12 Glamorous Rose Gold Bridal Cupcakes for Modern Showers

Written by Sandra P. Hays in Dessert

You’re planning a modern bridal shower and want cupcakes that feel luxe and joyful. These 12 glamorous rose gold bridal cupcakes for modern showers bring metallic shimmer, soft pastels, and delicate flavors to your dessert table.

Each recipe mixes classic cupcake techniques with rose gold details. You’ll find lemon, vanilla, champagne, chocolate, and floral options. Every cupcake includes a photo prompt, full ingredient list, precise baking times, and step-by-step instructions. The rose gold bridal cupcakes for modern showers range from simple buttercream glazes to shimmering fondant toppers. They’re made for home bakers.

Pin your favorites, try one test batch, and scale up for the party. You’ll get serving tips, pairing ideas, and storage notes for each cupcake. Let’s make your shower sparkle with rose gold charm.

1. Rose Gold Vanilla Champagne Cupcakes for Modern Showers

These vanilla champagne cupcakes feel celebratory and delicate. The batter is light, with a hint of champagne tang. A rose gold buttercream gives glossy shimmer and a silky texture. They fit a modern shower with chic metallic accents. Guests who love subtle sweetness and fizz will be delighted. The aroma is floral with light citrus notes.

Prep time: 20 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (vanilla champagne cupcakes)

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup champagne, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2-3 tablespoons champagne, 1/2 teaspoon rose extract (optional)
  • Edible rose gold luster dust and clear alcohol or lemon extract for painting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. Whisk 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
  3. Cream 1/2 cup butter until light, about 2 minutes. Add eggs one at a time.
  4. Mix in vanilla extract and lemon zest.
  5. Alternate adding dry mix and champagne with milk, starting and ending with dry mix. Stir until just combined.
  6. Fill liners 2/3 full. Bake 18–20 minutes, until a toothpick comes out clean and edges are lightly golden.
  7. Cool in pan 5 minutes, then transfer to a wire rack. Let cool completely, about 45 minutes.
  8. For buttercream, beat 1 cup butter until creamy. Gradually add 4 cups powdered sugar. Add 2–3 tbsp champagne to reach spreadable consistency. Stir in rose extract if using.
  9. Tint a small amount of buttercream pale pink. Mix 1/4 tsp luster dust with a few drops alcohol, paint onto chilled piped cupcakes for metallic sheen.
  10. Chill cupcakes 10 minutes after painting to set sheen.

How to Serve It

  • Pipe tall swirls with an open star tip for elegant texture.
  • Garnish with a tiny edible rose petal and a shimmered sugar pearl.
  • Pair with chilled champagne or a rose spritz cocktail.
  • Store in an airtight container at room temperature 1–2 days, or refrigerate up to 5 days.
  • Make buttercream a day ahead and keep covered in fridge. Bring to room temp before piping.

2. Blush Rose Buttercream Almond Cupcakes

These almond cupcakes are tender and nutty with a buttery crumb. Blush rose buttercream adds floral depth and smooth texture. The toasted almonds give crunch and balance. They suit a modern shower with romantic notes. If you love marzipan hints and soft floral frosting, you’ll enjoy these.

Prep time: 20 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (blush rose buttercream almond cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon almond extract
  • 1/2 cup finely ground almonds (almond meal)
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2 teaspoons rose water, 2-3 tablespoons heavy cream
  • Sliced toasted almonds and edible rose petals for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, sugar, baking powder, baking soda, and salt.
  3. Cream 1/2 cup butter until light. Add eggs one at a time.
  4. Mix in almond extract. Fold in almond meal.
  5. Alternate adding dry mix and sour cream-plus-milk until combined.
  6. Fill liners 2/3 full. Bake 17–19 minutes, or until a toothpick comes out clean.
  7. Cool in pan 5 minutes, then transfer to rack to cool completely, about 40 minutes.
  8. For buttercream, beat butter until fluffy. Add powdered sugar gradually. Mix in rose water and heavy cream to desired texture.
  9. Pipe buttercream, top with toasted sliced almonds and a rose petal.
  10. Chill briefly to set buttercream 10 minutes.

