Rose Red Velvet Cupcakes Recipe
If you’re a sucker for tender crumb, cream cheese frosting, and just the right touch of floral magic, prepare to fall in love with these Rose Red Velvet Cupcakes. This dreamy twist on the classic red velvet lets the subtle aroma of rose water flirt with the cake’s legendary cocoa notes—making every bite a total celebration. These beauties aren’t just bake-sale winners; they’re showstoppers for birthdays, tea parties, Valentine’s Day, or whenever the craving for something delightfully different strikes.
Ingredients You’ll Need
The ingredient list for Rose Red Velvet Cupcakes might look classic, but each addition matters. From the tang of buttermilk to the floral lift of rose water, every component plays a role in creating perfect flavor, plush texture, and (of course!) that vibrant red color.
- All-purpose flour: The sturdy foundation that holds our cupcakes together while staying soft and cloud-like.
- Unsweetened cocoa powder: Just a tablespoon gives the cupcakes their signature subtle chocolatey background without overpowering the rose.
- Baking soda: The key to getting a lovely, gentle rise—no dry or dense cupcakes here!
- Salt: Enhances every flavor and keeps the sweetness in check.
- Buttermilk: Adds wonderful tang and creates a moist crumb.
- White vinegar: Essential for the chemical reaction that gives Red Velvet its magical texture—and helps keep that red color poppin’.
- Vanilla extract: Balances the cocoa and rose, rounding out the cupcake’s flavor profile.
- Rose water: The enchanting note that elevates these cupcakes into something special. Start with a little—you can always add more!
- Unsalted butter (for batter and frosting): The secret to richness and flavor in every bite, as well as silky smooth frosting.
- Granulated sugar: Provides sweetness, of course, and helps with structure and browning.
- Large egg: Adds richness and helps bind all those gorgeous ingredients together.
- Red food coloring: For that iconic deep crimson—gel coloring works best to avoid thinning the batter.
- Cream cheese (for frosting): Delivers tang and creaminess, perfect against the floral and cocoa backdrop.
- Powdered sugar (for frosting): Sweetens and gives the frosting its pillowy texture.
- Optional garnishes: Edible rose petals or sprinkles for the prettiest finish.
How to Make Rose Red Velvet Cupcakes
Step 1: Prep the Oven and Line Your Pan
Start by preheating your oven to 350°F (175°C)—a classic temp for perfect cupcakes. Pop paper liners in your muffin tin; not only do they make cleanup a breeze, but they cradle each cupcake for even baking and easy sharing later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt. This quick step helps ensure the cocoa and leavening are evenly spread throughout, so there are no surprises in your cupcake crumb.
Step 3: Combine the Wet Ingredients
In a small bowl or large measuring cup, stir together the buttermilk, white vinegar, vanilla extract, and rose water. This fragrant mix will add both a tender texture and a signature floral note to your Rose Red Velvet Cupcakes.
Step 4: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until they look pale and fluffy. This aerates the batter, laying the groundwork for light, soft cupcakes.
Step 5: Add Egg and Red Food Coloring
Mix in your egg until smooth, then pour in the food coloring. Stir until the color is evenly blended—your batter should be a gorgeous red at this point, thanks to that gel food coloring.
Step 6: Combine Everything
With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk mixture, starting and ending with dry. Mix just until combined (don’t overmix!). This alternating process keeps the batter tender and perfectly textured.
Step 7: Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Slide the tin into the oven and bake for 18 to 20 minutes. When a toothpick inserted into the center comes out clean, your Rose Red Velvet Cupcakes are ready. Let them cool on a wire rack completely before you even think about frosting—they need to be utterly cool for smooth, swoon-worthy swoops of frosting.
Step 8: Make the Cream Cheese Rose Frosting
Beat together your softened butter and cream cheese until smooth and creamy. Add in powdered sugar, vanilla, and the rose water. Beat until the frosting is light and airy, then resist the urge to eat it by the spoonful! Frost your cupcakes generously, and top with rose petals or sprinkles if you like.
