Ingredients Jump to Instructions ↓

  1. 16 Paper muffin-cup liners - (2 1/2" dia)

  2. 2 cups 125g / 4.4oz Cake flour (not self-rising)

  3. 1 teaspoon 5ml Baking powder

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 2 Unsalted butter - softened

  6. 1 1/2 cups 297g / 10oz Granulated sugar

  7. 4 cups 792g / 27oz Eggs (large)

  8. 1/4 cup 59ml Whole milk

  9. 1 teaspoon 5ml Vanilla

  10. Frosting

  11. 2 Cream cheese - (8 oz ea) - softened

  12. 1 cup 198g / 7oz Confectioners' sugar

  13. 1 teaspoon 5ml Fresh lemon juice

  14. 1/4 teaspoon 1 1/3ml Rose water -

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.

  2. Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.

  3. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in a pan on a rack 5 minutes and remove from pan.

  4. Frosting: Beat cream cheese with an electric mixer until smooth. Add confectioners' sugar and beat on low speed until incorporated. Add lemon juice and rose water and beat until smooth. Frost cupcakes and garnish.

  5. Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners' sugar.

  6. This recipe yields 16 cupcakes.


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