By Christine Kim

Who doesn’t love a sweet dessert on Valentine’s Day? This is my favorite recipe for a delicious floral cupcake! I hope everyone tries it!


DO NOT add too much rose oil or rosewater! If you add too little, you won’t taste the hints of rose but if you add too much, it’ll overpower the cupcake and taste like your grandma’s perfume! 


  • 8 tbsp softened butter
  • ½ cup powdered sugar
  • 2 eggs
  • 1 tbsp milk
  • Few drops of rose oil/few tbsps of rosewater
  • ¼ tsp vanilla extract
  • 1 ¼ cups self-rising flour


  • 12-24 rose petals
  • Lightly beaten egg whites
  • Superfine sugar


  • 6 tbsp softened butter
  • 1 ½ cups powdered sugar
  • Red food coloring (optional)

Rose Petals:

Step 1: Gently rinse the rose petals and pat them dry with paper towels.

Step 2: Dip/use a pastry brush to coat the rose petals in egg whites.

Step 3: Cover the rose petals with the superfine sugar.

Step 4: Put the rose petals on a tray and cover with foil to leave to dry overnight.


Step 1: Preheat the oven to 400°F/ 200°C.

Step 2: Line a 12-hole muffin pan with 12 paper liners.

Step 3: Place the butter and sugar in a large bowl and beat until fluffy.

Step 4: Gradually beat in the eggs.

Step 5: Stir in milk, rose oil/ rosewater, vanilla extract, and fold in the flour.

Step 6: Spoon the batter into the pan.

Step 7: Bake for 12-15 minutes until well risen and golden brown.

Step 8: Transfer to a wire rack to cool completely.


Step 1: Place the butter in a large bowl and beat until fluffy. 

Step 2: Sift in the powdered sugar and mix until there are no lumps.

Step 3: Add a few drops of food coloring (if desired) to match the color of the rose petals.

Step 4: When the cupcakes have cooled, frost each cupcake and top with the rose petals!