With their vibrant hue and enchanting floral aroma, Rose Red Velvet Cupcakes are the kind of treat that inspires delight from the very first bite. Imagine the classic red velvet you already adore, now elevated with the subtle essence of rose water—a perfect way to lend romance and a hint of mystique to your dessert table. The smooth, tangy cream cheese frosting and optional sprinkle of edible rose petals make these cupcakes as beautiful as they are delicious. Whether you’re celebrating a special occasion or simply want to add a pop of color and flavor to your week, these cupcakes are sure to impress every sweet tooth in the room.
Ingredients You’ll Need
Ingredients You’ll Need
Rose Red Velvet Cupcakes come together with a handful of classic baking staples, plus a few floral touches that give them their signature flavor and irresistible color. Each ingredient plays a key role, balancing the cupcake’s tender crumb and dazzling finish.
- All-purpose flour: The backbone of the cupcake, ensuring a light and fluffy crumb.
- Unsweetened cocoa powder: Adds subtle chocolate notes without overpowering the floral essence.
- Baking soda: Essential for rise and a perfectly tender texture.
- Salt: A pinch enhances all the other flavors, highlighting both sweet and floral notes.
- Unsalted butter (softened): Provides richness and a buttery flavor base.
- Granulated sugar: Sweetens the cupcakes while also helping with texture.
- Large eggs: Bind everything together and give structure to the cupcakes.
- Buttermilk: Offers tang and moisture, key for that soft crumb.
- Red food coloring: Gives the cupcakes their show-stopping, signature red hue.
- Vanilla extract: Rounds out flavors for a classic, comforting aroma.
- White vinegar: Reacts with baking soda for extra lift and a delicate texture.
- Rose water: The game-changer—adds a uniquely fragrant, floral touch.
- Cream cheese (for frosting): Creates a tangy, creamy base for the topping.
- Unsalted butter (for frosting): Adds richness and helps the frosting hold its shape.
- Powdered sugar: Sweetens and gives structure to the frosting.
- Rose water (frosting): Echoes the floral flavor found in the cupcakes.
- Vanilla extract (frosting): Adds warmth and balance in the creamy topping.
- Pinch of salt (frosting): Not to be overlooked—this brings perfect contrast to the sweetness.
- Edible rose petals or sprinkles (optional): For a gorgeous, edible finish that highlights the rose theme.
How to Make Rose Red Velvet Cupcakes
Step 1: Prepare Your Cupcake Pan and Oven
Preheat the oven to 350°F (175°C) and line a standard cupcake pan with paper liners. This step sets you up for baking success and makes cleanup a breeze. Taking a few moments to properly prep your workspace means your Rose Red Velvet Cupcakes will bake up evenly and slide right out with no fuss.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. This not only evenly distributes the raising agent and cocoa but also prevents any unpleasant clumps, ensuring the base of your cupcakes is light and uniform—key to the perfect texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light, fluffy, and pale in color. This process introduces air, giving the cupcakes a tender crumb and helping them rise beautifully in the oven. It’s worth the extra minute or two for a totally dreamy texture.
Step 4: Add Eggs
Beat in the eggs one at a time, mixing well after each addition. This keeps the mixture from curdling and ensures your cakes bake up with wonderful structure. Don’t rush this part—slow and steady wins the (cup)cake!
Step 5: Mix Wet Ingredients with Rose Water
In a separate small bowl or measuring cup, whisk together the buttermilk, red food coloring, vanilla extract, white vinegar, and rose water. This colorful, fragrant mixture will transform your batter and infuse every bite with signature flavor and color.
Step 6: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk mixture to your creamed butter, mixing by hand or on low speed. Start and finish with the dry ingredients, stirring until just combined. Overmixing can lead to dense cupcakes, so stop as soon as you see no more dry streaks.
Step 7: Portion and Bake
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Slide the tray into your preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell amazing, so try to resist peeking too early!
Step 8: Cool Completely
Once baked, let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Good things come to those who wait—frosting warm cupcakes would lead to a slippery mess!
Step 9: Make the Rose Cream Cheese Frosting
Beat the cream cheese and butter together until perfectly smooth, then gradually add the powdered sugar, rose water, vanilla, and a pinch of salt. Whip until light and fluffy. Taste the frosting and adjust the rose water to your liking; a little goes a long way.
