Vanilla Bean Cupcakes With Rose Buttercream Frosting and Sugared Rose Petals

The recipe for the vanilla bean cupcakes is a modified version from  CupcakeProject and it is by far the best homemade cupcake recipe I’ve ever made — dense, rich, moist and bursting with vanilla bean flavor! The rose frosting and sugared rose petals are something that I whipped up myself. Vanilla and rose are a match made in Heaven. These cupcakes are a definite must for any girly party.
P.S. Guys like them too!
Vanilla Bean Cupcakes
Yield: 12 cupcakes
  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure vanilla extract
  • 2/3 cup (160 ml) whole milk
*(I didn’t have whole milk in the fridge, so I substituted with 1/3 cup low fat milk and 1/3 cup half and half and the cupcakes turned out perfectly)

Preheat oven to 350 F (175 C).
  1. In a small bowl, combine sugar and seeds from the vanilla bean.
  2. Rub the vanilla bean seeds and sugar between you fingers, to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  3. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  4. Add the vanilla bean sugar and mix until well combined.
  5. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
  6. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  8. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
  9. Fill cupcake liners just over 1/2 full.
  10. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  11. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Rose Frosting
1 container of vanilla frosting
1/2 cup of unsalted butter (room temperature)
1/2 cup of confectioners sugar
2 drops of red food coloring
3 tablespoons of rose water
This frosting is the super easy cheaters way of making Rose Buttercream Frosting with half the fat. Mix all ingredients together in a large bowl on high-speed until smooth and light pink in color. The consistency should be thick enough to hold peaks, but soft enough to easily spread.
Sugared Rose Petals
Preheat oven to 300 F
1 rose or 15 rose petals (I used pink roses)
1 egg white
1/2 cup of sugar (for coating)
Carefully wash and dry about 15 petals. Cut off the hard bottom of each petal (that is the bitter part…not yummy). In a small bowl whisk 1 egg white. Dip each petal one at a time into the egg white and then into the sugar. Be sure to coat the entire petal to protect it from browning in the baking process. Place sugared petals on a baking sheet lined with wax paper or a silpat. Place in the the oven for 35 minutes or until the petals are crispy.

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