Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe

If you’re searching for a dessert that feels like a gentle hug in cupcake form, you’ve found it with this Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These cupcakes boast a beautiful rosy hue and a tender crumb, perfectly complemented by a rich, tangy cream cheese frosting that’s silky smooth. Every bite promises a harmonious balance of subtle cocoa, vibrant color, and sweet creaminess, making these cupcakes not only a treat for the taste buds but also a feast for the eyes. Whether you’re baking for a special occasion or just because, this recipe will quickly become a beloved classic in your kitchen.

Ingredients You’ll Need

Getting the ingredients right is key to nailing this recipe. Each one serves an essential purpose — the flour provides structure, the cocoa and red food coloring create that signature color and slight earthiness, while the buttermilk and vinegar help keep the cupcakes moist and tender. The cream cheese frosting ingredients come together for that velvety finish that makes these cupcakes unforgettable.

• 1 1/2 cups all-purpose flour: The foundation of the cupcake’s soft texture.
• 1 cup granulated sugar: Adds the perfect amount of sweetness to balance flavors.
• 1 teaspoon baking powder: Helps the cupcakes rise and stay fluffy.
• 1/2 teaspoon baking soda: Works alongside vinegar for leavening and tender crumb.
• 1/2 teaspoon salt: Enhances all the flavors in the batter.
• 1 tablespoon cocoa powder: Delivers a subtle chocolate undertone classic to red velvet.
• 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
• 2 large eggs: Adds structure and richness.
• 1 teaspoon vanilla extract: Provides warmth and depth to the flavor.
• 1 tablespoon red food coloring: The star ingredient for that vibrant rose-red look.
• 1/2 cup buttermilk: Contributes to a tender, moist crumb and slight tang.
• 1 teaspoon white vinegar: Reacts with baking soda for lift and adds a subtle tang.
• 8 oz cream cheese, softened: The creamy base for the luscious frosting.
• 1/2 cup unsalted butter, softened: Adds richness and smooth texture to the frosting.
• 3-4 cups powdered sugar: Sweetens and thickens the frosting to your preferred consistency.
• 1 teaspoon vanilla extract: Enhances the frosting’s flavor.
• A pinch of salt: Balances out the sweetness in the frosting for depth.

How to Make Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Liners

Start by preheating your oven to 350°F (175°C), making sure it reaches the perfect temperature for even baking. Line a 12-cup muffin tin with cupcake liners — this not only keeps your cupcakes from sticking but also helps them keep their shape during baking.

Step 2: Combine Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder in a medium bowl until everything is evenly mixed. This step ensures your cupcakes get the perfect lift and a smooth crumb without any lumps.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the vegetable oil, eggs, vanilla extract, and red food coloring until well combined. Then add the buttermilk and white vinegar, whisking until the batter is smooth and glossy. This rich blend gives your cupcakes their signature moisture and color.

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep your cupcakes tender and light. The batter should be smooth with no streaks of flour but not overly whipped.

Step 5: Fill Cupcake Liners

Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. This is just enough to allow the cupcakes to rise beautifully without spilling over.

Step 6: Bake to Perfection

Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely—cool cupcakes make frosting easier and neater.

Step 7: Prepare the Cream Cheese Frosting

Beat together the softened cream cheese and butter in a medium bowl until the mixture is creamy and smooth. Gradually add powdered sugar, about half a cup at a time, beating well after each addition to reach your desired sweetness and consistency. Finish by mixing in vanilla extract and a pinch of salt for that perfect balance.

Step 8: Frost the Cupcakes

Once your cupcakes are completely cool, frost them using a piping bag or an offset spatula. The cream cheese frosting adds a creamy tang that complements the delicate red velvet flavor beautifully.

Step 9: Decorate and Delight

For extra charm, garnish your cupcakes with edible rose petals, colorful sprinkles in pinks or reds, or pipe small cream cheese rosettes on top. You can also add delicate fondant roses to elevate the presentation even further.

Step 10: Serve and Enjoy

Serve these irresistible treats immediately for the best texture and flavor, or store as described below.

How to Serve Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Garnishes

A simple sprinkle of edible rose petals or a scattering of pink and red sprinkles can turn these cupcakes into a show-stopping dessert that looks as lovely as they taste. Small rosettes of cream cheese frosting piped on top bring both elegance and extra creaminess.

