- Fluffy peach rose cupcakes full of light floral and fruity flavor. An easy small-batch cupcake recipe that is perfect for a small summer celebration or family bbq.
- Total Time : 1 Hour 17 Minutes
- Yield : 8–9 Cupcakes
ROSE WATER CUPCAKES
- ¼ cup dairy-free salted butter, room temperature
- ⅔ cup granulated sugar
- 1 egg white, room temperature
- 1 tsp. vanilla extract
- 3 tsp. rose water
- ¼ cup dairy-free yogurt, room temperature
- ¾ cup all-purpose flour *can substitute with gluten-free 1:1 baking blend
- 1 tsp. baking powder
- ½ tsp. fine sea salt
- ¼ cup dairy-free milk, room temperature
- 1 cup (8 oz.) peaches, finely diced
- ¼ cup peach juice, nectar, or water
- ⅛ cup granulated sugar
- ¼ tsp. fine sea salt
- 1 tbsp. cornstarch
- 2 tbsp. water
- 2 tsp. lemon juice
- ½ cup dairy-free salted butter, room temperature
- 1½ cups icing sugar
- ¼ tsp fine sea salt
- ⅛ cup peach puree * made from remaining peach filling – see note
- optional: orange & pink food coloring see note
ROSE WATER CUPCAKES
- Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
- In the bowl of a stand mixer with the whisk attachment, combine the butter and sugar and beat together on high until light and fluffy (approximately 5 minutes.)
- Add in the egg white, rose water, vanilla extract, and yogurt and mix on high for another 2 minutes.
- Add in the flour, baking powder, and salt and begin to mix on low.
- With the mixer on low, slowly pour in the milk and mix until just combined. Be careful to not overmix the batter.
- Fill each cupcake liner approximately ¾ full with the cupcake batter and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool for 10 minutes. Gently remove each cupcake from the pan and place them on a cooling rack to fully cool.
- Combine the diced peaches, peach juice/nectar/or water, sugar, and salt in a medium pot and cook over medium heat until the peaches are soft.
- Combine the cornstarch and 2 tbsp of water in a small bowl.
- Once the peaches are soft, stir in the cornstarch mixture and continue to cook for approximately 3-5 minutes over medium heat while continually stirring.
- Remove the peach filling from the heat once it thickens and mix in the lemon juice. Stir to combine.
- Pour the peach filling into a shallow bowl or dish and cover the surface directly with plastic wrap. Allow to fully cool in the refrigerator for 3 hours or overnight.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and shortening together on high for 5 minutes until light and fluffy.
- Add in the icing sugar and salt and mix on low until combined.
- Using the leftover peach filling, puree it in a blender or food processor. *
- Add in ⅛ cup of peach puree and mix on low until combined.
- Add in two drops of orange food color and 4 drops of pink food color if desired.
- Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
PEACH ROSE CUPCAKE ASSEMBLY
- Core each cupcake and fill it with peach filling. ***
- Frost the cupcakes and enjoy. I used a Wilton 1M piping tip, a fresh peach slice, and a dried rose for each cupcake.
- Store leftover cupcakes in an airtight container in the fridge for up to 7 days.
- Serving Size: 1 Cupcake
- Calories: 547
- Sugar: 55 Grams
- Sodium: 335 Miligrams
- Fat: 18 Grams
- Saturated Fat: 9 Grams
- Unsaturated Fat: 8 Grams
- Trans Fat: 1 Gram
- Carbohydrates: 71 Grams
- Fiber: 1 Gram
- Protein: 3 Grams
- Cholesterol: 33 Miligrams