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Vanilla Cupcake with Rose Marshmallow Frosting

A light vanilla bean cupcake topped with delicate rose infused marshmallow frosting.

Servings 18 cupcakes
Author Anna Hogbin


  • 2 eggs, room temp
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 3/4 cup warm water
  • 1 tsp vanilla bean paste
  • 2 cups plain flour
  • 1 1/2 cups castor sugar
  • 1 tsp baking powder
  • 1 tsp bicarb soda


  1. preheat oven to 180C

  2. Line two muffin trays with 18 cupcake papers

  3. In a medium bowl, add eggs, oil, sour cream, vanilla bean paste and water. Mix using a hand whisk until well combined.

  4. In a separate bowl, sift together flour, sugar, bicarb soda and baking powder.

  5. Carefully pour wet mix into dry mixture and whisk until well combined.

  6. Using an ice cream scoop, fill cupcake liners until each is 3/4 full. Bake in moderate oven for 18 minutes or until brown on top and firm to touch. Cool on wire rack and frost with rose marshmallow frosting. (see note)

Recipe Notes

The delicious marshmallow frosting recipe is on the Love Manuela App, (Baking with Passion.) It is the most delicious, silky smooth, billowy frosting you could ever dream of. I added a teaspoon of Rosewater oil and a couple of drops of pink food gel. 

If you have difficulty accessing the recipe, look up LOVE MANUELA in the App Store. This is her Marshmallow Frosting.