I love small cakes that feel like a gift. My Lemon and rose cupcakes bring bright lemon and a soft rose note to each bite. I test the batter until it tastes like summer and finish with a light rose buttercream I trust.
My Dad James taught me to taste as I go. He always said, “Less fuss, more flavor.” I use that line when I bake these for family.
Your Ingredients List
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons, finely grated
- 1 teaspoon pure vanilla extract
- 1 tablespoon rose water, or to taste
- 1 cup powdered sugar, sifted (for frosting)
- 1/2 cup unsalted butter, room temperature (for frosting)
- 1 to 2 teaspoons heavy cream (for frosting, if needed)
- Edible dried rose petals, for garnish (optional)
- Fresh lemon slices or zest, for garnish (optional)
My Go-To Equipment
I keep a small set of tools that I use again and again. I use a stand mixer when I want an even batter and a hand whisk when I want to mix gently by hand. I also always reach for a fine grater for the lemon zest and a small offset spatula for smooth frosting. If you like other lemon cakes, I often read about texture tips in my note on baked cod coconut lemon cream sauce even though it is a savory dish, because it has ideas on using lemon well. A good muffin tin, cupcake liners, and a wire rack make baking and cooling simple.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk the flour, baking powder, and salt in a bowl and set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well after each.
- Stir in lemon zest, lemon juice, vanilla, and rose water.
- Add the dry mix in two parts, alternating with milk, and mix until just combined.
- Spoon batter into liners, filling each two thirds full.
- Bake for 16 to 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for five minutes.
- Transfer cupcakes to a wire rack to cool completely before frosting.
- Beat butter and powdered sugar to make a smooth frosting and adjust with cream if needed.
- Fold in a drop more rose water if you want a stronger rose note.
- Pipe or spread frosting on cooled cupcakes and garnish with rose petals and lemon zest.
Healthy Twists on a Classic
I like to make small changes that keep the soul of the cupcake but make it a bit lighter. I sometimes swap half the white flour for whole wheat pastry flour to add fiber without changing the crumb too much. I will also cut the sugar in the batter by a quarter and use a touch more lemon juice so the cake still tastes bright. For the frosting, I trade half the butter with full fat Greek yogurt and beat it until smooth, then add powdered sugar slowly until the texture is right. This makes a tangy, less sweet frosting that still holds when piped. If you want to lower the fat more, try a light cream cheese frosting with less sugar and a splash of rose water. These small swaps keep the taste true and make the cupcakes feel a bit healthier.
Serving Suggestions From My Table
I serve these Lemon and rose cupcakes with a hot cup of tea or a glass of cold milk. They go well on a brunch table with fresh berries and plain yogurt, or after a light dinner with a simple salad. For a savory contrast I sometimes serve them alongside a warm egg dish; one week I paired the cupcakes with a baked feta and eggs plate and the mix of salty and floral surprised everyone. If you want that pairing idea, read my note on baked feta eggs with tomatoes and spinach for a simple way to build a savory board. For a more formal dessert plate, place one cupcake with a small scoop of lemon sorbet and a sprig of mint.
Getting It Just Right
I pay close attention to a few things so the cupcakes turn out well every time. First, bring all cold ingredients to room temperature. Eggs and milk mix better when they are not cold, and the butter creams more evenly. Second, do not overmix once you add flour. I fold until I see no dry streaks and stop. Overmixing makes the crumb tight and tough. Third, watch the oven time. Each oven is different, so check a minute or two before the lower time limit. The toothpick test is my go to. Finally, taste as you go. Add a little more lemon zest if the batter feels shy on flavor. For a stronger rose scent I add rose water slowly since it can take over quickly. My Dad James liked his lemon strong and the rose very light; I usually split the difference.
How to Store Leftovers
I store leftover Lemon and rose cupcakes in an airtight container at room temperature for up to two days. If the room is warm, keep them in the fridge to protect the frosting, and bring them back to room temperature before you serve. For longer storage, freeze unfrosted cupcakes wrapped in plastic wrap and placed in a freezer bag for up to two months. Thaw them in the fridge overnight, then top with fresh frosting. You can also freeze frosted cupcakes on a tray until firm, then wrap them gently and return to the freezer. Thaw in the fridge to keep the frosting from sweating. Label any container with the date so you eat them while they are best.
Enjoy Every Moment
I make these cupcakes for small gatherings and quiet treats. I slow down when I zest the lemon and taste the buttercream because those small acts make baking a joy. I give these as gifts in little boxes, and people always smile when they see the rose petals and lemon zest. Baking is how I show care, and these cupcakes do that well.
A Few Common Questions
How long do Lemon and rose cupcakes last once frosted?
I keep frosted Lemon and rose cupcakes in an airtight box in the fridge for up to three days. I let them sit at room temperature for twenty to thirty minutes before serving so the frosting softens.
Can I make Lemon and rose cupcakes ahead of time?
Yes. I bake the cupcakes a day ahead and keep them unfrosted in a sealed container. I frost them the next day or freeze them unfrosted for longer storage and frost after thawing.
How can I make Lemon and rose cupcakes less sweet?
I cut sugar in the batter by up to a quarter and use Greek yogurt in the frosting to add tang. I also use more lemon zest so the tartness balances the sweet and add rose water slowly to keep the flavor gentle.
Print
Lemon and Rose Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful lemon and rose cupcakes that bring a refreshing twist to your dessert table, finished with a light rose buttercream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons, finely grated
- 1 teaspoon pure vanilla extract
- 1 tablespoon rose water, or to taste
- 1 cup powdered sugar, sifted (for frosting)
- 1/2 cup unsalted butter, room temperature (for frosting)
- 1 to 2 teaspoons heavy cream (for frosting, if needed)
- Edible dried rose petals, for garnish (optional)
- Fresh lemon slices or zest, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk the flour, baking powder, and salt in a bowl and set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well after each.
- Stir in lemon zest, lemon juice, vanilla, and rose water.
- Add the dry mix in two parts, alternating with milk, and mix until just combined.
- Spoon batter into liners, filling each two thirds full.
- Bake for 16 to 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for five minutes.
- Transfer cupcakes to a wire rack to cool completely before frosting.
- Beat butter and powdered sugar to make a smooth frosting and adjust with cream if needed.
- Fold in a drop more rose water if you want a stronger rose note.
- Pipe or spread frosting on cooled cupcakes and garnish with rose petals and lemon zest.
Notes
For healthier options, swap half the white flour for whole wheat pastry flour, reduce sugar, or use Greek yogurt in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon cupcakes, rose cupcakes, dessert, summer treats, baking