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
Scale
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.
