A fancy dessert doesn’t get much easier than these White Cupcakes with Rose Petals. Made with a white cake mix and Vanilla Buttercream and topped with edible fresh rose petals, they are simple and stunning. Choose petalsthat coordinate with your party’s signature colors.

Mary Claire Britton

Gallery

Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Yield:
Serves 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Prepare cake batter according to package directions. Divide batter among 24 muffin cups lined with paper baking cups. Bake until a wooden pick inserted in center comes out clean, 14 to 19 minutes. Cool cupcakes in pans on a wire rack 10 minutes. Remove cupcakes to racks, and cool completely, about 30 minutes.

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  • Prepare Rose-Vanilla Buttercream.

  • Spoon Rose-Vanilla Buttercream into a piping bag fitted with a large star tip; pipe onto cooled cupcakes. Gently press an edible rose petal into the side of each cupcake.