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Rose Red Velvet Cupcakes

These Rose Red Velvet Cupcakes offer a perfect balance of fluffy texture, subtle cocoa flavor, and creamy frosting, making them ideal for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour Provides tender structure for a light and fluffy texture.
  • 1 cup granulated sugar Adds luscious sweetness.
  • 1 tbsp cocoa powder Adds a subtle hint of chocolate flavor.
  • 1 tsp baking soda Ensures the cupcakes rise beautifully.
  • 0.5 tsp salt Enhances sweetness and balances flavors.
  • 1 large egg The binding agent for moisture and richness.
  • 1 cup buttermilk Adds tang and keeps the cupcakes moist.
  • 0.5 cups vegetable oil Offers a rich mouthfeel.
  • 1 tsp vanilla extract Enhances flavor.
  • 1 tbsp red food coloring Provides the iconic red color.
  • 1 tsp white vinegar Adds acidity for leavening.
For the frosting
  • 8 oz cream cheese, softened Key ingredient for the creamy frosting.
  • 0.5 cups unsalted butter, softened Creates a smooth frosting.
  • 4 cups powdered sugar For sweet fluffy consistency.
  • 1 tsp vanilla extract Deepens the flavor of the frosting.
  • 1-2 tbsp milk (optional for desired consistency) Helps achieve ideal frosting texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, buttermilk, vegetable oil, vanilla extract, red food coloring, and vinegar.
  4. Pour the wet ingredients into the dry mixture and mix until just combined.
  5. Fill each cupcake liner two-thirds full with the batter.
  6. Bake for 18-20 minutes, checking for doneness with a toothpick.
  7. Cool the cupcakes on a wire rack.
Frosting
  1. Beat the softened cream cheese and unsalted butter until smooth.
  2. Gradually add powdered sugar, mixing continuously until fluffy.
  3. Mix in vanilla extract and adjust consistency with milk as needed.
  4. Frost each cooled cupcake generously.

Notes

Avoid overmixing the batter to keep cupcakes fluffy. Add milk to the frosting if it’s too thick.