Vanilla Rose Cupcakes

Every year Americans celebrate the beginning of the New Year with the Rose Parade. A great tradition that brings not only the Californians together but people from all around the country (maybe the world??) to watch this beautiful ceremony. Rose Parade started in 1890 by a club called “ Valley Hunt Club” in Pasadena, California.  As the members of the club would watch different games like Chariot race at mid winter under the California Sun, they realize the abundance of flowers and decided to add a parade to the competition where the entrants would decorate their carriages with hundred blooms and the Rose Parade was created.

It's interesting that one of the requirements for the parade is to have all the surface of the floats covered by flowers, so every year thousands of volunteers come together and work on decorating the floats with fresh flowers. So to celebrate the New Year and this magical ceremony, I'm going to share with you one of my oldest recipes that I had forgotten I had: vanilla rose cupcakes. Wishing you all a beautiful and happy New Year!

Vanilla Rose Cupcakes:

Yield: 16 cupcakes                               Bake time: 15-20 minutes

luscious vanilla cupcakes topped with delicately rose water frosting and crowned with candied rose petals are perfect for your New Years’ celebration!


  • 1 1/2 cups Flour
  • 3/4 cup sugar
  • 2 large eggs
  • 6 tablespoons butter
  • 1/2 + 2 tablespoons milk
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 vanilla bean; seeded
  • 1/4 cup salt

Rose water icing:

  • 1 cup butter; room temperature
  • 3 cups powdered sugar; sifted
  • 1 teaspoon rose water
  • 1 teaspoon vanilla

1. Preheat oven to 350
2. Line the cupcake pan with cupcake holders
3. Sift together flour, baking powder, & salt
4. In a medium size bowl, cream together sugar and butter and beat until fluffy
5. Add vanilla bean and the extract
6. Add flour and milk alternately, starting & ending with flour
7. Once the batter is well incorporated, fill the cupcake liners filling them 2/3 full
8. Bake for 15-20 minutes, but check after 15 minutes, remove and let cool

Rose water icing
1. Using electric mixer, beat butter until completely smooth
2. Lower the speed and add powdered sugar
3. Once the sugar is absorbed increase the speed to high and mix for 2 minutes
4. Add vanilla and rose water
5. Using a pastry bag fitted with Wilton tip # 1A decorate the cupcakes and top with candied rose petals