Description
These Rose Red Velvet Cupcakes are a stunning twist on the classic red velvet, featuring a delicate rose-infused flavor and a creamy cream cheese frosting. Perfect for special occasions or a charming dessert, these cupcakes combine moist, fluffy cake with a rich, smooth frosting, all topped with elegant decorative touches.
Ingredients
Scale
Cupcakes
- 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). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined, ensuring an even distribution of leavening agents and flavor.
- 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, whisking until the mixture is smooth and cohesive.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding and mixing gently until just combined, stopping before the batter becomes overmixed to maintain lightness.
- Fill the Cupcake Liners: Evenly divide 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. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy, creating a perfect base for the frosting.
- Sweeten the Frosting: Gradually add powdered sugar, about 1/2 cup at a time, beating until combined and smooth. Then add vanilla extract and a pinch of salt, continuing to beat until the frosting is fluffy and fully incorporated.
- Frost the Cupcakes: Once cupcakes are completely cooled, use a piping bag or an offset spatula to frost each cupcake generously with the cream cheese frosting.
- Decorate: Garnish with edible rose petals, pink or red sprinkles, or pipe additional cream cheese frosting rosettes for an elegant presentation. You can also add small fondant roses or rose petal designs for a sophisticated touch.
- Serve the Cupcakes: Serve immediately to enjoy the freshest texture and flavor.
- Store: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute buttermilk with regular milk mixed with 1 teaspoon vinegar or lemon juice.
- Adjust red food coloring quantity to achieve your desired shade of red.
- For best results, use room temperature ingredients to ensure even mixing.
- Decorating with edible rose petals adds an elegant and natural touch.
- Store frosted cupcakes in the fridge to keep the cream cheese frosting fresh.
