Ingredients for Wild Rose Petal Cupcakes
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- Lemon, Rind Of
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup finely chopped wild rose petals
- 1 tablespoon lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Wild Rose Petal Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Wild Rose Petal Cupcakes
- Preheat oven to 375°F (190°C). Line a muffin tin with paper baking cups.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 tablespoon grated lemon zest.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in ½ cup finely chopped wild rose petals and 1 tablespoon lemon juice.
- Fill each paper baking cup about halfway full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost and decorate as desired. Fresh rose petals make a beautiful garnish!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
9g
Carbs
4g
