📖 Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Place cupcake liners into your cupcake pan – this is a must!
2. Combine Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 3 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Ensure there are no lumps. The flour sifting is important, believe me! I once forgot to sift, and the cupcakes turned out... dense. Very dense.
3. Mix Wet Ingredients: In a separate large bowl, whisk together 1 cup (2 sticks) of unsalted butter (softened to room temperature – trust me on this one, microwave melted butter is a no-no), 3 large eggs (at room temperature for better emulsification), 1 teaspoon of vanilla extract, and 1 teaspoon of rosewater. Don't overmix! Overmixing leads to tough cupcakes, and nobody wants that.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. It's okay if there are a few streaks of flour remaining at this point. We'll take care of that next!
5. Add Raspberries: Gently fold in 1 cup of fresh raspberries (or frozen, thawed and drained). Distribute them evenly throughout the batter. I prefer fresh, but sometimes frozen is all ya got, and that's okay!
6. Fill Cupcake Liners: Fill each cupcake liner about 2/3 full with batter. Using an ice cream scoop works wonders for even distribution. This will give your cupcakes room to rise without overflowing. You've been warned!
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes – ovens vary, and you don't want to overbake them. A slightly golden top is a good sign!
8. Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. I usually give them about 5 minutes in the pan before moving them.
9. Prepare Raspberry Rose Buttercream: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat 1 cup (2 sticks) of unsalted butter (softened) with an electric mixer until light and fluffy – this can take about 3-5 minutes. You want it to be super creamy.
10. Add Powdered Sugar: Gradually add 4 cups of powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat for another 2-3 minutes until the frosting is smooth and creamy.
11. Flavor the Buttercream: Add 1/4 cup of raspberry puree (made from fresh raspberries, strained to remove seeds), 1/2 teaspoon of rosewater, and a pinch of salt. Beat until well combined. Taste and adjust the sweetness or rose flavor as needed. Feel free to add a drop or two of pink food coloring if you want that picture-perfect hue!
12. Frost Cupcakes: Once the cupcakes are completely cool, frost them with the raspberry rose buttercream. You can use a piping bag and tip for a fancy swirl, or simply spread the frosting on with a knife. Get creative!
13. Garnish: Garnish with fresh raspberries, edible rose petals, or a sprinkle of edible glitter, if desired. These additions elevate the cupcakes from delicious to dazzling.
14. Serve: Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.