Side Dishes

Rose red velvet cupcakes pair wonderfully with a light and refreshing drink like sparkling lemonade or a floral herbal tea such as hibiscus or rosehip. These sides complement the cupcake’s rich flavor without overpowering it.

Creative Ways to Present

Try serving your cupcakes on a tiered cake stand for a special event or arrange them in a pretty gift box for sharing. You can even pipe initials or small messages with extra frosting for personalized treats, perfect for birthdays or bridal showers.

Make Ahead and Storage

Storing Leftovers

Keep your cupcakes fresh by storing them in an airtight container in the refrigerator. They taste best within three days, but the vibrant flavor and creamy frosting hold up well during this time.

Freezing

To freeze, place unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Frost after thawing to maintain the ideal texture of the cream cheese frosting.

Reheating

Allow refrigerated cupcakes to come to room temperature before enjoying. Avoid microwaving, as this can affect the frosting texture. Instead, let them sit out for about 30 minutes for the best experience.

FAQs

Can I substitute regular milk for buttermilk in this recipe?

Yes! Regular milk with a splash of vinegar or lemon juice makes a great buttermilk substitute, providing the acidity needed for tender cupcakes and proper rise.

How do I get the perfect red color without using artificial food coloring?

Natural alternatives like beet juice powder or pomegranate juice can add color, but the red won’t be as vibrant as with traditional red food coloring. Experiment with small batches to find your favorite shade.

What’s the secret to a smooth cream cheese frosting?

Make sure your cream cheese and butter are fully softened before mixing. Beat them together well before gradually adding the powdered sugar. This ensures a lump-free, fluffy frosting.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind baking times may vary slightly.

How long do these cupcakes keep when frozen?

Unfrosted cupcakes freeze best for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and frost or serve the next day for optimal freshness.

Final Thoughts

Making these Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe is truly a joy, from the vibrant batter to the luscious creamy frosting. They’re perfect for any occasion where you want to impress and delight friends or family with something both beautiful and delicious. You’ll love how easily this recipe comes together and how irresistible every bite feels—go ahead, bake a batch and watch smiles bloom!

Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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3.9 from 25 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

These Rose Red Velvet Cupcakes are a delightful twist on the classic red velvet cake, featuring a vivid red color and a subtle cocoa flavor. Topped with a smooth and creamy cream cheese frosting, they offer a perfect balance of sweetness and tanginess. Ideal for celebrations or as a charming treat, these cupcakes are moist, fluffy, and beautifully decorated with optional rose petals or sprinkles for an elegant presentation.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cocoa powder

Wet Ingredients

• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring (or more for a deeper color)
• 1/2 cup buttermilk (or regular milk with a splash of vinegar)
• 1 teaspoon white vinegar

Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar (depending on desired sweetness)
• 1 teaspoon vanilla extract
• A pinch of salt

Decorations (Optional)

• Small edible rose petals
• Pink or red sprinkles
• Fondant roses or rose petal designs

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Instructions

1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until thoroughly combined, ensuring even distribution of leavening agents and cocoa flavor.
3. Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, vanilla extract, and red food coloring until smooth. Add the buttermilk and white vinegar, then whisk again until the mixture is well blended and smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to maintain a fluffy texture. Avoid overmixing the batter to prevent tough cupcakes.
5. Fill the Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
6. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, creating a luscious base for the frosting.
8. Add Powdered Sugar and Flavor: Gradually add powdered sugar, about 1/2 cup at a time, beating until the frosting is smooth and reaches your desired sweetness. Mix in vanilla extract and a pinch of salt, then beat again until fluffy and well combined.
9. Frost the Cupcakes: Once the cupcakes have completely cooled, use a piping bag or offset spatula to apply the cream cheese frosting evenly on each cupcake.
10. Decorate: Garnish the frosted cupcakes with small edible rose petals, pink or red sprinkles, or create piped rosettes from additional cream cheese frosting. For a more elaborate look, add small fondant roses or design rose petals on top.
11. Serve the Cupcakes: Serve immediately to enjoy the freshest flavors, or store the cupcakes in an airtight container in the refrigerator for up to 3 days to retain freshness and texture.

Notes

• For a deeper red color, increase the amount of red food coloring as desired.
• If you don’t have buttermilk, use regular milk with a splash of white vinegar or lemon juice and let it sit for 5 minutes before using.
• Ensure cupcakes are completely cooled before frosting to prevent frosting from melting.
• Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.
• You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
• Make ahead tip: Cupcakes can be baked a day in advance and frosted before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American