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Rose Lychee Raspberry Extract Cupcakes
Dolce Flav
Rated 5.0 stars by 1 users
Category
Lychee
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
17 minutes
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
For the Cupcakes:
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½ cup fresh lychee purée
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¼–½ tsp lychee extract (adjust based on potency)
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2 tbsp rose water or rose extract
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1 cup cake flour
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1 tsp baking powder
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Pinch of salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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1 large egg, room temperature
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2 tbsp whole milk
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About 12 fresh raspberries (optional, for center)
For the Buttercream Frosting:
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1 cup unsalted butter, softened
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2–3 cups powdered sugar (adjust for consistency)
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2–3 tbsp lychee extract or purée
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1 tbsp rose water (optional)
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A few drops of pink food coloring (optional, for pastel hue)
Directions
Preheat & prep: Preheat your oven to 350°F (175°C). Line a 12‑cup muffin tin with liners.
Mix wet ingredients: In a bowl, combine lychee purée, lychee extract, rose water, milk, and egg until smooth.
Cream butter & sugar: In a separate bowl, cream together softened butter and sugar until light and fluffy.
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.
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.
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.
Whip the frosting: Beat softened butter, powdered sugar, lychee flavor, and rose water until creamy. Tint pastel pink if desired.
Frost & decorate: Once cupcakes are completely cooled, pipe or spread buttercream on each and top with a lychee slice or rose petal for elegance.
Recipe Note
10 FAQs About This Recipe
Can I use lychee syrup instead of purée?
You can, but purée provides more texture and fruit flavor—syrup is optional or can be substituted with extract only.
How strong is lychee extract and how much should I use?
It’s highly concentrated—start with ¼ teaspoon and adjust to taste.
Is rose water necessary?
No—but it beautifully complements lychee’s floral note. You can skip or reduce it if preferred.
What if I don't want a raspberry center?
Just omit—cupcakes will still be moist and flavorful.
Can I make them gluten‑free?
Yes—substitute cake flour with a 1:1 gluten‑free blend suitable for baking.
How long do these cupcakes stay fresh?
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Can they be frozen?
Yes—freeze undecorated cupcakes for up to a month. Thaw and frost when ready.
Is the frosting vegan?
Not as is—but you can use vegan butter and powdered sugar, plus dairy-free lychee purée to adapt.
What if my batter is too runny?
Add 1–2 tbsp more flour until it holds shape but remains tender.
What's the best way to pipe the frosting?
Use a star or round piping tip, swirl from the edge inward, and finish with a lychee slice or rose petal for a photo‑worthy finish.