Raspberry Rose Cupcake

Dessert | Gelatins

Prep Time: 20 mins | Serving Size: 20 mini cupcakes

Show off your dessert making skills with these simple, yet delicious raspberry & rose water cupcakes. Filled with raspberry and topped with a rose petal – this cupcake recipe will become your new favorite dessert.


  • 1 cup pancake mix
  • ¼ cup melted butter
  • 1 egg
  • 1/8 tsp baking soda
  • 1 tsp lemon juice
  • ¼ cup warm milk
  • 4 tablespoon sugar
  • Mini cupcake liners
  • 1 package Royal raspberry gelatin
  • ½ cup boiling water
  • 1 condensed milk can
  • 1 cup heavy cream
  • ½ cup raspberry (fresh, frozen or jelly)
  • 2 cups confectioners sugar
  • 1/8 tsp rose water
  • Optional: dry rose buds


  1. Cupcake batter: combine all ingredients, stir and transfer into a mini cupcake pan (add the cupcake liners first), bake it in a preheated oven at 350 F for 10 to 15 minutes until lightly golden, cool it down
  2. Filling: combine the water and the gelatin until dissolved, add the remaining ingredients, then transfer it into a piping bag, leave it in the freezer for 15 to 20 minutes to cool it down
  3. For the glaze: in an electric mixer puree the raspberry, skip this step if you are using raspberry jelly; Stir all the ingredients and reserve
  4. How to assemble: with a round star tip remove the cupcake center, add the filling, and use a small spoon to coat with the glaze.
    Optional: Add a dry rose petal on top.

Total time: 45 minutes
Inactive time: 15 minutes