Description
These Rose Red Velvet Cupcakes are moist, fluffy, and baked to perfection with a beautiful red hue and a hint of cocoa. Topped with a smooth, creamy homemade cream cheese frosting, these cupcakes are perfect for celebrations or a delightful treat any time. The cupcakes are tender with a subtle tang from the buttermilk and vinegar, balanced by the rich and slightly sweet frosting, making each bite irresistible.
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 prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined to ensure even distribution of leavening 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 uniform in color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, gently mixing until just combined. Avoid overmixing to keep the cupcakes tender and light.
- Fill the Cupcake Liners: Divide the batter evenly 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. Check for doneness by inserting a toothpick into the center; it should come out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, ensuring no lumps remain.
- Add Powdered Sugar and Flavorings: Gradually add the powdered sugar, half a cup at a time, beating until well combined and smooth. Mix in vanilla extract and a pinch of salt, then beat the frosting until fluffy and light.
- Frost the Cupcakes: Once the cupcakes have cooled completely, use a piping bag or spatula to frost each cupcake evenly with the cream cheese frosting.
- Decorate: Garnish the frosted cupcakes with edible rose petals, pink or red sprinkles, or pipe additional frosting rosettes. For an elegant touch, add small fondant roses or rose petal designs.
- Serve the Cupcakes: Serve immediately for the best texture and flavor, or store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use full-fat cream cheese and unsalted butter for a richer frosting.
- You can replace buttermilk with regular milk mixed with 1 teaspoon of vinegar as a substitute.
- The amount of red food coloring can be adjusted depending on the desired intensity of the red color.
- Do not overmix the batter to avoid dense cupcakes.
- For best results, allow cupcakes to cool completely before frosting to prevent melting.
- Store frosted cupcakes in the fridge and bring to room temperature before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
