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
Scale
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
