If you’re searching for a dessert that feels like a warm hug in cupcake form, you have to try the Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These cupcakes blend the classic dreamy red velvet flavor with a burst of floral charm, all topped off by the velvety cream cheese frosting that’s irresistibly tangy and sweet. They’re perfect for celebrations, cozy afternoons, or anytime you want to make moments a little more special. The vibrant red hue paired with the smooth frosting makes them as beautiful as they are delicious.
Ingredients You’ll Need
Getting the perfect balance of flavor and texture in this recipe depends on straightforward, thoughtfully chosen ingredients. Each one plays an essential role, whether it’s lending moisture, helping the cupcakes rise, or giving that signature red velvet color and subtle cocoa undertone.
- 1 1/2 cups all-purpose flour: Provides structure while keeping the cupcakes tender.
- 1 cup granulated sugar: Sweetness and helps create a soft crumb.
- 1 teaspoon baking powder: Leavens to give your cupcakes a light, airy texture.
- 1/2 teaspoon baking soda: Works with vinegar to aid in rising and tenderness.
- 1/2 teaspoon salt: Enhances flavors and balances sweetness.
- 1 tablespoon cocoa powder: Adds a subtle chocolate depth classic to red velvet.
- 1/2 cup vegetable oil: Keeps cupcakes moist and tender.
- 2 large eggs: Binds ingredients while adding richness and lift.
- 1 teaspoon vanilla extract: Boosts sweetness with a warm, comforting aroma.
- 1 tablespoon red food coloring: The star ingredient for that show-stopping rose red hue.
- 1/2 cup buttermilk: Adds tenderness and a slight tang that complements the cocoa.
- 1 teaspoon white vinegar: Reacts with baking soda for fluffier cupcakes.
- 8 oz cream cheese, softened: The base for the luscious cream cheese frosting.
- 1/2 cup unsalted butter, softened: Adds richness and a silky texture to the frosting.
- 3-4 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 1 teaspoon vanilla extract: Infuses the frosting with a delicate vanilla flavor.
- A pinch of salt: Balances the sweetness in the frosting for a more complex taste.
How to Make Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare the Cupcakes
Start by heating your oven to 350°F (175°C). Line your muffin tin with cupcake liners to make cleanup a breeze and ensure your cupcakes come out perfectly shaped. Prepping ahead sets the stage for success and makes the process smooth and enjoyable.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined. This step ensures that every bite has a consistent flavor and texture, and that the cocoa is well distributed for that subtle chocolate undertone.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the vegetable oil, eggs, vanilla extract, and red food coloring until smooth. Next, add the buttermilk and white vinegar—these react to create an extra fluffy texture. Mixing the wet ingredients first helps to blend everything seamlessly once combined with the dry.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients into the wet, stirring just until smooth. It’s important not to overmix to keep the cupcakes tender and light. A few lumps are okay—perfect even!
Step 5: Fill and Bake
Divide your batter evenly into the cupcake liners, filling each about two-thirds full to give them room to rise without spilling over. Bake them for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a bit in the pan before moving them to a wire rack; this prevents them from getting soggy on the bottom.
Step 6: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter until totally smooth and creamy. Then slowly add in powdered sugar, beating frequently until the frosting looks fluffy and luscious. Finally, stir in the vanilla and pinch of salt to balance all that sweetness with a hint of depth and richness.
Step 7: Frost and Decorate
Once your cupcakes are fully cooled, go ahead and frost them using a piping bag for elegant swirls or an offset spatula for a more rustic look. For a stunning finish, consider garnishing with edible rose petals, sprinkles in pink or red, or piped rosettes of extra frosting. These personal touches make your cupcakes impossible to resist.
How to Serve Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Edible rose petals are a delicate way to highlight the floral note in the cupcake and really bring out the “rose” in your Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe. You can also try red or pink sprinkles to add sparkle and texture, or small fondant roses for a fancy touch that’s perfect for special occasions.
Side Dishes
These cupcakes shine on their own but pair beautifully with a simple cup of chamomile or rose tea to echo the floral hints. For brunches or celebrations, a light fruit salad with berries and mint serves as a fresh counterpoint to the rich, creamy sweetness.
