Rose Cupcakes (Easy and Eggless)

Rose Cupcakes are moist and soft with tender crumbs, eggless, and have a delicate rose flavor. And further, these cupcakes are topped with light and fluffy whipped cream frosting!

Making these moist and delicious Eggless Rose Cupcakes is incredibly easy and quick. The batter comes together in minutes, and making whipped cream frosting is fast, too! This eggless dessert is perfect for any celebration.

Jump to:

• About Rose Cupcakes
• Why You Will Love These Cupcakes
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Desserts
• Recipe Card

About Rose Cupcakes

Rose, the edible flower, has been a part of our food since ancient times, and Indian cuisine’s passion for roses is real. Rose has cooling properties and provides a delicate and beautiful flavor to desserts.

I love rose sharbat, and I always keep a bottle of rose syrup or Rooh Afza syrup at home. And I also like to use rose flavor in my baking, desserts, and Indian sweets. You can also check out these Rose Yogurt Panna Cotta and Watermelon Rose Lassi recipes, where I have used rose syrup.

So this time, I brought my readers the recipe for Rose Cupcakes. These goodies are irresistible, tempting, delicate, soft, and moist. I frosted the cupcakes with fluffy and lightly sweetened whipped cream, making this dessert light and not too sweet.

However, you can frost the cupcakes with buttercream frosting or your choice of icing. Also, I have used cake flour, but you can make cupcakes with all-purpose flour as well.

I have used Rooh Afza syrup for this recipe, providing a light pink color and a delicate rose flavor. Instead of Rooh Afza, you can also use rose syrup. And if you do not have either, you can add a few drops of rose extract for the flavor.

You can surprise your family and friends by serving them these cupcakes that require only a handful of ingredients.

Why You Will Love These Cupcakes

• Rose cupcakes are delicious, soft, fluffy, and have tender crumbs.
• They have a very soothing and delicate rose flavor.
• The recipe is easy and quick.
• These cupcakes are frosted with light and fluffy whipped cream.
• Rose Cupcakes are perfect for any celebration with your loved ones.
• They are eggless and vegetarian.
• The recipe requires only a few ingredients.

Ingredients

1. Cake Flour or All-Purpose Flour: I have used cake flour to make these cupcakes. Cake flour provides a soft and delicate but tight crumb texture. However, I have also made the cupcakes using all-purpose flour, which tastes the same. So use whatever is handy to you, cake flour or all-purpose flour.
2. Baking Powder and Baking Soda: They are essential as leavening agents. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Salt: It provides the perfect contrast to the sweetness.
4. Sugar: The rose or Rooh Afza syrup adds some sweetness to the cupcakes, so I added 150g of sugar. But if you do not add syrup and decide to use the rose extract for flavor, add 20-25g more sugar.
5. Sour Cream: Sour cream is my go-to and favorite ingredient for baking. I have used full-fat sour cream, and I would suggest the same. Also, bring the sour cream to room temperature before using it for the recipe. And if you do not have sour cream, you can substitute it with full-fat yogurt.
6. Unsalted Butter: Butter beautifully compliments the delicate rose flavor. Use melted and slightly cooled unsalted butter.
7. Milk: Use whole or full-fat milk for a moist and rich texture. However, you can use 2% milk but do not use fat-free dairy for this recipe. 
8. Rooh Afza or Rose Syrup: The syrup provides slight sweetness, pale pink color, and flavor to the cupcakes. Do not add too much syrup; add as much as the recipe mentions.
9. Whipping Cream: The whipping cream should have at least 35% fat and be chilled.
10. Icing Sugar: Whipped cream frosting does not require a ton of sugar. I have added ⅓ cup of icing sugar and have also added a little Rooh Afza syrup. But add icing sugar less or more as per your preference.

Step-by-Step Directions

Making The Cupcakes

• Preheat the oven to 350°F (180°C). Line the cupcake pan with cupcake liners and set it aside.
• Sift flour, baking powder, baking soda, and salt into a medium mixing bowl.
• Then whisk well and set aside.

• Take melted butter, sour cream (or yogurt), sugar, and Rooh Afza or Rose syrup in a large mixing bowl.
• Whisk well until the mixture is smooth.

• Now add dry ingredients and milk alternatively into two parts into the wet mixture and mix until just combined.
• Do not overmix.

• Transfer the batter to the cupcake liners using an ice cream scoop or spoon.
• Fill each cupcake liner up to two-thirds of the way.

• Bake for 18-22 minutes or until a skewer inserted in the center of the cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
• Then transfer them to a wire rack to cool completely.

Making The Whipped Cream

• Add the cream, sugar, and Rooh Afza or Rose syrup in a stand mixer bowl.
• Or add everything into a medium mixing bowl if using a handheld mixer.
• Mix on low speed using a whisk attachment until everything is combined. 

• Then increase the speed to high and continue beating until the frosting reaches just the stiff peaks.
• Ensure not to overwhip the cream; otherwise, it will turn into a weird butter mixture.
• Use the frosting immediately, or you can refrigerate the frosting for up to two hours.

Frosting The Cupcakes

• Once the cupcakes are cooled completely, fill the piping bag with the prepared frosting and pipe it on the top of each cupcake.
• I have sprinkled some finely chopped pistachios on the top, but you can skip this step.

Storing Suggestions

• Store the Rose Cupcakes without frosting at room temperature for two days, tightly covered. And then, you can frost the cupcakes before serving.
• After topping the cupcakes with whipped cream frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 3-4 days.
• However, if your kitchen is warm, I recommend serving the cupcakes immediately after frosting or placing them in the fridge until you are ready to serve because whipped cream will not sustain for longer in a warm kitchen.

Helpful Tips

• For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix it only until everything is just combined.
• Dairy: Use full-fat sour cream and milk for the rich and moist cupcakes. Also, make sure that they both are at room temperature.
• Rooh Afza or Rose Syrup: This sharbat is easily available in Indian grocery stores. But if you can not find one of these syrups, add little more sugar to balance the sweetness. And for the flavor, add 7-8 drops of rose essence. The light pink color of the cupcakes is also from the syrup, so for the color, you can add a few drops of pink food color.
• Make-Ahead: You can make the cupcakes ahead of time. And keep the cupcakes at room temperature, tightly covered for two days. Then you can top the cupcakes with frosting.
• Frosting: Instead of whipped cream frosting, you can also top the cupcakes with buttercream icing.
• Freezing: You can freeze the unfrosted cupcakes for up to a month.

More Eggless Desserts

You May Like More Eggless Cakes

• Blueberry Almond Cake (Eggless)
• Eggless Coffee Cake
• Strawberry Almond Cake (Eggless)
• Eggless Orange Bundt Cake / Orange Cake Without Eggs
• Date and Walnut Cake / Eggless Date Cake

Recipe Card