Rosette Cupcakes are so elegant. Stunning for bridal showers, birthdays or Valentine’s Day. This recipe is an easy way to accomplish these beautiful cupcakes.
This rosette cupcakes recipe is so simple because we are starting with a box cake mix. Scratch is great but these have such great flavor, why bother? Then you can get to the fun part, decorating!
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What We Love About This Rose Cupcake Recipe
These cupcakes are filled with chocolaty goodness. They are simple to make and great for gift giving. Where did these tasty little pieces of cake perfection originate from? Find out the details here.
- 30 Minute Meal: Can make these cupcakes in less than 30 minutes.
- Easy Ingredients: All found in pantry.
- Adaptable: Can make it gluten free or low sugar.
Ingredient Notes
- Chocolate cake mix – use half for this recipe to yield 12 cupcakes.
- Butter – softened.
- Icing Sugar – it is important to shift out all the lumps.
- Cocoa Powder – use a good quality for best results.
Equipment Needed
- KitchenAid Classic Mixing Bowls
- Cooptop Silicone Spatula Set
- OCTAVO 5 Speed Hand Mixer Electric
- Caperci Standard White Cupcake Liners 500 Count,
- Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin and Cupcake Pan, 12-Cup Baking Pan
- Wilton Deluxe Cake Decorating Kit with Piping Tips and Pastry Bags, 46-Piece
How to Make these Rose Cupcakes
These are the basic steps for making rose cupcakes. Please refer to the recipe card below for more detailed instructions.
STEP 1: BAKE CUPCAKES
First, prepare cupcakes per the box directions.
STEP 2: PREPARE ICING
Then in a bowl, beat together butter, icing sugar, cocoa powder and ½ tbsp milk and next add red gel food coloring and beat with electric mixer until completely tinted.
STEP 3: CREATE ROSETTES
Finally, place in a piping bag with the appropriate tip to create the roses and follow the instructions below.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Bake cupcakes up to two days ahead; wrap the whole baking sheet with plastic wrap and store at room temperature. Frost before serving.
HOW TO STORE THIS RECIPE
Truly two days is the maximum. You want to have a fresh cupcake for your family and guests.
HOW TO FREEZE THIS RECIPE
To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil. Freeze up to three months.
Frequently Asked Questions
The directions are below and I recommend that you practice on a plate and perfect your technique before starting on the cupcakes. Here is a wonderful video to show you the proper technique.
Of course, use the flavor that you prefer. Vanilla, strawberry, etc will all work well.
Indeed, make 24 cupcakes by using the whole box of cake mix.
Sure you can try using gum paste to make these roses. Find a base here.
Expert Tips for Making This Recipe
- Add To the Cake: Coconut, cherries, strawberries or chocolate chips for a nice surprise.
- Short cut tip: Not a decorator? Try an edible flower to decorate your cupcakes.
- Variation tip: Use sugar roses as toppers for your rosette cupcakes.
- Alternate cooking method tip: These cupcakes can be made in your air fryer or convection oven.
- Dietary consideration tip: A low calorie or gluten free cupcake can be used for this recipe.
What to Serve with Rosette Cupcakes
Did you try this recipe?
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Rosette Cupcakes
Equipment
- Wilton Deluxe Cake Decorating Kit with Piping Tips and Pastry Bags, 46-Piece
Ingredients
- ½ box Chocolate cake mix
- 1 stick butter, softened
- 2 cups icing sugar, sifted
- 1 tbsp cocoa powder
- 1 ½ tbsp milk, add a little at a time
- ½ tsp gel food coloring, red
- frosting, green
Instructions
- Prepare chocolate cupcakes according to directions. Allow to cool completely before decorating.
- In a large bowl, beat together butter, icing sugar, cocoa powder and ½ tbsp milk. Start on low and gradually increase to high. Add more milk accordingly (you don’t have to use all of the milk) until ingredients are smooth and well combined. The buttercream should form semi-stiff peaks.
- Add red gel food coloring and beat with electric mixer until completely tinted.
- Scoop red buttercream into a piping bag with Wilton tip #21 attached.
- Start out by piping out one circle on the center of each cupcake, about ½ an inch in diameter.
- To complete the cupcakes, pipe out 5 more flower/rose circles around the center flower.
- Attach Wilton tip #101 on green decorating frosting. Pipe out 3-4 leaves on each cupcake.
Expert Tips
- Add To the Cake: Coconut, cherries, strawberries or chocolate chips for a nice surprise.
- Short cut tip: Not a decorator? Try edible flower to decorate your cupcakes.
- Variation tip: Use sugar roses as toppers for your rosette cupcakes.
- Alternate cooking method tip: These cupcakes can be made in your air fryer or convection oven.
- Dietary consideration tip: A low calorie or gluten free cupcake can be used for this recipe.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
These are so pretty! My niece and I will be making them this weekend. Can’t wait!
I’m not a good baker, but this recipe is so helpful. My cupcakes turned out just perfect. Delicious!!