Strawberry Rose Cupcake Bites

Name: Strawberry Rose Cupcake Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1 tablespoon rose water; 1/2 cup strawberry puree (fresh strawberries blended); 1/2 cup chopped fresh strawberries; 1/2 cup unsalted butter, softened; 1/4 cup heavy cream; 1/2 teaspoon rose water; 2 cups powdered sugar; Fresh strawberries for topping

Highlighted under: Treats & Confections

I recently discovered the joy of making Strawberry Rose Cupcake Bites, and let me tell you, these delightful little treats are a game changer! Each bite-sized cupcake is infused with a lovely floral note from rose water, perfectly complementing the sweet, juicy strawberries. What I love the most is how simple yet elegant they are, making them perfect for any occasion. Whether you're hosting a tea party or just indulging on a cozy afternoon, these cupcakes are bound to impress and satisfy your sweet tooth!

Created by

Emma

Last updated on 2026-02-05T17:01:27.588Z

When I first experimented with flavored cupcakes, I decided to combine strawberries and a hint of rose to create something truly unique. I was shocked at how well the flavors melded together, offering a delightful twist on traditional cupcake recipes. The rose water not only elevates the taste but also gives them such a beautiful aroma!

To achieve the best results, I recommend using fresh strawberries so that their natural sweetness shines through. During my trials, I found that incorporating a strawberry puree in the batter leads to an irresistible moistness, making each cupcake a little slice of heaven!

Why You'll Love These Cupcake Bites
The enchanting combination of strawberry and rose is perfect for special occasions.
They are beautifully moist and fluffy, ensuring a delightful texture in every bite.
These bite-sized treats are ideal for sharing, making them perfect for parties.

The Role of Rose Water

Rose water adds a subtle floral note to the Strawberry Rose Cupcake Bites that elevates them from ordinary to extraordinary. It’s essential to use a high-quality rose water made from pure distillation rather than synthetic fragrance. The right amount can impart a refreshing taste and aroma that perfectly complements the sweetness of the strawberries, making each bite a delightful experience. If your rose water is concentrated, consider reducing the amount to avoid overpowering the other flavors.

When incorporating rose water into your cupcake batter, it’s crucial to balance it with other elements to prevent the flavor from becoming too intense. Adding it alongside vanilla extract enhances the overall taste profile without letting the floral notes dominate. I recommend starting with the specified amount in the recipe and adjusting according to your palate preference in future baking endeavors.

Strawberry Selection and Preparation

Choosing the right strawberries is key to achieving a succulent and flavorful cupcake. Look for fresh, ripe strawberries that are bright red with no signs of dullness or mushiness. Prior to making your puree, wash them thoroughly and hulling them will remove the green tops, ensuring a smoother texture in your puree. If berries are slightly overripe, don't discard them; they can still add a sweet burst of flavor without resulting in a gritty texture.

For the best strawberry puree, blend the berries until completely smooth, but do not over-blend as this can introduce air that may alter the batter's texture. Measure your puree carefully, as too much liquid can lead to dense cupcakes. If you find yourself without fresh strawberries, you can substitute with frozen strawberries, but be sure to thaw and drain them to minimize excess moisture.

Frosting Techniques and Variations

The frosting is an integral part of making these cupcake bites even more irresistible. When whipping the butter, ensure it's at room temperature to achieve a creamy texture that helps the frosting hold its shape when piped. Beating the mixture gradually allows for a smoother incorporation of the powdered sugar, leading to a fluffy consistency. If your frosting is too thick, add a splash of heavy cream until you reach the desired spreadability.

For a different twist, consider infusing your frosting with other flavor components like lemon zest or a hint of almond extract to complement the strawberries and rose water. You can also modify the frosting to be a lighter whipped cream style by substituting some of the butter with whipped cream cheese, which will add an additional tanginess that balances the sweetness beautifully.

Ingredients

Cupcake Batter

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon rose water
1/2 cup strawberry puree (fresh strawberries blended)
1/2 cup chopped fresh strawberries

Frosting

1/2 cup unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon rose water
2 cups powdered sugar
Fresh strawberries for topping

Ensure all ingredients are at room temperature for best results.

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the softened butter, then add the eggs, vanilla extract, and rose water. Mix until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the strawberry puree. Finally, fold in the chopped strawberries.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling them about three-quarters full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and heavy cream while continuing to mix. Incorporate the rose water and beat until the frosting is light and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag to frost them generously. Top each cupcake with fresh strawberries for an extra touch of sweetness and decoration.

Enjoy your Strawberry Rose Cupcake Bites with a warm cup of tea or coffee!

Pro Tips

To enhance the rose flavor, try infusing the milk with dried rose petals before adding it to the frosting. Also, serve these cupcake bites with a drizzle of strawberry sauce for added flair.

Storing and Serving Tips

Once your Strawberry Rose Cupcake Bites are frosted, they can be stored in an airtight container in the refrigerator for up to three days. To maintain their moisture, place a piece of parchment paper between the cupcakes and the container lid. Alternatively, these cupcakes also freeze remarkably well! Just place un-frosted cupcakes in a single layer in a freezer-safe container for up to a month. Allow them to thaw before frosting to enjoy fresh-tasting treats anytime.

For serving, these bites can be beautifully arranged on a tiered cake stand or decorative platter, making them a stunning centerpiece for your gatherings. Add some fresh mint leaves around the cupcakes to enhance their presentation and provide a fresh aroma. Pairing them with a light herbal tea or champagne will complement the floral cupcake flavors exquisitely.

Troubleshooting Common Issues

If you find your cupcakes are dry, this might be the result of overmixing the batter or overbaking. To prevent this, mix just until the dry ingredients are incorporated and keep an eye on the baking time. Start checking for doneness a couple of minutes before the timer goes off. A toothpick inserted should come out with a few moist crumbs but not wet batter.

On the other hand, if your cupcakes overflowed or didn't rise as expected, double-check that your baking powder and baking soda are fresh, as expired leavening agents can alter the rise. Also, ensure you filled the liners only three-quarters full to allow room for rising without spilling over the edges.

Scaling the Recipe

This cupcake recipe is easily scalable, which is perfect for larger gatherings or when you just can't decide how many sweet treats to make! Simply multiply each ingredient by your desired amount while keeping an eye on bake times, as larger batches may require longer baking times—or even a different pan size. For instance, if you opt for regular-sized cupcakes instead of mini ones, increase baking time to approximately 18-20 minutes.

If you're adjusting the quantities for a more intimate setting, note that mini cupcakes are typically great for portion control. They allow guests to enjoy the delightful flavor combination without feeling overwhelmed by a large cupcake. Adjust the frosting quantity proportionately to ensure each cupcake remains decadently topped without running out of frosting.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh ones?

Yes, but make sure to thaw and drain them well before using, or the batter may become too wet.

→ Is rose water necessary for this recipe?

While rose water adds a unique flavor, you can substitute it with additional vanilla extract if preferred.

→ How do I store the cupcakes?

Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to a day. Just remember to bring it back to room temperature before baking.