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Rose-and-Ginger Cupcakes

With their sugar-brushed flower petals and fragrant, rose-flavored glaze, these delicate cupcakes are pretty in pink. On the inside, jewels of candied ginger are hidden in a zesty ginger cake that's just sweet enough to make you, well, blush.

  • Yield: Makes 24 cupcakes
Rose-and-Ginger Cupcakes

Source: Martha Stewart Weddings, Summer 2009


For the Cupcakes

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 2 tablespoons candied ginger, chopped

For the Rose Glaze

  • 1/2 cup milk
  • 3 cups confectioners' sugar
  • 2 1/2 teaspoons rose water
  • Pink gel-paste food coloring
  • Sugared Rose Petals


  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.

  2. With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.

  3. Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to 2 days.

  4. Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

Reviews (3)

  • tattooed_queen 24 Jul, 2013

    This recipe calls for WAY too much liquid in the glaze- I'm guessing it should be measured in teaspoons, not cups. Half a cup of milk would never work. I don't know why every recipe that catches my eye on this page seems to be flawed--- still better than the tangerine chiffon pie that didn't list eggs in the ingredients though :-/

  • jessicalynnbrewer 15 Apr, 2013

    I had the same issue with the glaze- it doesn't set and absorbs into the cupcake, or just dries clear. I altered the glaze recipe many times to try and make it more stable, but nothing helped. The ginger cupcake is a little soft, so I added extra fresh grated ginger. Beware of over-filling the cups; this cake rises and falls. I wouldn't fill more than half the cup when pouring.

  • ManhattanMiss 23 Jun, 2011

    I would make these cupcakes again but with regular frosting instead of the glaze. For some reason, the glaze would not set! It eventually absorbed into the cupcakes (which were made the day before, so they definitely weren't warm). Maybe it was the humidity, but I had the A/C on, and I even tried putting them in the fridge. I was too embarrassed to serve them because they turned out so ugly.