These cupcakes pair a tender vanilla crumb with a hidden pocket of sweet strawberry jam, all crowned with a silky rosewater buttercream. The jam adds fruity brightness and moisture, while the rosewater gives the frosting a delicate, perfumed flavor that feels special without being overpowering. It’s a simple, reliable recipe that works for birthdays, bridal showers, or any day you want a pretty, homemade treat.
Ingredients
- For the cupcakes:
- 1 ½ cups (188 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- ½ cup (160 g) strawberry jam (seedless or with seeds, as you like)
- For the rosewater buttercream:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons heavy cream (or milk)
- 1 ½ teaspoons rosewater (adjust to taste)
- Pinch of salt
- Pink food coloring (optional)
- Freeze-dried strawberries or rose petals for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. (If you have a 12-cup pan with a 2½-inch diameter cup, this recipe makes exactly 12; if your pan is smaller, you may get 14–16 cupcakes.)
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and beat until combined.
- Alternate dry and wet. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour. Mix just until no streaks of flour remain. Do not overmix.
- Fill the liners. Divide the batter evenly among the prepared liners, filling each about ⅔ full. Use a cookie scoop for even portions.
- Bake. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The tops should spring back when lightly pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the buttercream. While the cupcakes cool, beat the softened butter in a large bowl until smooth and creamy, about 1 minute. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add the heavy cream, rosewater, and salt. Beat on medium-high speed for 2–3 minutes until light and fluffy. Add a drop of pink food coloring if desired, and beat until uniform.
- Fill the cupcakes. Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a cone from the center of each cupcake. Fill the hole with about 1 teaspoon of strawberry jam. (You can also simply slice off the top and replace it after adding jam, like a sandwich.)
- Frost and garnish. Pipe or spread the rosewater buttercream over the filled cupcakes. If you like, sprinkle with crushed freeze-dried strawberries or a tiny rose petal on top.
Tips
- Rosewater strength varies. Start with 1 teaspoon, taste, and add more up to 2 teaspoons. Too much can taste like perfume, so go slowly.
- Room-temperature ingredients matter. Cold butter and eggs don’t cream as well and can make the batter curdle. Set them out 30 minutes before starting.
- Don’t overbake. The cupcakes are done when a toothpick comes out with a few moist crumbs, not completely clean. Overbaking dries them out.
- Jam filling. Use a good-quality jam with plenty of fruit. If your jam is very runny, simmer it for a few minutes to thicken it slightly before filling.
Serving Suggestions
Serve these cupcakes at room temperature with tea or coffee. They’re lovely on a dessert table for a spring party, baby shower, or afternoon gathering. For a fancier presentation, add a fresh strawberry slice on top of the frosting just before serving.
Variations
- Lemon-rose: Add 1 teaspoon of lemon zest to the cupcake batter and replace the vanilla with lemon extract. Use lemon curd instead of strawberry jam.
- Chocolate-raspberry: Swap ¼ cup (30 g) of the flour for unsweetened cocoa powder, and use raspberry jam instead of strawberry.
- Vegan: Use plant-based butter and milk, and replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The texture will be slightly denser but still good.
- No rosewater? You can omit it and add 1 teaspoon of vanilla extract instead for a classic vanilla buttercream.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Frosted cupcakes can be refrigerated for up to 3 days, but bring them to room temperature before serving for the best flavor and texture. To freeze frosted cupcakes, place them on a baking sheet in the freezer until solid, then transfer to a container with parchment between layers; thaw in the fridge overnight. Reheat unfrosted cupcakes in a 300°F (150°C) oven for 5–7 minutes to refresh them.
Frequently Asked Questions
Can I use a different type of jam? Yes, any seedless jam or preserves works—raspberry, apricot, or blackberry are all great. Just avoid jam with large chunks that might make the filling lumpy.
How do I know if my rosewater is too strong? Taste the buttercream before frosting. If it tastes soapy or overly floral, add a pinch more salt and a little extra powdered sugar to balance it. You can also add a drop of vanilla to mellow it.
Can I make these cupcakes ahead of time? Absolutely. Bake and fill the cupcakes up to 2 days ahead, store them in an airtight container in the fridge, and frost them the day you plan to serve. The unfrosted cupcakes also freeze well for up to 2 months.
Why did my cupcakes sink in the middle? This usually happens if the batter is overmixed or the oven door is opened too early. Mix just until combined, and avoid opening the oven until the last 5 minutes of baking.
Can I use a different pan instead of a muffin tin? You can bake this batter as a small 8×8-inch square cake, but the baking time will be longer—about 25–30 minutes. Check for doneness with a toothpick. The batter will be thicker in a square pan, so start checking at 25 minutes.
Is it okay to use salted butter? Yes, just reduce the added salt in the cupcake batter to a pinch, and omit the salt in the buttercream if you use salted butter.