Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a bowl, add the room temperature butter and powdered sugar. Beat with a hand mixer for 5 minutes, until light and fluffy.

Reduce the speed and gradually add the eggs along with 1 tablespoon of flour, the rose water, and vanilla. Once combined, add the remaining flour and food coloring if desired.

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 23–25 minutes. Remove and let cool on a wire rack.

For the pink rose glaze:
In a bowl, combine the powdered sugar, rose water, and boiling water. Mix well until the glaze is shiny. Add food coloring and mix. Good luck and Happy Mother’s Day!