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 with a peachy orange frosting swirl and a slice of fresh peach and dried rose on top for decor.

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.

Peach rose flavored cupcakes sitting on a cooling tray topped with a light orange frosting swirl and a slice of fresh peach and dried rose for decor on top of each swirl. The center cupcake is cut in half and the peach filling is spilling out of the center. There is a hand coming in the frame reaching for the peach slice on top.

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.

A peach rose cupcake with a peachy orange frosting swirl and a slice of fresh peach and dreid rose on top for decor.

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!

Peach rose flavored cupcakes sitting on a cooling tray topped with a light orange frosting swirl and a slice of fresh peach and dried rose for decor on top of each swirl. The center cupcake is cut in half and the peach filling is spilling out of the center.

Fun Floral & Fruity Recipes To Try

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Peach rose flavored cupcakes with a peachy orange frosting swirl and a slice of fresh peach and dried rose on top for decor.

Peach Rose Cupcakes


  • Author: Katie Stymiest
  • 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

Scale

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
  • 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

  • ¼ cup dairy-free salted butter, room temperature
  • ¼ cup all-vegetable shortening
  • 1½ cups icing sugar
  • ¼ tsp fine sea salt
  • ⅛ cup peach puree * made from remaining peach filling – see note
  • orange & pink food coloring ** optional – see note

Instructions

Rose Water Cupcakes

  1. Preheat the oven to 350 degrees and place 8 cupcake liners in a cupcake pan.
  2. 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.)
  3. Add in the egg white, rose water, vanilla extract, and yogurt and mix on high for another 2 minutes.
  4. Add in the flour, baking powder, and salt and begin to mix on low.
  5. With the mixer on low, slowly pour in the milk and mix until just combined. Be careful to not overmix the batter.
  6. 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.
  7. 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

  1. 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.
  2. Combine the cornstarch and 2 tbsp of water in a small bowl.
  3. 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.
  4. Remove the peach filling from the heat once it thickens and mix in the lemon juice. Stir to combine.
  5. 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

  1. 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.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Using the leftover peach filling, puree it in a blender or food processor. *
  4. Add in ⅛ cup of peach puree and mix on low until combined.
  5. Add in two drops of orange food color and 4 drops of pink food color **
  6. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

Peach Rose Cupcake Assembly

  1. Core each cupcake and fill with peach filling. ***
  2. Frost the cupcakes and enjoy. I used a Wilton 1M piping tip, a fresh peach slice, and dried rose for each cupcake.
  3. 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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