Little Rose & Almond Cupcakes Recipe

Little Rose & Almond Cupcakes Recipe

How To Make Little Rose & Almond Cupcakes

Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp rose extract
  • 1/2 cup milk
  • Pink food coloring (optional)
  • Whipped cream, for topping
  • Rose petals, for garnish


  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

  3. In a separate large bowl, cream together the butter and sugar until light and fluffy.

  4. Beat in the eggs, one at a time, followed by the rose extract.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

  6. If desired, add a few drops of pink food coloring to the batter and mix until evenly colored.

  7. Fill each cupcake liner about 2/3 full with batter.

  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cupcakes to cool completely before topping with whipped cream and garnishing with rose petals.


  • Calories : 290kcal
  • Total Fat : 14g
  • Saturated Fat : 8g
  • Cholesterol : 85mg
  • Sodium : 150mg
  • Total Carbohydrates : 38g
  • Dietary Fiber : 1g
  • Sugar : 24g
  • Protein : 4g
Share your experience baking these delightful Little Rose & Almond Cupcakes and discuss any tips or variations in the Baking and Desserts forum.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!