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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
