Lychee Rose Cupcakes Recipe

Lychee Rose Cupcakes are the tiny, cute and tempting cupcakes made with flour, butter and eggs and topped with the lychees and chopped nuts.

Preparation time: 15-18 minutes
Baking time: 15 minutes
Servings: 22 cupcakes


  • 2 cups all-purpose flour
  • 1 cup self-raising flour
  • 2 tsp baking powder
  • 3 big eggs
  • 1 cup whole milk
  • 2-1/3 cups sugar
  • 2 cups unsalted butter
  • 2 tsp rosewater essence
  • 1 tbsp thick rose syrup (liquid)
  • 22 pieces of lychees
  • 1/4 tsp salt
  • 1/2 tbsp green cardamom powder (elaichi)
  • 2 tbsp cashew nuts chopped
  • 2 tbsp roasted almonds chopped

How to make Lychee Rose Cupcakes:

  1. Thoroughly whisk the eggs in a bowl and keep aside.
  2. Peel the lychees and chop into thin slices, remove out the stone.
  3. Grind the sugar to make a smooth powder form.
  4. Combine the flours, salt, baking powder, sugar powder, butter and milk.
  5. Beat until the batter becomes light and fluffy.
  6. Add the beaten eggs, green cardamom powder, rose essence and rose syrup.
  7. Whisk until all ingredients gets combined.
  8. Prepare the cupcake or muffin pans by arranging the paper liners, also grease with little amount of butter.
  9. Preheat the oven to 300F degrees.
  10. Fill each prepared cupcake pan with the prepared batter till half and top the remaining half with some chopped lychee.
  11. Bake in the oven for about 12-15 minutes until the inserted toothpick or skewer comes out clean.
  12. Take out from the oven and sprinkle some chopped cashew nuts and almonds.
  13. Allow them to cool completely at room temperature.

Chef Tips:

  1. These are the wonderful lychee rose cupcakes that can be stored for few days in air tight container.
  2. You can decorate them with a dollop of fresh cream and make them lovely to present in front of your kids.


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