Rose Lychee Raspberry Extract Cupcakes

Rose Lychee Raspberry Extract Cupcakes

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

17 minutes

Category

Lychee

These elegant Rose Lychee Raspberry Cupcakes blend subtle floral sweetness from lychee extract with fresh lychee purée and a hint of rose to create a delicately fragrant cupcake. Light, moist cake gets a burst of raspberry in the center and is topped with a silky rose‑and‑lychee buttercream—perfect for occasions or anytime you crave a tropical‑floral indulgence.

Ingredients

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    • ½ cup fresh lychee purée

    • ¼–½ tsp lychee extract (adjust based on potency)

    • 2 tbsp rose water or rose extract

    • 1 cup cake flour

    • 1 tsp baking powder

    • Pinch of salt

    • ½ cup unsalted butter, softened

    • ½ cup granulated sugar

    • 1 large egg, room temperature

    • 2 tbsp whole milk

    • About 12 fresh raspberries (optional, for center)

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    • 1 cup unsalted butter, softened

    • 2–3 cups powdered sugar (adjust for consistency)

    • 2–3 tbsp lychee extract or purée

    • 1 tbsp rose water (optional)

    • A few drops of pink food coloring (optional, for pastel hue)

    Directions

    1. Preheat & prep: Preheat your oven to 350°F (175°C). Line a 12‑cup muffin tin with liners.

    2. Mix wet ingredients: In a bowl, combine lychee purée, lychee extract, rose water, milk, and egg until smooth.

    3. Cream butter & sugar: In a separate bowl, cream together softened butter and sugar until light and fluffy.

    4. Combine batter: Alternately fold in dry ingredients (cake flour, baking powder, salt) and wet mixture into the creamed butter—begin and end with dry ingredients. Stir until just combined.

    5. Add raspberry center: Fill each liner with batter (⅓ full), gently press a raspberry into the center, then top with remaining batter to ¾ full.

    6. Bake to golden: Bake 15–17 minutes until lightly golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

    7. Whip the frosting: Beat softened butter, powdered sugar, lychee flavor, and rose water until creamy. Tint pastel pink if desired.

    8. Frost & decorate: Once cupcakes are completely cooled, pipe or spread buttercream on each and top with a lychee slice or rose petal for elegance.