Shout SUMMER with soft & fluffy lemonade cupcakes, infused with rosewater

Lemonade Rosewater Cupcakes

  • Author: Nicole Dawson
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: 12 cupcakes


These cupcakes will have you imagining you are sitting on the back porch with the sun shinning on your face and a warm breeze in the air as you sip a glass of deliciously flavored rosewater lemonade.


Cupcake Batter: 

1/2 cup vegan butter spread, cut into slices (Earth Balance soy free)

2/3 cup pure cane sugar

1/3 cup confectioners sugar 

1/2 cup dairy-free yogurt (So Delicious plain)

1/3 cup coconut milk

1 tablespoon lemon zest

juice from 1/2 lemon

1 teaspoon vanilla extract

2 teaspoon rosewater

1 1/2 cup all purpose flour (Bob’s 1-to-1 gluten-free also works great)

2 teaspoon baking powder

pinch fine sea salt

drizzle of liquid from crushed frozen berries (optional)


1/2 cup butter

1/2 cup vegetable shortening (Nutiva)

3 – 3 1/2 cups confectioners sugar

2 teaspoon lemon juice

2 teaspoon rosewater

2 tablespoon berry liquid

1/4 teaspoon lemon zest


Make cupcakes:

Preheat oven to 350°

Cream together butter slices, sugars, yogurt & coconut milk until creamy. 

Add in lemon zest & juice, vanilla extract and rosewater if using and blend until combined.

Sift in flour, baking powder and salt then whisk in to combines. 

Fill liners 3/4 full (add drizzle of berry liquid and swirl into batter to make pretty pattern if desired) and bake 18-20 minutes or until center comes out clean after inserting a toothpick.

Remove from oven and cool completely before icing.

Make frosting:

Cream butter and shortening together then add in confectioners sugar a cup at time.  Add in lemon juice, rosewater and lemon zest then beat until fluffy 2-3 minutes.

  • Category: Dessert
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