Rosette Cupcakes
Cupcakes are the perfect dessert or tea time snack; but these rosette cupcakes are also a great treat for Valentine's Day or Mother's Day!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stick butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ cup milk
- 1 stick butter, softened
- 1 brick (8 ounces) cream cheese, softened
- 1 teaspoon pure vanilla extract
- 4 cups Powdered sugar
- Food coloring, optional
Instructions
- 1
Preheat your oven to 375F. Line 12 cupcake tins with paper liners.
- 2
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium-high speed (Kitchenaid #6-8) until light and fluffy-- about 3 minutes. Scrape down the sides of the bowl.
- 3
Next, add the eggs one at a time. Then add the vanilla extract. Scrape down the sides of the bowl again.
- 4
In a small bowl, combine the flour and baking powder.
- 5
With the mixer on low, add ⅓ of the flour. Next, add ½ of the milk. Then add another third of flour followed by the remaining half of milk. Finally, add the last third of flour.
- 6
Mix just until no large lumps of flour remain. Make sure to scrape down the sides of the bowl so all of the ingredients are fully incorporated.
- 7
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure that they’re all the same size.
- 8
Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove the cupcakes to a wire rack to cool. Allow them to cool fully before icing.
- 10
Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed (Kitchenaid #8) until smooth and creamy-- about 3 minutes. Make sure to scrape down the sides of the bowl a few times.
- 11
Add the vanilla extract and mix to combine.
- 12
With the mixer on low, slowly add the powdered sugar.
- 13
Once no large lumps of powdered sugar remain, turn the mixer to medium-high speed and beat until the icing becomes smooth and light--about 5 minutes.
- 14
Add gel food coloring, if using and then transfer to a piping bag. Place the piping bag in the fridge to chill for 15 minutes before using.
- 15
Store any leftover cupcakes in an airtight container in the fridge for up to two days.
- 16
Place a petal tip on your piping bag— I like Wilton #104.
- 17
Start with the thicker, round end perpendicular to the cupcake (with the pointed end of the tip pointing straight upward).
- 18
In the center of the cupcake, apply light pressure while turning the cupcake 360 degrees to create a small circle.
- 19
Next, create a small arch 1/4 of the way around the inner circle. Repeat the three remaining arches around the circle.Then, in the center of one arch, start the second layer of arches— beginning and ending in the center of the previous layer.
- 20
Repeat the arch process until you fill up the cupcake with arches.