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
Scale
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