Creative Ways to Present
Try arranging your cupcakes on a tiered stand decorated with fresh rose blossoms or greenery for a charming centerpiece. Wrapping each cupcake in delicate lace cupcake wrappers can add a vintage, romantic feel. If you’re feeling adventurous, stack them to create a cupcake tower that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to three days. This prevents the cream cheese frosting from spoiling while maintaining the moist, tender crumb of the cupcake.
Freezing
If you want to save some for later, you can freeze the unfrosted cupcakes in a sealed container or freezer bag for up to two months. Once you’re ready to enjoy, thaw them completely before frosting for the best texture and taste.
Reheating
For warmed cupcakes, gently microwave an unfrosted cupcake for about 10 seconds or let them come to room temperature after refrigeration. Avoid heating cupcakes with cream cheese frosting directly, as the frosting may melt and lose its texture.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, just mix regular milk with a teaspoon of white vinegar and let it sit for 5 minutes. It mimics buttermilk’s acidity, which is key for the tender crumb and flavor of your cupcakes.
How important is the red food coloring?
The red food coloring is what gives this recipe its signature rose red color, which makes it so visually striking. You can adjust the amount to your liking or opt for natural beet juice as a substitute, but keep in mind it may affect the final color slightly.
Can I make the cupcakes without cocoa powder?
The cocoa powder adds subtle depth and the classic hint of chocolate that sets red velvet cupcakes apart from plain red cupcakes. Omitting it might change the flavor balance, so it’s best to include it for an authentic taste.
What’s the best way to get smooth frosting for piping?
Make sure your cream cheese and butter are softened before beating them together. Sift your powdered sugar to avoid lumps, and beat the frosting long enough to make it light and fluffy, which makes it easier to pipe beautiful designs.
Can I prepare this recipe for a larger batch?
Definitely! Just multiply the ingredients accordingly and bake in batches or use larger pans if you prefer. Keep in mind baking times might increase slightly if you use bigger tins, so keep an eye on them as they bake.
Final Thoughts
I hope this inspires you to dive into making the Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe. They are truly a delightful treat to bake for yourself or to share with loved ones, and the combination of flavors and colors feels like a little celebration in every bite. There’s something magical about the way these cupcakes come together, and I’m sure once you try them, they’ll become a beloved favorite in your recipe box as well!
Print
Rose Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rose Red Velvet Cupcakes are moist, tender, and richly flavored with a hint of cocoa and a beautiful red hue. Topped with a creamy, tangy cream cheese frosting, they make an elegant and delicious treat perfect for special occasions or anytime you crave a classic dessert with a floral twist.
Ingredients
Cupcake Batter
- 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
- 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
Cream Cheese 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
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes don’t stick and are easy to remove after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined to ensure even distribution of leavening agents and flavors.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, vanilla extract, and red food coloring. Then add the buttermilk and white vinegar and whisk until the mixture is smooth and fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender cupcake texture.
- Fill the Cupcake Liners: Divide the batter evenly 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. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy using a mixer for best results.
- Add Powdered Sugar: Gradually add powdered sugar in 1/2 cup increments, beating well after each addition until the frosting reaches your desired sweetness and consistency. Then mix in the vanilla extract and a pinch of salt, beating until fluffy and fully incorporated.
- Frost the Cupcakes: Once the cupcakes have completely cooled, use a piping bag or offset spatula to frost each cupcake generously with the cream cheese frosting.
- Decorate: For an elegant touch, garnish with small edible rose petals, pink or red sprinkles, or pipe additional cream cheese frosting in rosettes. You can also add small fondant roses or a rose petal design for more elaborate decoration.
- Serve the Cupcakes: Enjoy immediately, or store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use natural or gel red food coloring for the best vibrant color without altering the batter consistency.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute buttermilk with regular milk plus 1 teaspoon vinegar if needed.
- For a richer flavor, consider adding a teaspoon of rose water to the frosting.
- These cupcakes keep well refrigerated; bring to room temperature before serving for the best taste.
