Rose Red Velvet Cupcakes Recipe

If you are searching for a dessert that is both elegant and irresistibly delicious, this Rose Red Velvet Cupcakes Recipe will be your new go-to. These cupcakes combine the classic moist and tender texture of red velvet with a lovely floral twist from rose water, creating a uniquely fragrant and luxurious treat. Topped with a creamy rose-infused cream cheese frosting and adorned with delicate edible rose petals, they are perfect for romantic occasions or any time you want to impress with a beautiful, flavorful cupcake.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step toward baking these stunning rose red velvet cupcakes. Each component plays a special role in building the perfect balance of flavor, color, and texture that makes this recipe shine.

• 1 1/4 cups all-purpose flour: The base that gives cupcakes structure and tender crumb.
• 1 tablespoon unsweetened cocoa powder: Just enough cocoa to deepen the classic red velvet flavor.
• 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully and stay fluffy.
• 1/4 teaspoon salt: Enhances all other flavors and balances sweetness.
• 1/2 cup buttermilk: Adds moisture and a slight tang for depth and softness.
• 1/2 teaspoon white vinegar: Reacts with baking soda to give rise and tenderness.
• 1 teaspoon vanilla extract: A warm note that rounds out the flavor profile.
• 1 tablespoon rose water: The floral star of the recipe, adding a subtle and charming aroma.
• 1/2 cup unsalted butter, softened: Contributes richness and a melt-in-your-mouth texture.
• 3/4 cup granulated sugar: Sweetens perfectly without overpowering the rose.
• 1 large egg: Binds ingredients together and adds tenderness.
• 1–2 teaspoons red food coloring (gel or liquid): Creates that signature vibrant red hue that’s so iconic for velvet cupcakes.
• 8 oz cream cheese, softened: For the luscious, tangy frosting that complements the cupcakes.
• 1/4 cup unsalted butter, softened: Adds creaminess and smoothness to the frosting.
• 2 cups powdered sugar: Sweetens the frosting to silky perfection.
• 1/2 teaspoon vanilla extract: Infuses frosting with a subtle aromatic depth.
• 1/2 teaspoon rose water: Ties the frosting back to the cupcake’s floral accent.
• Dried edible rose petals (optional): A beautiful and delicate garnish to elevate presentation.

How to Make Rose Red Velvet Cupcakes Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out perfectly shaped and easy to remove once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This blend ensures the cupcakes develop their classic tender crumb and that signature red velvet hint of cocoa.

Step 3: Combine Wet Ingredients

In a separate bowl, stir the buttermilk, white vinegar, vanilla extract, and rose water. These liquids add moisture, subtle floral notes, and help achieve that soft texture we all crave in a cupcake.

Step 4: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar together until they form a light and fluffy mixture. This step is vital because it traps air that helps the cupcakes rise evenly.

Step 5: Add Egg and Food Coloring

Beat in the egg thoroughly to ensure everything is well combined. Then, stir in the red food coloring until your batter reaches a rich, vivid red that’s pure cupcake eye candy.

Step 6: Combine Wet and Dry Mixtures

Add the dry ingredients to the butter mixture in two batches, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing each addition just until combined. This gentle folding keeps your cupcakes tender without overworking the batter.

Step 7: Bake the Cupcakes

Divide the batter evenly among the lined muffin tin cups. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting to get that perfect crumb.

Step 8: Prepare the Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar to reach the desired sweetness. Mix in the vanilla extract and rose water for a frosting that’s as fragrant as it is luscious.

Step 9: Frost and Garnish

Once the cupcakes have cooled, frost them generously with the rose-infused cream cheese frosting. If you’re feeling fancy, sprinkle dried edible rose petals on top for an elegant finish.

How to Serve Rose Red Velvet Cupcakes Recipe

Garnishes

Adding dried edible rose petals on top creates a stunning visual contrast and enhances the floral experience of these cupcakes. You can also sprinkle a pinch of edible glitter or a light dusting of cocoa powder for extra glamor.

