A moist yellow cupcake with cream and red sprinkles, partially eaten.

Rose Water Cupcakes

07/29/2025 | Bonia Bakery |

Imagine this: you’re sitting in a sunlit garden with a cup of tea in hand, the air filled with the scent of fresh blooms. On the table in front of you is the prettiest little cupcake—soft, delicate, and topped with rose petals that look like they were sprinkled straight from a bouquet. That’s exactly the feeling these Rose Water Cupcakes bring to life.

Each one is filled with a silky rose water custard, crowned with the creamiest rose water cream cheese frosting, and finished with a scattering of edible rose petals. They don’t just taste incredible—they’re the kind of dessert that makes you pause and smile before taking the first bite.

I’ll walk you through step by step so you can bake your own batch of these dreamy cupcakes at home. Whether you’re planning something special or simply want a treat that feels magical, these cupcakes are as beautiful as they are delicious.

Ingredients

For the Cupcakes

  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1⅓ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sour cream, room temperature
  • ¼ cup milk, room temperature
  • 2 tablespoons vanilla extract
  • ½ teaspoon rose water

Rose Water Custard Filling

  • ⅓ cup granulated sugar
  • 1½ tablespoons cornstarch
  • 1 cup whole milk
  • 2 large egg yolks
  • 1½ tablespoons butter
  • 1 teaspoon rose water

Rose Water Cream Cheese Frosting

  • ¼ cup unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 1½ teaspoons rose water (adjust to taste)
  • Dried rose petals for decorating, optional
A moist yellow cupcake with cream and red sprinkles, partially eaten.

Directions

  1. Make the Cupcakes
    • Using a stand mixer or hand mixer, beat the room temperature butter and sugar together until light and fluffy, about 2–3 minutes.
    • Add in the eggs one at a time, mixing well after each addition.
    • Mix in the vanilla extract, sour cream, milk, and rose water until smooth.
    • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
    • Fill cupcake liners about ¾ full and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
  2. Make the Custard Filling
    • In a saucepan over medium heat, whisk together the sugar, cornstarch, and milk. Bring to a gentle boil.
    • In a separate bowl, whisk the egg yolks. Slowly pour in half of the hot milk mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook, whisking, until thickened to a custard-like texture.
    • Remove from heat, whisk in the butter and rose water, and let cool to room temperature.
  3. Fill the Cupcakes
    • Once the cupcakes are cool, use a cupcake corer or small spoon to remove a small section from the center of each cupcake.
    • Fill a piping bag or zip-top bag with the custard and pipe it into the centers of the cupcakes.
  4. Make the Frosting
    • In a stand mixer or with a hand mixer, beat the butter, cream cheese, powdered sugar, and rose water together until smooth and creamy.
  5. Decorate
    • Frost each cupcake generously, then sprinkle with dried rose petals for a beautiful finish.