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Rose Red Velvet Cupcakes

A dazzling twist on traditional velvet cupcakes, combining rich chocolate flavor with a subtle hint of rose and finished with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: American, Baked Goods
Calories: 275
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour fluffs beautifully for soft texture.
  • 1 cup sugar sweetens the experience.
  • 1 tablespoon cocoa powder adds a subtle depth of chocolate flavor.
  • 1 teaspoon baking powder ensures the cupcakes rise perfectly.
  • 0.5 teaspoon salt enhances the other flavors.
  • 1 cup vegetable oil keeps cupcakes moist and decadent.
  • 2 large eggs bind ingredients together for a rich consistency.
  • 1 tablespoon red food coloring provides that signature red hue.
  • 1 teaspoon vanilla extract adds warmth and fragrance.
  • 1 teaspoon white vinegar reacts with baking soda for fluffiness.
  • 0.5 cups buttermilk contributes to the tenderness and flavor.
  • 0.5 teaspoon rose extract optional, infuses a subtle rose essence.
For the frosting
  • 8 oz cream cheese, softened creates a rich base for frosting.
  • 0.5 cups unsalted butter, softened for creamy texture.
  • 4 cups powdered sugar sweetens the frosting to perfection.
  • 1 teaspoon vanilla extract for frosting, harmonizes the flavors.
  • 0.5 teaspoon rose extract optional, elevates the frosting flavor.
For decoration
  • to taste fresh rose petals optional, adds a beautiful finishing touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  3. In a large bowl, combine the vegetable oil, eggs, red food coloring, vanilla extract, vinegar, and buttermilk. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until you achieve a smooth batter.
  5. Spoon the batter into the cupcake liners, filling them about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool completely on a wire rack.
Frosting
  1. In a bowl, beat together the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fluffy.
  3. Add in the vanilla extract and rose extract (if using), mixing until well combined.
  4. Frost the cooled cupcakes generously with the frosting.
  5. Decorate with fresh rose petals if desired.

Notes

To achieve the most vibrant color, ensure you use high-quality red food coloring. The optional rose extract adds depth to flavor. Consider substituting half of the all-purpose flour with cake flour for an even more tender crumb.