How to Serve It

  • Arrange on a mirrored tray for modern luxe.
  • Add a tiny drizzle of honey over almonds for gloss.
  • Serve with tea, rosé, or almond milk.
  • Store in airtight container in fridge up to 4 days.
  • Make cupcakes two days ahead and freeze unfrosted. Thaw before frosting.

3. Rose Gold Bridal Cupcakes: Champagne Raspberry Swirl

Rose gold bridal cupcakes for modern showers meet bright raspberry tang. The batter stays light and tender. A champagne buttercream elevates the flavor. A raspberry compote swirl gives bursts of color. Those who love fruity, fizzy desserts will savor the contrast.

Prep time: 25 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (champagne raspberry swirl cupcakes)

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup champagne, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • For swirl: 1/2 cup fresh raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2 tablespoons champagne
  • Edible rose gold dust for finish

Instructions

  1. Preheat oven to 350°F (175°C). Line 12-cup tin with liners.
  2. Mash raspberries with 2 tbsp sugar and 1 tsp lemon. Cook over low heat until slightly thickened, about 5 minutes. Cool.
  3. Whisk dry ingredients in a bowl.
  4. Cream butter and sugar until pale. Add eggs one at a time.
  5. Mix in vanilla. Alternate adding dry mix and champagne with buttermilk.
  6. Spoon a tablespoon of batter into each liner. Add 1 tsp raspberry compote, top with more batter to fill 2/3 full.
  7. Bake 18–20 minutes, until toothpick comes out clean.
  8. Cool 10 minutes in pan, then rack to cool fully.
  9. Beat butter for 2 minutes, add powdered sugar, then champagne until the buttercream is smooth.
  10. Pipe and dust with edible rose gold. Chill 15 minutes to set.

How to Serve It

  • Display on a tiered stand with fresh raspberries.
  • Add tiny gold leaf flakes for a luxe look.
  • Pair with sparkling rosé or raspberry lemonade.
  • Keep refrigerated in airtight container 2–3 days.
  • Make raspberry compote up to 3 days ahead.

4. Salted Caramel Rose Gold Chocolate Cupcakes

These chocolate cupcakes have deep cocoa flavor and a moist crumb. Caramel adds silky sweetness and a salty finish. Rose gold shimmer on frosting turns them bridal-chic. They’re great for chocolate lovers who want glamour. Expect a rich aroma of cocoa and caramel.

Prep time: 20 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (salted caramel rose gold chocolate cupcakes)

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup hot brewed coffee
  • 1 teaspoon vanilla extract
  • For caramel: 3/4 cup granulated sugar, 4 tablespoons unsalted butter, 1/2 cup heavy cream
  • Flaky sea salt and rose gold luster dust

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Sift flour, cocoa, baking powder, baking soda, and salt.
  3. Cream butter and sugar until pale. Add eggs one at a time.
  4. Stir in vanilla. Alternate adding dry mix and sour cream, mixing gently.
  5. Stir in hot coffee until batter is smooth.
  6. Fill liners 2/3 full. Bake 17–20 minutes, until a toothpick has moist crumbs but no wet batter.
  7. Cool 10 minutes, then transfer to rack.
  8. For caramel, melt 3/4 cup sugar in a heavy pan until amber. Add butter, whisk, then slowly add heavy cream. Boil 1 minute, cool.
  9. Pipe chocolate buttercream or dollop caramel on each cupcake. Sprinkle flaky sea salt and brush with rose gold dust.
  10. Rest cupcakes 10 minutes before serving.

How to Serve It

  • Serve on dark slate to contrast rose-gold shimmer.
  • Add extra caramel drizzle and a pinch of sea salt.
  • Pair with coffee, espresso martini, or milk.
  • Store caramel separately. Refrigerate cupcakes up to 4 days.
  • Rewarm caramel before drizzling for a fresh look.

5. Rose Gold Bridal Cupcakes: Lemon Elderflower Bliss

These lemon elderflower cupcakes feel fresh and floral. Bright lemon cake meets light elderflower buttercream. The rose gold shimmer adds bridal glam. They’re perfect for spring or daytime showers. You’ll notice a citrusy spark and a sweet floral afternote.

