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)

judithsinclair's picture

Fabulous tasting buns. Really easy to make too. I found making the roses very fiddly and resorted to one rose and two leaves on each bun which looked just as effective. I have to admit my boyfriend had to make them as he has more patience than me! Made them for Mother's day which was thoroughly enjoyed by all. They looked so dainty, used normal bun cases though and not muffin cases as mentioned in a previous review.

Ahi's picture

These cupcakes are amazing! Instead of the icing on this recipe I tried a cream cheese topping:
You will need
200g cream cheese, softened
140g icing sugar, sieved
1.25 tsp lemon juice
3/4 tsp vanilla extract

Slowly beat the cream cheese and icing sugar in a large bowl with an electric whisk until creamy and soft. Add the lemon juice and vanilla and beat briskly until combined.


These taste amazing! I'll def. make them again..

emmawelsh's picture

These cakes are really easy to make; you don't need to cream together butter and sugar (which is a job I hate doing even with an electric whisk!), and because the batter is quite wet it is easy to spoon/pour into the cake cases without wasting any (unfortunately for my kids who would have liked to lick the bowl clean). However the finished cakes are a little on the heavy side(as cherrycupcake commented) - not light and fluffy . I didn't find them too buttery though in fact the flavour is very nice and the almonds really add to this. The texture of the icing is nice, but I personally found it slightly too sweet and would have preferred a normal butter icing recipe (with salted butter), without the chocolate which surprised me because I had been looking forward to it! I would make them again, because the flavour is good and they're a great size!

mich_mkp's picture

Love these! Made them for a friend's 30th birthday present last year, and again later in the year. This is definitely one I'd use again and again. Maybe one day I'll get to do them if I get married...

jayniebean's picture

Excellent. Really easy to make. I swapped the white chocolate for a mixture of dark and milk, they were delicious, everyone loved them and I have been asked the for the recipe several times.

imabadpixie's picture

If only i could rate again *****- i've made a couple of times now and they are just brilliant! No fail, no fuss and easy. Yum!! I would suggest putting in muffin cases rather than cupcake cases as these look a lot better when iced and are obv less likely to spill over!

cherrycupcake's picture

hmmmm....these cupcakes looked gorgeous but they are very heavy and far too buttery. The icing was lovely but the sponge was just heavy and wet.

bev4th's picture

these are gorgeous!!!!! this is the nicest sponge i have tasted and the icing was yummy. will definately make again coz they dont last long..

shazomatic's picture

Very easy cupcakes made muffin style. They went down a treat! Personally I'd reduce the sugar a bit, but thats just because my tooth is not as sweet as it used to be, but delicious nonetheless, and I think they would be beautiful with the grated rind of a lemon or two in, and a little juice, which for me, would cut through the richness and give a nice tang. Would make again.

imabadpixie's picture

Brilliant cupcakes, everyone who has tried them has said they are delicious.

The frosting has had mixed (but all good) reviews- ranging from ammmaaaazing to good.

I don't think I'll be making normal sponge cakes ever again, as this is so easy and comes out so moist. :-D hurrah!

loismay's picture

excellent cake for gluten free cupcakes.

Just swop the ordinary flour for gluten free flour and double the baking powder. This gets a good balance between the heaviness you can get with all almond flour cakes and the powdery mouth feel of the gluten free flour cakes (made solely with gluten free four cakes can be quite repellent - I actually gave the birds my gluten free banana cake and I normally find banana cake hard to resist)

I am testing recipes as I am running a large family party (about fifty people) and my neice has coeliac disease. I want the entire party to be gluten free and I want those who dont think of such things not to notice that it is a 'diet' party.

k122y1's picture

You have to chill the icing and bring it back to room temperature before using. This helps is to set and means you don't need to add any more icing sugar.

These cakes are so cute!

kerry-jane's picture

These are fabulous. Sometimes we just top with melted white chocolate, sometimes we add white chocolate chips to the batter. Adults and kids love them.

glenystalbot's picture

As a first attempt at cup cakes - these were fab. Really delicious and a bit hit with the grown ups.

polly_pod's picture

is it really that many calories per cup cake??? i'm amazed!! still going to have them though :o)

julieshields's picture

This is one of the best cupcake recipes around. The cakes keep better than most and the icing is so worth the calories!!!

chefperson's picture

is the icing suitable for piping out?
or do i need to add more sugar so it will be more stiff or something?

netcurtains's picture

these cakes are very good but i changed some of it when i made them, i was making them for my children at halloween so i made orange icing and instead of roses i put black spiders on, but other wise they are really good!!!!

rmunro's picture

I made this recepie with my children and we thoroughly enjoyed them. They are a very generous size and utterly delicious!!!

jessicaopenshaw's picture

This reciepe was very easy and tastes fantastic. The roses are alittle fiddly but worth it and the icing is to die for.


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