How to Serve Rose Red Velvet Cupcakes
Garnishes
For an easy yet elegant finish, crown each cupcake with a pinch of edible rose petals. If you can’t find them, pastel sprinkles or even a light dusting of cocoa powder will do the trick. The soft floral note on top will not only look stunning but also hint at the flavors inside.
Side Dishes
Pair your Rose Red Velvet Cupcakes with a pot of Darjeeling or fruity herbal tea for a dreamy afternoon treat. If you fancy going over-the-top, serve these alongside a bowl of fresh strawberries and whipped cream for a full-on dessert spread that welcomes guests with open arms!
Creative Ways to Present
Try piling the cupcakes on a vintage cake stand or arranging them in a floral wreath for garden parties. For special occasions, bake mini-cupcakes and serve them on a tiered stand, each tucked into a mini rosebud wrapper. These ideas make Rose Red Velvet Cupcakes a centerpiece worth gathering around.
Make Ahead and Storage
Storing Leftovers
Store your frosted Rose Red Velvet Cupcakes in an airtight container in the fridge. Because of the cream cheese frosting, refrigeration is best. Let them sit at room temperature for 20–30 minutes before serving for the softest texture and fullest flavor.
Freezing
You can easily freeze unfrosted cupcakes for up to two months. Wrap each one tightly in plastic wrap, slip into a freezer bag, and thaw overnight in the fridge before frosting. The frosting itself doesn’t freeze quite as well, so make a fresh batch when you’re ready to serve.
Reheating
There’s no need to reheat these cupcakes to enjoy them! If you do want a slightly warm treat, gently microwave a cupcake (unfrosted) in 10 second intervals. Bring up to room temperature after chilling to let the flavors and texture shine.
FAQs
What makes Rose Red Velvet Cupcakes different from regular red velvet cupcakes?
The addition of rose water! It brings a lovely, floral perfume that transforms the classic cocoa tang into something extra special—think red velvet plus a romantic twist.
How much rose water should I use if I want a stronger floral flavor?
Rose water can be quite potent. If you’re a floral fan, you can add up to 1 teaspoon total between the cake and frosting. Always taste as you go, as a little goes a long way.
Can I skip the food coloring?
Absolutely! The flavor will be just as delicious, but the cupcakes will be more of a classic tan rather than that iconic red. If you prefer natural color, try using beet juice, though it may affect the flavor slightly.
Is it possible to make this recipe gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The texture may change slightly, but the cupcakes will still be utterly delightful.
Can I make Rose Red Velvet Cupcakes ahead of time for a party?
Definitely. Bake the cupcakes a day ahead, store unfrosted in an airtight container, and frost before serving. The flavors intensify overnight—and if anything, they’re even better the next day!
Final Thoughts
Whether you’re a lifelong red velvet devotee or exploring the world of floral desserts for the first time, these Rose Red Velvet Cupcakes will absolutely steal the show at your next gathering. Trust me—once you’ve tasted their perfect balance of chocolate, tang, and gentle rose, you’ll want to share (and savor) them again and again. Go ahead, whip up a batch, and let the compliments roll in!
Print
Rose Red Velvet Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your loved ones with these exquisite Rose Red Velvet Cupcakes, a perfect blend of velvety texture and floral essence, topped with a luscious cream cheese frosting.
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rose water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients: In a separate bowl, combine buttermilk, vinegar, vanilla, and rose water.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Combine ingredients: Add the egg, beat well, mix in red food coloring. Gradually add dry ingredients and buttermilk mixture alternately.
- Bake: Divide batter into cupcake liners and bake for 18–20 minutes. Let cool.
- Make frosting: Beat butter and cream cheese, add powdered sugar, vanilla, and rose water until fluffy.
- Frost cupcakes: Frost cooled cupcakes and garnish as desired.
Notes
- Use gel food coloring for vibrant color.
- Adjust rose water to taste.
- Store cupcakes in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