Prep time: 20 minutes | Bake time: 16 minutes | Yield: 12 cupcakes

Ingredients (lemon elderflower cupcakes)

  • 1 1/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup Greek yogurt or sour cream, room temperature
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For elderflower buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2 tablespoons elderflower syrup, 2–3 tablespoons lemon juice
  • Edible flowers and rose gold luster dust

Instructions

  1. Preheat oven to 350°F (175°C). Line 12-cup tin with liners.
  2. Whisk flour, sugar, baking powder, and salt.
  3. Cream butter until light. Add eggs one at a time.
  4. Mix in lemon zest, lemon juice, and vanilla.
  5. Fold in yogurt and then dry mix until combined.
  6. Fill liners 2/3 full. Bake 15–17 minutes, until edges are golden and a toothpick is clean.
  7. Cool in pan 5 minutes, then transfer to rack to cool completely.
  8. Beat butter for buttercream until fluffy. Gradually add powdered sugar. Mix in elderflower syrup and lemon juice to taste.
  9. Pipe and brush with rose gold dust. Add small edible flowers.
  10. Chill 10 minutes to set.

How to Serve It

  • Place on a white cake stand with lemon slices around.
  • Garnish with candied lemon peel and tiny elderflowers.
  • Pair with elderflower tonic or iced tea.
  • Store in fridge up to 4 days. Bring to room temp before serving for best texture.
  • Make buttercream a day ahead; keep chilled.

6. Pink Velvet Rose Gold Cream Cheese Cupcakes

Pink velvet cupcakes offer a tender crumb and subtle cocoa flavor. The cream cheese frosting is tangy and smooth. A metallic rose gold glaze adds bridal charm. These cupcakes suit modern showers with romantic palettes. Expect a velvety mouthfeel and sweet tang.

Prep time: 20 minutes | Bake time: 17 minutes | Yield: 12 cupcakes

Ingredients (pink velvet cream cheese cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup whole milk, room temperature
  • 1 tablespoon red food coloring (or to desired shade)
  • 1 teaspoon white vinegar
  • For frosting: 8 ounces cream cheese, cold, 1/2 cup unsalted butter, room temperature, 3–4 cups powdered sugar, 1 teaspoon vanilla extract
  • Edible rose gold shimmer

Instructions

  1. Preheat oven to 350°F (175°C). Prepare muffin tin with liners.
  2. Whisk flour, sugar, baking powder, baking soda, and salt.
  3. Cream butter until light. Add eggs one at a time.
  4. Mix in cocoa, milk, food coloring, and vinegar.
  5. Add dry ingredients and mix until combined.
  6. Fill liners 2/3 full. Bake 16–18 minutes, until toothpick comes out clean.
  7. Cool 10 minutes in pan, then transfer to wire rack.
  8. For frosting, beat cold cream cheese and butter until smooth. Add powdered sugar gradually and vanilla.
  9. Pipe cream cheese frosting and dust with rose gold shimmer.
  10. Chill 30 minutes to firm frosting for transport.

How to Serve It

  • Serve on pastel plates for a soft aesthetic.
  • Top with white chocolate shards tinted rose gold.
  • Pair with coffee or cold brew.
  • Keep refrigerated in airtight container up to 3 days.
  • Transport chilled to keep frosting shape.

7. Rose Gold Matcha Pistachio Cupcakes

Matcha brings earthy, vegetal notes that pair with nutty pistachios. These cupcakes are lightly sweet and sophisticated. A rose gold shimmer adds modern bridal glamour. They’re perfect for guests who like subtle, tea-forward desserts. Expect a grassy aroma and crunchy pistachio texture.

Prep time: 25 minutes | Bake time: 16 minutes | Yield: 12 cupcakes

Ingredients (matcha pistachio cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons ceremonial matcha powder
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped shelled pistachios, plus extra for garnish
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon matcha
  • Edible rose gold dust

Instructions

  1. Preheat oven to 350°F (175°C). Line tin with liners.
  2. Whisk flour, sugar, baking powder, salt, and matcha.
  3. Cream butter and add eggs one at a time.
  4. Mix in vanilla. Alternate adding dry mix and buttermilk.
  5. Fold in chopped pistachios.
  6. Fill liners 2/3 full. Bake 15–17 minutes, until a toothpick comes out clean.
  7. Cool 10 minutes, then transfer to cooling rack.
  8. For buttercream, beat butter then add powdered sugar. Mix in matcha and milk until smooth.
  9. Pipe and sprinkle chopped pistachios. Brush with rose gold dust.
  10. Rest cupcakes 10 minutes before serving.

