** If you plan on eating the cupcakes in 1-3 days, store in a closed container at room temperature and frost on the day you are ready to eat. Cupcakes are best enjoyed within 48 hours of baking.
** If you plan to eat the cupcakes more than 3 days after baking, wrap each cupcake in plastic wrap and store in a closed container in the freezer. Do not refrigerate as this will dry your cupcakes out. Let the cupcakes defrost at room temperature for 1-2 hours and then frost as normal on the day you are ready to eat.
** If you do not have rose water, these cupcakes are equally good with a vanilla frosting. Just skip the rose water and only use vanilla bean powder.