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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool cupcakes: Allow the cupcakes to cool completely in the pan on a wire rack before frosting to prevent melting.
- 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.
- 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