Side Dishes

Serve these cupcakes alongside a cup of hot tea, especially varieties like Earl Grey or chamomile, which complement the delicate rose flavor beautifully. A light glass of sparkling rosé can elevate the whole affair, turning teatime into a memorable celebration.

Creative Ways to Present

For a truly special occasion, arrange the cupcakes on a tiered cake stand adorned with fresh rose blossoms and greenery. Wrap individual cupcakes in clear cellophane with a ribbon tied around to create charming gifts. These little touches will wow your guests and make every serving feel like an event.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator. Cream cheese frosting is perishable, so chilling helps maintain freshness and texture. They should stay delightful for up to three days.

Freezing

You can freeze unfrosted cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container. When you’re ready to enjoy, thaw them in the refrigerator overnight before frosting.

Reheating

If you want to enjoy your cupcakes slightly warm, take them out of the fridge, let them come to room temperature, or give them a gentle 10-second zap in the microwave. Avoid heating the frosting too much to preserve its creamy texture.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk by adding 1/2 tablespoon of white vinegar or lemon juice to it and letting it sit for 5 minutes to mimic buttermilk’s acidity. This ensures your cupcakes keep their tender crumb and rise properly.

Is rose water necessary in this Rose Red Velvet Cupcakes Recipe?

While the rose water is the defining feature that makes this recipe unique, you can reduce or omit it if you’re not a fan of floral flavors. However, the subtle fragrance truly elevates these cupcakes, giving them their special charm.

What type of food coloring works best?

Gel food coloring tends to produce a more vibrant red without thinning the batter, but liquid food coloring works fine too. Adjust the amount according to the intensity of color you prefer.

Can I make these cupcakes vegan or dairy-free?

This recipe relies on dairy products like butter, buttermilk, and cream cheese. You can try substituting with plant-based alternatives, but the texture and flavor might differ somewhat. Experimentation is encouraged if you want to create a vegan version!

How long do these cupcakes last?

Properly stored in the refrigerator, these cupcakes remain fresh for up to three days. Because of the cream cheese frosting, it’s best to enjoy them sooner rather than later.

Final Thoughts

There’s something so joyful about baking a batch of Rose Red Velvet Cupcakes Recipe and sharing them with people you love. They bring together classic comfort and a hint of floral sophistication that feels downright magical. Try making them for your next celebration or just because every day deserves a little sweetness and beauty.

Rose Red Velvet Cupcakes Recipe

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4 from 48 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in the romantic elegance of Rose Red Velvet Cupcakes, featuring a tender, cocoa-infused cake subtly flavored with rose water and topped with smooth cream cheese frosting. Perfect for special occasions or sophisticated tea parties, these cupcakes blend classic red velvet charm with a fragrant floral twist.

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Ingredients

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Cake Ingredients

• 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
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon rose water
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1–2 teaspoons red food coloring (gel or liquid)

Frosting Ingredients

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rose water
• dried edible rose petals for garnish (optional)

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Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This dry mix forms the base of your cupcake batter.
3. Mix wet ingredients: In a separate bowl, combine the buttermilk, white vinegar, vanilla extract, and rose water. These add moisture and flavor, including the delicate rose aroma.
4. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
5. Add egg and coloring: Beat in the egg until fully incorporated. Then mix in 1–2 teaspoons of red food coloring, adjusting the amount to your preferred shade of red.
6. Combine ingredients: Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture in two batches, starting and ending with the dry ingredients. Mix just until combined to keep the cupcakes tender.
7. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool cupcakes: Allow the cupcakes to cool completely in the pan on a wire rack before frosting to prevent melting.
9. Make frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix well. Stir in vanilla extract and rose water to enhance the floral flavor.
10. Frost and garnish: Spread or pipe the cream cheese frosting onto each cooled cupcake. Garnish with dried edible rose petals if desired for an elegant presentation.

Notes

• Adjust rose water to taste—it’s fragrant and strong, so a little goes a long way.
• These cupcakes are perfect for romantic occasions or elegant tea parties.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American