I just love the distinctive flavour of rosewater. Rosewater is heavily used in persian and mesopotamian cuisine especially in sweets. It is also used in indian sweets such as Gulab Jamun ( named from the persian word for Rose water ).
Here is my recipe for perfect, delicious Rosewater cupcakes.. These looked super pretty with the strawberry buttercream frosting.


1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup of unsalted butter, at room temperature
1 whole egg plus 1 egg white, at room temperature
1 Tbsp Rose water
1/2 cup Whole milk / Almond milk
Strawberry buttercream for frosting cupcakes
Coloured sugars for garnish


  1. In a bowl whisk together all the dry ingredients except sugar.
  2. In another bowl cream the butter and sugar together until creamy.
  3. Add in the eggs, beat well. Add the milk and rose water and mix well.
  4. Add the flour mixture in three additions. Mix well until no lumps remain. Do not over mix (or else the cakes will be tough)
  5. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  6. Decorate them with the StrawberryButtercream frosting and coloured sugars.

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