Description
Delight in these elegant Rose Red Velvet Cupcakes featuring a moist, cocoa-tinged cake with vibrant red coloring, topped with a luscious and creamy homemade cream cheese frosting. Perfect for special occasions or anytime you want a touch of floral-inspired indulgence.
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 prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until thoroughly combined.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, eggs, vanilla extract, and red food coloring. Then add the buttermilk and white vinegar and mix until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: Beat together the softened cream cheese and butter in a medium bowl until smooth and creamy.
- Add Powdered Sugar and Flavoring: Gradually add powdered sugar, half a cup at a time, beating until the frosting is smooth. Mix in the vanilla extract and a pinch of salt, then beat until light and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, use a piping bag or offset spatula to apply the cream cheese frosting evenly over each cupcake.
- Decorate: Garnish with edible rose petals, pink or red sprinkles, or additional cream cheese frosting piped as rosettes. For a fancy touch, add small fondant roses or rose petal designs.
- Serve the Cupcakes: Serve immediately or store cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
- Use buttermilk for a richer taste; if unavailable, mix 1/2 cup milk with 1 teaspoon vinegar and let sit for 5 minutes.
- Do not overmix batter to maintain fluffy cupcake texture.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving for best flavor.
- Adjust powdered sugar in frosting based on preferred sweetness and frosting consistency.
