There’s something truly special about red velvet cupcakes. They’re rich, indulgent, and have that perfect balance of cocoa and vanilla with a hint of tanginess. But we’re not just making any red velvet cupcakes—we’re giving them a rosy twist! These Rose Red Velvet Cupcakes are as stunning as they are delicious, with a delicate floral note that takes them to the next level. Trust me, you’re going to fall in love with every bite.
Baking these cupcakes is like creating a little piece of art. The batter is silky smooth, the color is vibrant, and the aroma that fills your kitchen? Absolutely heavenly. Whether you’re baking for a special occasion, a romantic evening, or simply because you deserve a treat, these cupcakes are here to bring joy to your taste buds.
Why You’ll Love Rose Red Velvet Cupcakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a celebration, surprising someone special, or just treating yourself, these cupcakes fit every occasion. Here’s why they’re a must-bake:
Versatile These cupcakes are perfect for birthdays, Valentine’s Day, weddings, or even just a cozy weekend treat.
Budget-Friendly Made with simple, pantry-friendly ingredients, you won’t have to splurge to create these bakery-quality treats.
Quick and Easy With straightforward steps and minimal prep time, you can whip up these beauties in no time.
Customizable Add your favorite toppings, tweak the flavor with different extracts, or even fill them with a surprise center.
Crowd-Pleasing A guaranteed hit with both kids and adults. Their moist, fluffy texture and rich flavor make them irresistible!
Ingredients
Ingredients in Rose Red Velvet Cupcakes
Here’s the magic behind these stunning cupcakes—they’re made with simple ingredients, yet the result is pure decadence. Let’s break it down:
All-Purpose Flour The base that gives these cupcakes their perfect structure and fluffiness.
Cocoa Powder Just a touch to add that signature red velvet depth without overpowering the flavor.
Baking Soda & Vinegar The secret to that classic red velvet tang and soft, tender crumb.
Butter & Sugar Creamed together for that rich, buttery sweetness that melts in your mouth.
Eggs The key to a light, airy texture that keeps these cupcakes perfectly moist.
Buttermilk Enhances the tenderness and gives a slight tangy flavor to balance the sweetness.
Rose Extract The secret ingredient that infuses these cupcakes with a delicate floral essence.
Red Food Coloring For that bold, vibrant hue that makes red velvet cupcakes so iconic.
Cream Cheese Frosting A dreamy, velvety topping that complements the cupcakes with just the right amount of tang and sweetness.
Instructions
Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This ensures even baking and prevents sticking.
Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, and baking soda. This helps distribute the ingredients evenly for a consistent texture.
Cream the Butter and Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy. This step is crucial for creating soft, tender cupcakes.
Add the Wet Ingredients
Mix in the eggs one at a time, followed by the buttermilk, vinegar, and rose extract. Blend until smooth and well combined.
Add Food Coloring
Stir in red food coloring until you achieve your desired shade of red. Start with a small amount and add more as needed.
Combine Everything
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Bake
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frost
Once the cupcakes are completely cool, pipe or spread cream cheese frosting on top. Garnish with rose petals or a dusting of cocoa powder for an elegant finish.
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: 250
(Note: These values are approximate and depend on specific ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Rose Red Velvet Cupcakes
These cupcakes are already a showstopper, but here are some ways to take them to the next level:
- Pair with a cup of hot coffee or tea for an indulgent afternoon treat.
- Serve with fresh berries for a refreshing contrast to the rich flavors.
- Drizzle with white chocolate for extra decadence.
- Add a scoop of vanilla ice cream on the side for the ultimate dessert experience.
Additional Tips
- Use Gel Food Coloring for a more vibrant color without affecting the batter consistency.
- Don’t Overmix the batter—mix just until combined for a light, fluffy texture.
- Chill the Frosting before piping to get perfect swirls.
- Store Properly in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Bring to Room Temp Before Serving if stored in the fridge to enjoy the best flavor and texture.
FAQs
Can I use a different extract instead of rose extract?
Yes! You can substitute with vanilla, almond, or orange extract for a different twist.
Do I need to use food coloring?
No, but without it, the cupcakes will have a more muted color rather than the classic red hue.
Can I make these cupcakes ahead of time?
Absolutely! Store them unfrosted for up to 2 days and frost before serving.
How do I make these dairy-free?
Use dairy-free butter, milk, and cream cheese alternatives.
Can I use regular milk instead of buttermilk?
Yes, but add a teaspoon of lemon juice or vinegar to the milk to mimic the tanginess of buttermilk.
What’s the best way to pipe frosting?
Use a piping bag with a star tip for a professional finish.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.
Why are my cupcakes dry?
Overbaking is the most common cause—make sure to check them at the 18-minute mark.
How can I make mini cupcakes?
Use a mini muffin tin and bake for about 10-12 minutes.
Can I double the recipe?
Yes, just be sure to adjust the baking time slightly and keep an eye on them.
Conclusion
These Rose Red Velvet Cupcakes are the perfect blend of elegance and indulgence. They’re easy to make, visually stunning, and bursting with flavor. Whether you’re baking them for a celebration or just because, they’re guaranteed to impress. So go ahead, whip up a batch, and enjoy the magic of red velvet with a floral twist!
Print
Rose Red Velvet Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft and moist red velvet cupcake infused with a hint of cocoa and topped with luscious cream cheese frosting.
Ingredients
For the Cupcakes:
- 1 1/4 cups (160g) all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla, mixing until combined.
- Add Wet Ingredients: Stir in buttermilk, red food coloring, and vinegar. Gradually add dry ingredients, mixing until just combined.
- Bake: Divide batter among cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
- Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost and Serve: Pipe or spread frosting onto cooled cupcakes. Garnish as desired.
Notes
- Use gel food coloring for a vibrant red color.
- Do not overmix the batter to keep cupcakes soft.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg