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

In a medium bowl, whisk together the flour, baking powder, and salt until light and airy.

In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rosewater.

Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix until just incorporated.

Fill each cupcake liner about ⅔ full with batter and bake for 18-20 minutes until a toothpick comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the rosewater buttercream by beating the butter until smooth. Gradually add powdered sugar, then add rosewater and milk as needed.

Frost each cupcake with the buttercream and optionally sprinkle edible rose petals on top.