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Rose Water Cupcakes

Published: Updated:
Quick and easy

4 Reviews

Total Time
Prep Time
Bake Time
Serves 24
Serves 24

About the bake

This delicate cupcake consists of a fragrant rose water syrup, that will awaken your taste buds and is perfect for special occasions.

When you've mastered our rose water cupcakes, try out our rose & lychee cake recipe.

13 ingredients5 steps
  • Nut Free
  • Vegetarian


  1. Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).  Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy.

  2. Step 2

    Gradually add the eggs to the mixture with a spoonful of flour after each egg to prevent the mix from curdling.

  3. Step 3

    To make the syrup, place the golden caster sugar in a pan with the water.  Simmer for a few minutes until dissolved, then take off the heat and set aside to cool.  Once cool stir in 1 tsp of rose water.

  4. Step 4

    Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.  Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

  5. Step 5

    Once completely cooled, remove from the tins.  To ice, put the cream cheese, butter, rose water and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.  If using, add a few drops of pink colouring until you reach the desired shade.  Place in a piping bag and ice accordingly.


  • For the Cupcakes

    • 200gUnsalted butter (softened) 
    • 200gBillington's Unrefined Golden Caster Sugar 
    • 1 tspNielsen-massey rose water 
    • 4Medium free range eggs (lightly beaten) 
    • 200gSelf raising white flour 
  • For the Rose Water

    • 50gBillington's Unrefined Golden Caster Sugar 
    • 4 tbspWater 
    • 1 tspNielsen-massey rose water 
  • For the Buttercream

    • 200gCream cheese 
    • 100gUnsalted butter (softened) 
    • 600gSilver Spoon Icing Sugar 
    • 1 tspNielsen-massey rose water 
    • 2 dropsPink food colouring gel 


  • 2x 12 hole cupcake tin
  • 24 cupcake cases
  • Electric mixer
  • Piping bag
  • Star piping nozzle

4 Baker Ratings

A great recipe. Topped it with crushed pistachio for added texture. The syrup added a moisture to the sponge and a beautiful aroma

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This is a sweetened, rose water flavored quiche! All the liquid was replaced by more eggs. It comes out yellow and smelling of scrambled eggs. 0/10, do not make.

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