How to Serve It

  • Serve on a wooden board with green tea on the side.
  • Add a few whole pistachios and a light dust of matcha.
  • Pair with jasmine tea or a light citrus cocktail.
  • Store in an airtight container in the fridge up to 3 days.
  • Freeze unfrosted cupcakes up to 2 months.

8. Rose Gold Coconut Lime Cupcakes with Shimmer

Coconut and lime combine for tropical brightness and tender crumb. The shimmered glaze gives bridal glamour without heavy frosting. These cupcakes are zesty and light. They work well for daytime showers and outdoor events. You’ll enjoy a fresh citrus aroma and coconut texture.

Prep time: 20 minutes | Bake time: 17 minutes | Yield: 12 cupcakes

Ingredients (coconut lime cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup coconut milk, room temperature
  • 1/4 cup sour cream, room temperature
  • Zest of 2 limes
  • 2 tablespoons fresh lime juice
  • 1/2 cup sweetened shredded coconut
  • For glaze: 1 cup powdered sugar, 2–3 tablespoons lime juice, rose gold luster dust
  • Toasted coconut for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin.
  2. Whisk flour, sugar, baking powder, and salt.
  3. Cream butter until smooth. Add eggs one at a time.
  4. Mix in lime zest, lime juice, coconut milk, and sour cream.
  5. Fold in shredded coconut and dry mix until combined.
  6. Fill liners 2/3 full. Bake 16–18 minutes, until a toothpick comes out clean.
  7. Cool 10 minutes in pan, then move to wire rack.
  8. Whisk powdered sugar with lime juice to glaze consistency. Add rose gold dust and stir until sheen appears.
  9. Drizzle glaze over cooled cupcakes, sprinkle toasted coconut.
  10. Let glaze set 15 minutes before serving.

How to Serve It

  • Arrange with lime wedges and palm leaf decor.
  • Pair with coconut water mocktail or mojito.
  • Store glazed cupcakes in fridge 2–3 days.
  • Make cupcakes a day ahead and glaze before serving.

9. Rose Gold Honey Lavender Cupcakes

Honey and lavender create a floral, comforting flavor. These cupcakes are subtly sweet with a silky buttercream. Rose gold sheen adds modern bridal flair. They’re perfect for relaxed, intimate showers. Expect fragrant lavender notes and warm honey sweetness.

Prep time: 20 minutes | Bake time: 16 minutes | Yield: 12 cupcakes

Ingredients (honey lavender cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 2 tablespoons culinary lavender, finely crushed
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2 tablespoons honey, 1–2 tablespoons milk
  • Edible rose gold dust and lavender sprigs

Instructions

  1. Preheat oven to 350°F (175°C). Line 12-cup tin.
  2. Steep crushed lavender in warmed milk for 10 minutes, then cool and strain.
  3. Whisk flour, sugar, baking powder, and salt.
  4. Cream butter and add eggs one at a time.
  5. Add vanilla, honey, and lavender-infused milk.
  6. Mix in dry ingredients until just combined.
  7. Fill liners 2/3 full. Bake 15–17 minutes, until a toothpick is clean.
  8. Cool 10 minutes, then transfer to rack.
  9. Beat butter, add powdered sugar gradually, then honey and milk to reach texture.
  10. Pipe, drizzle extra honey, and dust with rose gold. Garnish with lavender sprig.

How to Serve It

  • Present on a wooden board with fresh lavender sprigs.
  • Pair with herbal tea or honey-lavender lemonade.
  • Store in fridge up to 3 days.
  • Make buttercream the night before to deepen flavor.

10. Rose Gold Strawberry Shortcake Cupcakes

These cupcakes capture classic strawberry shortcake in single-serve form. Light vanilla cake, whipped cream frosting, and fresh strawberries make them vibrant. Rose gold sugar crystals add bridal sparkle. They're great for summer showers and fruity palates. Expect sweet, juicy strawberry bursts.