Step 10: Frost and Decorate
Once the cupcakes are fully cooled, generously frost each one using a piping bag or spatula. For a true Rose Red Velvet Cupcakes finish, sprinkle with edible rose petals or colorful sprinkles for that extra flourish.
How to Serve Rose Red Velvet Cupcakes
Garnishes
A touch of edible rose petals or a scatter of heart-shaped sprinkles elevates these cupcakes instantly, making them perfect for celebrations or romantic occasions. If you want to keep things simple, a twist of lemon zest or a single fresh raspberry on top can also work beautifully and highlight the floral notes.
Side Dishes
Serve Rose Red Velvet Cupcakes with a light, fruity dessert wine, a mug of Earl Grey tea, or even a cold glass of milk for a dreamy pairing. They also shine as part of a dessert tray with fresh berries, fruit salad, or dark chocolate truffles for a touch of luxury.
Creative Ways to Present
For a party or afternoon tea, arrange your cupcakes on a tiered cake stand and weave a few real roses or petals between the plates for an enchanting display. You can also bake mini versions for a dessert buffet, or serve each cupcake in a pretty teacup for a whimsical, photo-ready twist. Let your imagination run wild—the magic is in the details!
Make Ahead and Storage
Storing Leftovers
Store any leftover Rose Red Velvet Cupcakes in an airtight container in the refrigerator for up to four days. The cool environment helps maintain the tangy cream cheese frosting’s freshness, but always bring cupcakes to room temperature before serving—this lets the flavors and textures really shine.
Freezing
If you want to make a larger batch or prepare in advance, you can freeze the unfrosted cupcakes for up to three months. Simply wrap them tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge and frost just before serving for best results.
Reheating
To gently refresh cupcakes, let them come to room temperature naturally. If you’re in a rush and the cupcakes are unfrosted, a quick 10- to 15-second zap in the microwave can soften them up, but avoid microwaving frosted cupcakes to prevent the frosting from melting.
FAQs
Can I use natural food coloring instead of artificial red?
Absolutely! Beet juice or natural food gel can be used in place of standard red food coloring. Just keep in mind that colors may turn out a bit more subtle, and natural options can slightly alter the flavor and moisture of the cupcakes.
How strong is the rose flavor supposed to be?
The rose flavor in Rose Red Velvet Cupcakes should be gently fragrant, not overpowering. Adjust the amount of rose water to your taste, starting with the suggested measurement and adding a bit more if you prefer a stronger floral presence.
Can I make these cupcakes gluten-free?
Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend. Always double-check that the rest of your ingredients are gluten-free, and note that texture may vary slightly from the original version.
Is there an alternative to cream cheese frosting?
For a different twist, try a classic buttercream, white chocolate ganache, or even a whipped mascarpone frosting. Just be sure to add a little rose water so you don’t miss out on that key flavor profile.
What’s the best way to store leftover frosting?
Keep any extra rose cream cheese frosting in an airtight container in the refrigerator for up to five days. Give it a quick whip before using again for the fluffiest, smoothest consistency.
Final Thoughts
There’s something magical about sharing a batch of homemade Rose Red Velvet Cupcakes with friends and family. Their stunning color, delicate floral twist, and luscious cream cheese topping are guaranteed to add joy to any occasion. Don’t hesitate—gather your favorite ingredients, have fun with the decorating, and let this recipe bring a little extra beauty and sweetness into your day!
Print
Rose Red Velvet Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the romantic allure of these Rose Red Velvet Cupcakes with a delicate rose water flavor. Topped with a luscious cream cheese frosting, these floral-inspired treats are perfect for special occasions or a sweet surprise.
Ingredients
Cupcake:
- 1½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1½ teaspoons rose water
Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon rose water
- ½ teaspoon vanilla extract
- pinch of salt
- edible rose petals or sprinkles for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Prepare buttermilk mixture: In a small bowl, whisk together the buttermilk, red food coloring, vanilla extract, vinegar, and rose water.
- Combine wet and dry ingredients: Add the dry ingredients to the wet in batches, alternating with the buttermilk mixture, mixing until just combined.
- Bake: Divide the batter evenly among cupcake liners, filling about ¾ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- Make frosting: Beat the cream cheese and butter until smooth. Add the powdered sugar, rose water, vanilla, and salt. Beat until light and fluffy.
- Frost cupcakes: Frost cooled cupcakes and garnish with edible rose petals or sprinkles if desired.
Notes
- Adjust rose water to taste, as it can be strong.
- Store cupcakes in the fridge for up to 4 days, but bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
