Rose Red Velvet Cupcakes Recipe
If you’re searching for a show-stopping treat that’s as lovely to look at as it is to eat, Rose Red Velvet Cupcakes are your answer. These charming cupcakes strike that perfect balance between classic red velvet’s tender crumb and a delicate floral twist from rose water. Each bite is rich, moist, and just sweet enough, crowned with a cloud of rose-scented cream cheese frosting. Whether you’re baking for a celebration, a romantic occasion, or simply to brighten up your afternoon, these cupcakes will win hearts and spark conversations.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, everyday ingredients come together to create Rose Red Velvet Cupcakes that are truly unforgettable. Each element is carefully chosen for the flavor, color, and texture it brings — from the deep cocoa notes to the subtle perfume of rose water.
- All-purpose flour: The backbone of our cupcakes, providing the structure for that signature velvet crumb.
- Unsweetened cocoa powder: Just a touch for a hint of chocolate flavor without overpowering the rose notes.
- Baking soda: Ensures a light, fluffy rise by reacting with the acidic ingredients.
- Salt: Balances sweetness and enhances all the other flavors.
- Buttermilk (room temperature): Adds tanginess and helps keep the cupcakes extra moist.
- White vinegar: Reacts with baking soda for a tender texture and deepens the red hue.
- Rose water: The star ingredient, lending a delicate floral aroma that sets these cupcakes apart.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Red food coloring: Gives the cupcakes their dramatic, rosy color. Gel food coloring works beautifully here.
- Unsalted butter (softened): Creamed with sugar for a rich base and buttery flavor.
- Granulated sugar: Sweetens and helps create that irresistible tender crumb.
- Large egg: Binds everything together and adds richness.
- Cream cheese (softened): The key to luscious, tangy frosting with a silky texture.
- Unsalted butter (softened, for frosting): Blends with cream cheese and sugar for an ultra-creamy finish.
- Powdered sugar: Sweetens the frosting and makes it pillowy light.
- Rose water (for frosting): Echoes the floral notes in the cake, tying the whole cupcake together.
- Dried edible rose petals (optional, for garnish): Adds an elegant, romantic touch to your finished cupcakes.
How to Make Rose Red Velvet Cupcakes
Step 1: Prep Your Equipment
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with pretty paper liners. This little step sets the stage for cupcakes that bake evenly and release effortlessly — plus, it instantly makes your kitchen feel like a cozy bakery.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. Whisking not only combines everything evenly, but also aerates the mixture so your cupcakes end up perfectly fluffy.
Step 3: Create the Buttermilk Mixture
In a small bowl or measuring cup, blend the buttermilk, white vinegar, rose water, vanilla extract, and red food coloring. This blend brings tang, floral notes, and that classic deep red color right into the batter.
Step 4: Cream the Butter and Sugar
Using a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is pale and fluffy. This step is all about incorporating air for a lighter cupcake. Then, add the egg and beat until it’s fully mixed in.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your butter mixture in two batches, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing gently after each addition. This method keeps your batter tender and prevents overmixing.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop the pan into the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell incredible as the Rose Red Velvet Cupcakes bake!
Step 7: Cool Completely
Let the cupcakes cool in their pan for about 5 minutes, then transfer them to a wire rack to cool fully. This prevents soggy bottoms and ensures the frosting won’t melt when you decorate.
Step 8: Make the Rose Cream Cheese Frosting
In a clean bowl, beat together the softened cream cheese and butter until the mixture is super smooth. Gradually add powdered sugar, then pour in the rose water. Beat until the frosting is light, fluffy, and irresistibly fragrant.
Step 9: Frost and Garnish
Once the cupcakes are completely cool, pipe or spread the rosy cream cheese frosting on top. If you’re feeling extra fancy, sprinkle with dried edible rose petals for a gorgeous, bakery-worthy finish.
How to Serve Rose Red Velvet Cupcakes
Garnishes
A little garnish goes a long way in making your Rose Red Velvet Cupcakes look as good as they taste. Sprinkle with dried edible rose petals for a touch of romance, or add a dusting of cocoa powder for a classic look. For an extra-special flourish, a gentle drizzle of white chocolate or a few fresh raspberries will make your cupcakes truly pop.
