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Rose-and-Ginger Cupcakes

With their sugar-brushed flower petals and fragrant, rose-flavored glaze, these delicate cupcakes are pretty in pink. On the inside, jewels of candied ginger are hidden in a zesty ginger cake that's just sweet enough to make you, well, blush.

  • yield: Makes 24 cupcakes




For the Cupcakes

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 2 tablespoons candied ginger, chopped

For the Rose Glaze

  • 1/2 cup milk
  • 3 cups confectioners' sugar
  • 2 1/2 teaspoons rose water
  • Pink gel-paste food coloring
  • Sugared Rose Petals


  1. Step 1

    Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.

  2. Step 2

    With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.

  3. Step 3

    Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.

  4. Step 4

    Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

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Reviews (2)

  • tattooed_queen 24 Jul, 2013

    This recipe calls for WAY too much liquid in the glaze- I'm guessing it should be measured in teaspoons, not cups. Half a cup of milk would never work. I don't know why every recipe that catches my eye on this page seems to be flawed--- still better than the tangerine chiffon pie that didn't list eggs in the ingredients though :-/

  • jessicalynnbrewer 15 Apr, 2013

    I had the same issue with the glaze- it doesn't set and absorbs into the cupcake, or just dries clear. I altered the glaze recipe many times to try and make it more stable, but nothing helped. The ginger cupcake is a little soft, so I added extra fresh grated ginger. Beware of over-filling the cups; this cake rises and falls. I wouldn't fill more than half the cup when pouring.