Prep time: 25 minutes | Bake time: 16 minutes | Yield: 12 cupcakes

Ingredients (strawberry shortcake cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • For frosting: 1 1/2 cups heavy cream (cold), 1/2 cup powdered sugar, 1 teaspoon vanilla
  • Rose gold sanding sugar and extra strawberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin.
  2. Whisk flour, sugar, baking powder, and salt.
  3. Cream butter and add eggs one at a time.
  4. Mix in vanilla. Alternate adding dry mix and milk.
  5. Fold in diced strawberries gently.
  6. Fill liners 2/3 full. Bake 15–17 minutes, until toothpick is clean.
  7. Cool 10 minutes, then transfer to rack.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Pipe or dollop whipped cream. Top with halved strawberry and rose gold sugar.
  10. Chill 15 minutes before serving.

How to Serve It

  • Serve immediately for best texture; whipped cream softens over time.
  • Pair with iced tea, lemonade, or prosecco.
  • Keep refrigerated and consume within 24 hours.
  • Make cakes a day ahead and whip cream just before serving.

11. Rose Gold Espresso Hazelnut Cupcakes

Bold espresso and toasted hazelnuts create a grown-up flavor. These cupcakes are rich but balanced by smooth buttercream. Rose gold finish adds a chic contrast against dark cake. They work for evening showers or coffee lovers. Expect a warm coffee aroma and nutty crunch.

Prep time: 20 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (espresso hazelnut cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup strong brewed espresso or coffee, cooled
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup finely ground toasted hazelnuts
  • For buttercream: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, 2 tablespoons espresso, 1/2 cup finely ground hazelnuts
  • Chocolate-covered hazelnuts and rose gold dust for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, sugar, cocoa, baking powder, and salt.
  3. Cream butter until light. Add eggs one at a time.
  4. Stir in vanilla, then add espresso and sour cream.
  5. Fold in ground toasted hazelnuts and dry mix until blended.
  6. Fill liners 2/3 full. Bake 17–19 minutes, until toothpick is clean.
  7. Cool 10 minutes in pan, then transfer to wire rack.
  8. For buttercream, beat butter, add powdered sugar and espresso, then stir in ground hazelnuts.
  9. Pipe and top with chocolate-covered hazelnuts. Brush with rose gold dust.
  10. Chill 15 minutes to set buttercream.

How to Serve It

  • Serve on a dark tray to show shimmer.
  • Pair with espresso martini or black coffee.
  • Store in fridge up to 4 days.
  • Make hazelnut buttercream a day ahead for deeper flavor.

12. Rose Gold Pear Cardamom Cupcakes with Glaze

Pear and cardamom make a warm, aromatic combination. These cupcakes are moist, with tender pear bits and a subtle spice. A rose gold glaze brings bridal shine. They’re ideal for fall or cozy showers. Expect gentle spice and soft fruit sweetness.

Prep time: 25 minutes | Bake time: 18 minutes | Yield: 12 cupcakes

Ingredients (pear cardamom cupcakes)

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cardamom
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 medium ripe pear, peeled and finely diced (about 1 cup)
  • 1 teaspoon vanilla extract
  • For glaze: 1 cup powdered sugar, 2 tablespoons pear juice or milk, rose gold luster dust
  • Thin pear slices for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, sugar, baking powder, baking soda, salt, and cardamom.
  3. Cream butter and add eggs one at a time.
  4. Mix in vanilla, then fold in sour cream.
  5. Fold in diced pear and dry ingredients until just combined.
  6. Fill liners 2/3 full. Bake 17–19 minutes, until toothpick is clean.
  7. Cool 10 minutes, then transfer to wire rack.
  8. Whisk powdered sugar with pear juice to glaze consistency. Add rose gold dust and stir to shine.
  9. Drizzle glaze over cooled cupcakes and top with thin pear slice.
  10. Let glaze set 15 minutes before serving.

How to Serve It

  • Arrange on a neutral platter so pear slices pop.
  • Pair with spiced tea or a warm cider.
  • Store glazed cupcakes in fridge up to 3 days.
  • Make batter and dice pears ahead; bake same day for best texture.

These 12 recipes give you a range of flavor profiles from bright citrus to deep chocolate. The rose gold bridal cupcakes for modern showers collection blends elegant metallic finishes with approachable home-baking methods. Try a tester batch of one or pick a trio to match your color palette.

Pin the recipes you love so you can come back when you bake. Which flavor will you try first for your shower? Share these with friends helping plan the celebration, and save this board to inspire your dessert table.

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