 1 C butter, softened
• 3 1/2 C powdered sugar
• 1-2 Tbsp milk
• 1 tsp rose water
• 3 drops red food coloring

Instructions

1. Cupcakes:
2. Preheat oven 350 degrees.
3. Line cupcake pans with cupcake liners, set aside.
4. Combine all ingredients in mixing bowl, beat 3 minutes.
5. Using a medium ice cream scoop, scoop into prepared cupcake pans. Bake 18-22 minutes until lightly browned and center springs back with light touch.
6. Let cool on wire rack.
7. Pink Rose Frosting:
8. In a medium mixing bowl whip butter until smooth, add powdered sugar 1 C at a time, add 1 Tbsp of milk at a time until desired consistency is reached.
9. It needs to be semi stiff and pipe-able, fill frosting bag, pipe onto cooled cupcake.

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