Easter Rose Cupcakes

Easter Rose Cupcakes


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What better way to bring in Easter than with these delicate and sweet cupcakes? The sour cream elevates the vanilla flavor and keeps the cakes super moist. They are the perfect dessert for a family gathering!

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Time needed

30 min preparation + 18 min cooking

Serving Size / Yield

12 servings


  • 1 ⅔ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ C. butter, melted
  • 1 C. sugar
  • ¾ C. buttermilk
  • ¼ C. sour cream
  • 2 tsp. vanilla extract
  • 2 egg whites
  • 1 (8 oz.) pkg. vanilla frosting
  • Food coloring for the frosting

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Preheat the oven to 350 degrees. In a standing mixer, combine the sugar, milk, sour cream, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Mix the wet and dry ingredients. Beat the egg whites until they form peaks. Fold the egg whites into the batter and pour it into a greased muffin tin. Bake the cupcakes for 15 minutes until they’re golden. In a small bowl, combine the frosting and food coloring. Pour the icing into a piping bag and ice the cupcakes.

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