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Perfect Galentine’s Mini Cupcake Rosette Board

mini cupcake rosette board - featured image
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A beautifully arranged mini cupcake rosette board featuring moist cupcakes topped with buttery, silky frosting rosettes, perfect for celebrations like Galentine’s Day, birthdays, and bridal showers.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream (or dairy-free coconut cream)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Gel food coloring, assorted pastel shades (optional)
  • Edible pearls or sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Line mini cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then add vanilla and almond extract.
  5. Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Fill cupcake liners about 2/3 full with batter.
  7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes completely on a wire rack before frosting.
  9. For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat on high for 3-4 minutes until light and fluffy.
  10. Add gel food coloring to frosting as desired.
  11. Fill piping bags fitted with a large star tip with frosting. Pipe rosettes starting from the center outward in a circular motion.
  12. Decorate with edible pearls or sprinkles.
  13. Arrange cupcakes tightly on a serving board in a pleasing pattern.

Notes

Use room temperature ingredients for best texture. Do not overfill cupcake liners (fill 2/3 full). Chill cupcakes for 10 minutes before frosting if kitchen is warm. Practice piping rosettes on parchment paper if new to piping. Store leftovers in airtight container in refrigerator up to 3 days. Freeze unfrosted cupcakes only.

Nutrition

Keywords: mini cupcakes, rosette frosting, party dessert, Galentine’s Day, easy cupcakes, buttercream frosting, pastel cupcakes

Find it online: https://chrisfeasts.com/perfect-galentines-mini-cupcake-rosette-board-easy-party-dessert-idea/