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Red Velvet Rose Cupcakes

Red Velvet Rose Cupcakes

5 from 1 vote
These stunning monochromatic Red Velvet Rose Cupcakes feature a tender, moist crumb and a deep red cream cheese buttercream piped to look like a blooming rose. Perfect for Valentine's Day or elegant events.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 1/3 cups cake flour sifted (not all-purpose)
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter softened to room temp
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1 tbsp Red Gel Food Coloring Super Red or Red Velvet shade
  • 1/2 tsp white vinegar
Red Rose Frosting
  • 8 oz cream cheese block style, cold
  • 1/2 cup unsalted butter slightly softened
  • 4 cups powdered sugar sifted
  • 1 tbsp cocoa powder for color depth
  • 1-2 tsp Red Gel Food Coloring adjust for desired shade

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 5 minutes until pale and fluffy. Add the oil and beat for 1 more minute.
  4. Add the egg, vanilla, and red gel coloring. Mix until fully combined and vibrant.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk (start and end with dry). Mix only until the flour disappears.
  6. Stir in the white vinegar gently by hand. Do not overmix.
  7. Fill cupcake liners 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Cool completely on a wire rack.
  8. For the Frosting: Beat the butter until smooth. Add the cold cream cheese cubes and beat just until combined (do not overbeat or it will get runny).
  9. Slowly add powdered sugar, cocoa powder, and red food coloring. Beat until stiff peaks form.
  10. To Pipe the Rose: Fit a piping bag with a 2D or 1M tip. Start in the center of the cupcake, squeezing a small amount, then spiral outward toward the edge to create the rose petals.

Notes

Expert Tip: Make the red frosting the day before and store it in the fridge. The red color will deepen significantly overnight, requiring less dye. Let it come to room temp for 15 minutes before piping.