Side Dishes
Pair these cupcakes with freshly brewed black tea, a glass of sparkling rosé, or even a scoop of vanilla bean ice cream. The floral notes in the cupcakes blend beautifully with subtly flavored drinks and creamy desserts, making every bite feel like a celebration.
Creative Ways to Present
Turn your Rose Red Velvet Cupcakes into a centerpiece by arranging them on a tiered cake stand, or nestle each cupcake in a decorative wrapper for parties and showers. They also make delightful edible gifts — just tuck them into a pretty box lined with parchment, and tie with a satin ribbon.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cupcakes left, store them in an airtight container in the refrigerator for up to three days. The cream cheese frosting stays fresh and the flavors actually deepen and improve after a little rest.
Freezing
You can freeze unfrosted Rose Red Velvet Cupcakes by wrapping them individually and storing in a freezer-safe bag for up to two months. Thaw at room temperature, then frost just before serving for a freshly-baked taste every time.
Reheating
If you’d like to enjoy your cupcakes slightly warm, give them a quick 10-15 second spin in the microwave (without the frosting). This revives the soft crumb and makes them taste like they just came out of the oven.
FAQs
Can I use beet juice instead of red food coloring?
Yes, beet juice is a natural alternative! It will give your Rose Red Velvet Cupcakes a softer, earthy red hue. Just use about 2-3 tablespoons in place of the food coloring, and reduce the buttermilk by the same amount.
Is it possible to make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking flour blend. The cupcakes will stay light and moist while still delivering that wonderful rose and cocoa flavor.
Can I make mini cupcakes instead?
Definitely! Just use a mini muffin tin and reduce the baking time to about 10-12 minutes. Keep an eye on them — they bake quickly and are perfect for parties or sharing.
How strong is the rose flavor?
The rose flavor is delicate and fragrant, not overpowering. If you’re new to rose water, start with the minimum amount and adjust to your taste. It’s all about finding your perfect floral balance in each bite.
Can I skip the cream cheese frosting?
While the tangy rose cream cheese frosting is a dream pairing, you can certainly use a simple vanilla buttercream or even a whipped cream topping. The cupcakes themselves are versatile enough to complement many frostings.
Final Thoughts
Sharing Rose Red Velvet Cupcakes with friends and family always brings smiles and a little extra magic to the table. If you’re looking to bake something beautiful and memorable, give these cupcakes a try — I have a feeling they’ll become a favorite in your kitchen, just as they are in mine!
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Rose Red Velvet Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these Rose Red Velvet Cupcakes, a beautiful twist on a classic dessert. Infused with delicate rose water and enriched with a rich cream cheese frosting, these cupcakes are perfect for special occasions or anytime you crave a floral, luxurious treat. The soft, moist crumb paired with the subtle floral notes creates an unforgettable cupcake experience.
Ingredients
Cupcake Batter
- 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, room temperature
- 1 teaspoon white vinegar
- 1/2 teaspoon rose water
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon rose water
- Dried edible rose petals (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and a neat appearance.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa throughout the batter.
- Combine Wet Ingredients: In a separate small bowl, mix the buttermilk, white vinegar, rose water, vanilla extract, and red food coloring. The vinegar reacts with the baking soda to help cupcakes rise, while the rose water adds a subtle floral flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This process traps air, contributing to a tender crumb.
- Add Egg: Beat in the egg until fully incorporated, ensuring smooth batter for even baking.
- Combine Mixtures: Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk mixture (start and end with dry ingredients). Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cupcakes to avoid overbaking.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, beating well after each addition until fluffy. Mix in the rose water for a delicate floral note.
- Frost and Garnish: Once the cupcakes have cooled, pipe or spread the cream cheese frosting on top. Garnish with dried edible rose petals if desired for an elegant finish.
Notes
- Rose water adds a floral twist—start with the minimum amount and adjust to taste.
- You can make the cupcakes a day ahead and frost before serving to save time.
- Store leftovers in the fridge for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
