Romantic rose cupcakes

Romantic rose cupcakes

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(88 ratings)

Prep: 10 mins Cook: 20 mins


Makes 12 deep cupcakes

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Nutrition and extra info

  • Without icing
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without frosting)

  • kcal525
  • fat32g
  • saturates16g
  • carbs57g
  • sugars47g
  • fibre1g
  • protein6g
  • salt0.36g
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  • 150ml pot natural yogurt
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 175g unsalted butter, melted

For the white chocolate frosting

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar


  1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

  2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

  3. White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

  4. Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

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Comments (120)

clairesut57's picture

Lovely cupcakes. Made 2/3 of the quantity of icing and found there was more than enough to spread on the cupcakes. Will make again.

parttimebaker's picture

Tried making this after reading the amazing reviews and personally I thought they weren't nice at all. They looked fine and everything but I could taste the yoghurt! Not pleasant at all, waste of ingredients. :(

cake-life's picture

These are now my go-to cakes. So easy to make, no need to beat the butter and sugar together, they freeze really well, the yoghurt and ground almonds keep them very moist, and the icing is perfect. I made these for a party along with a selection of others and these were the most popular by far. I have personally found they work better as cupcakes than a large cake, but still decent results. I'm going to try substituting the almonds for hazelnuts or coconut with a milk chocolate frosting.

mcwade100's picture

These are the easiest most delicious cupcakes ever! Hardly any mixing and they're really light and fluffy. I'm going to use this recipe every time from now on.

lickandspoon's picture

Easy to follow recipe. I made this as a layer cake, and replaced the yoghurt with buttermilk as that was what I had in the fridge. The sponge comes out as quite dense, but moist and flavoursome. The white chocolate icing is a dream to make and spread.

hannah_k89's picture

Delicious light sponge - a great recipe, used natural fromage frais as no yoghurt.

677yujmn's picture

The lightest cupcake ever and no beating, think THAT is the secret, mix as lightly and with as few strokes as needed, wow. used a vanilla flavoured yogurt as was all I had.

ebrit123321's picture

These are the easiest cakes I have made.
I do not like standard cupcakes as they are too filling so I cooked these in petit-four cases for 10-12 minutes.
The cakes freeze well (I froze mine & then decorated when defrosted).
I piped the icing onto the cakes & just sprinked with store bought toppers.
They were a huge success.

cc1011's picture

absolutely brilliant cupcakes and soo tasty! Would definitely recommend!

buniak's picture

This cupcakes are absolutely delicious! Sponge is moist and soft. I added less sugar to the icing, as white chocolate is very sweet, and it was amazing. I will do them again.

clishman's picture

these cakes are amazing!!!! so easy perfect for parties and gatherings. I'll definitely make these again.

clojo125's picture

amazing i must say i have had requests when am i going to make them again.

humble_macca's picture

Made 110 of these for my wedding and I was so pleased. I made the cakes a month ahead and froze them. I added some lemon rind and a little juice. For ease nearer to the day I got a friend to decorate with fondant icing stuck on with lemon curd rather than the chocolate. They looked amazing and tasted yummy!

littletashy's picture

Fantastic recipe, have tried several as I'm making some wedding cupcakes, and these are the most moist and last 2-3 days. I added 50g less ground almonds and substituted with 50g extra SF flour and that seems to work.

I also used Caramac in the icing and the flavour doesn't take over the icing but somehow makes it taste less sugary than butter icing.

susieanne25's picture

I've tried these twice now to account for any error. I followed the recipe and they were so soggy/heavy, I felt they were inedible. I am not new to baking/cooking & am stunned by the reviews. I keep thinking I must have gone wrong somewhere but given the two attempts cannot face another..... Completely in contrast to the gorgeous lemon & poppyseed cupcakes also on this site. I've made them numerous times, love them & had many requests for the recipe!

elle_banooo's picture

Made these cupcakes for my Mum's 60th Birthday and they went down a treat and looked fab on a pretty cupcake stand! Nice fluffy sponge and super rich and creamy icing.... yummy!

lucydawn61's picture

Very easy to make & kept beautifully moist.

lynnie-cooks's picture

These cup cakes are so simple, yet wonderfully moist. They are my 'go to' cup cake, for every occasion. Recently used them to accompany a mini mouse cake, the kids and adults alike loved them.

graceelizabeth's picture

this recipe was the BOMB with my boyfriend's mum on mother's day! (my mum passed away) extra brownie points for me hehe. and my aunty loved them aswell, and she's quite the chef! the roses were so damn cute aswell! took ages to make them though :( wish you could post photos on here!


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