Peach Rose Cupcakes
It was Friday evening and as my family sat around a campfire in the backyard I cracked open a new cooler and it was love at first sip. A cool and refreshing combination of peach and rose danced wondrously on my tastebuds. I knew immediately that I had to use these flavors in a sweet summer treat. And these Peach Rose Cupcakes are everything summer and everything sweet.
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Peach Rose Cupcakes
Soft delicate rose water cupcakes baked to fluffy light perfection. This small-batch cupcake recipe will make just the right number of cupcakes for your family or co-workers with maybe even an extra for yourself to squirrel away. You know, for that late-night sweet treat craving. Paired with a sweet homemade peach filling and whipped peach buttercream frosting, these cupcakes are a beautiful balance of floral and fruity.
What Is Rose Water?
Much like its name, rose water is exactly that. Rose petals soaked in water. It’s commonly known and used in middle eastern desserts such as Mahalabia or sometimes referred to as milk pudding. Rose water can be found in most grocery stores in the international food aisle. Should you feel up to the task, you can most certainly make your own rose water as well. Here’s a great DIY rose water recipe from Wellness Mama.
How To Make Rose Water Cupcakes
Much like almond extract, rose water packs a punch and a little can go a long way. Too much added into the cupcake batter will leave you feeling like you’ve taken a bite out of your grandmother’s potpourri sachet. For this small-batch cupcake recipe, I’ve used 3 teaspoons. That’s it. I’m pretty willy-nilly about vanilla extract, rose water, on the other hand, I highly encourage you to measure accurately for best results.
Peach Filling From Scratch
This peach filling is pure stone-fruit perfection. Seriously! I was eating it by the spoonful. The best part about this peach filling is that it can be made from fresh, frozen, or canned peaches. The only difference being the cooking time. I used canned peaches as they are far more accessible this time of year where I live.
First, dice up the peaches quite finely and combine them with either water or peach juice should you have some leftover in the can. Add in the sugar and the salt and cook this peach mixture over medium heat until the peaches are soft. This is where the cooking time will vary depending on what form of peaches you use. Fresh peaches will take the longest to soften.
As the peaches are cooking, combine the cornstarch and water into a slurry. Once the peaches are soft, add in the cornstarch slurry and continue to cook while stirring until the filling begins to thicken. This should take approximately 3-5 minutes. Once the mixture is thick, remove it from the heat, mix in the lemon juice, and pour the peach filling into a shallow dish or bowl and cover the surface directly with plastic wrap. Allow this filling to completely cool for several hours in the fridge or even overnight.
Real Peach Buttercream Frosting
I don’t personally have anything against extracts or emulsions. There’s a time and place for them. That said, I will always try the use real genuine flavor. With that in mind, this sweet whipped peach buttercream frosting uses the leftover peach filling to get its fresh authentic peach flavor.
Fill each cupcake with the peach filling and place the leftover filling into a blender or food processor. Blend it up until it reaches an applesauce-type texture. Add ⅛ cup of this fresh peach puree into the whipped buttercream to achieve a soft and sweet peach frosting.
Small-Batch Peach Rose Cupcakes
These summer floral and fruity cupcakes are a beautiful balance of flavor and I truly hope you enjoy them as much as I did. Filled with the most delicious made-from-scratch peach filling, this small-batch peach rose cupcake recipe is perfect for a family summer bbq treat or a small summer birthday celebration. I would love to hear if you make these!
Fun Floral & Fruity Recipes To Try
- Pina Colada Cake
- Lemon Raspberry Layer Cake
- Strawberry Almond Cake
- Orange Blossom Cake
- Key Lime Pie Cookies
- Honey Lavender Cupcakes
- Strawberry Almond Sprinkle Cookies
Peach Rose Cupcakes
- Total Time: 1 Hour 17 Minutes
- Yield: 8-9 Cupcakes 1x
Description
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.
Ingredients
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
Peach Filling
- 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
Peach Buttercream
- 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
Instructions
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.
Peach Filling
- 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.
Peach Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream the butter 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.
Notes
* Fill each cupcake first and then puree the remaining filling for the buttercream
** I used Chefmaster gel food colors in Rose Pink and Sunset Orange. This step is optional.
*** A cupcake corer tool is super handy for this step but you can also use a knife to cut put each middle or the large end of a piping tip.
- Prep Time: 60 Minutes
- Cook Time: 17 Minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- 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
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I have been waiting for this recipe since I saw it on your instagram story and it did not disapoint. I could easily eat the entire bowl of that peach filling on its own.
★★★★★
I am so glad you baked these cupcakes up! It was such a yummy flavour combo and yes, that peach filling was too good to not eat by the bowlful!
Made these yesterday for a small family get-together. Super tasty. especially that peach filling. great recipe Katie.
★★★★★
I am so happy to hear you tried these cupcakes out. Thanks for sharing Melissa!
Can I use regular dairy stuff in them?
Absolutely!
My first time baking with rose water and they turned out really good. Thanks for the detailed post.
★★★★★
I’m so glad you tried these cupcakes out. I adore rose water for baking.
I doubled the recipe for a birthday party and they turned out great. Thanks for the recipe Katie.
★★★★★
I appreciate you sharing with me Chantelle!
These turned out so good! Thanks for such a great recipe katie.
★★★★★
Woohoo! That’s music to my ears. Thanks for baking these cupcakes up and sharing about them Rachelle.
Soft, fluffy, and really easy to follow the instuctions. I’ll make these again.
★★★★★
I’m so glad you found them easy to make, Kendra.
I just made these this past weekend but with real dairy ingredients and they turned out great. That peach filling was to die for.
★★★★★
I am so happy to hear they turned out fabulous with dairy ingredients! Thanks for sharing Hezria.
I impressed myself with these.
★★★★★
Haha, don’t you just love when that happens?! Thank you for sharing, Gina.
Absolutely delicious and surprisingly light (I used only half the sugar). Unfortunately I taste zero rose though. Maybe more than 3 tsp are needed?
★★★★★
I’m so glad you tried these out, Julia. Rose is one of those flavors that a lot of people are quite sensitive to. If you prefer a stronger rose flavor, definitely add more!
How can I adapt this recipe to make into a cake?
Great question. I would probably double it for a 2 layer 8-inch cake or a 3 layer 6-inch cake.
This looks so good! Can I make other flavors of this cake batter?
Thanks for sharing! Do they keep long?
They will keep 7 days in the fridge and 6 months in the freezer.
Where do you buy your rose water ?
I get mine at Real Canadian Superstore. I believe I put an amazon link for it in the post too.
Can I substitute the vegetable shortening with something else?
Yes, absolutely. You can use butter.
Hi Katie! If I do this and fill the cupcakes the night before I plan on serving them, do you think they’ll be soggy the next day?
No, they’ll be fine. Keep them in the fridge and you’re good to go!
The frosting ingredients call for a half cup of vegan butter, but the instructions say to cream that together with the shortening. What shortening are you referring to? I don’t see anything about that in the recipe. Thanks so much! I can’t wait to try them!
Oh my goodness thank you for pointing that out Susannah, I really appreciate it. There is no shortening. I’ve fixed the instructions. Again, thank you!
Oooh, thanks so for responding so quickly! All of my other ingredients were waiting, lol. Off to make the buttercream now. 🙂
What a delightful flavor combination!
I must try your recipe and soon.
Thanks! I hope you do!