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Deep Dark and Rosy, Red Velvet Cupcakes | halfbakedharvest.com @hbharvest
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3.83 from 40 votes

Deep Dark and Rosy, Red Velvet Cupcakes.

The standouts from greatest to least are chocolate, rose and vanilla. When mixed in with a little sugar and a little butter, magic happens. No really it does.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 Cupcakes
Calories: 240kcal





  • Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners.
  • Whisk together flour, cornstarch, cocoa, and salt.
  • With an electric mixer on medium-high speed, whisk together the sugar and oil until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring, vanilla and rose water.
  • Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk, and mixing well after each addition. Stir together the baking soda and vinegar in a small bowl (it will foam) and add the mixture to the batter, mix on medium speed until combined. Stir in the chopped chocolate.
  • Divide batter evenly among the prepared pans, filling each three-quarters full. Bake 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Transfer cupcakes to a wire rack to cool completely.
  • Meanwhile, make the frosting, using an electric mixer, beat together the cream cheese and butter until smooth and creamy. Slowly beat in the powdered sugar, vanilla bean seeds and rose water until smooth. Add cream to reach your desired consistency.
  • Once the cupcakes are cool, frost with the cream cheese frosting. Decorate with roses if desired.


*I do not regularly keep cake flour on hand so I used a mix of all-purpose flour and cornstarch. If you happen to have cake flour on hand, you can use 2 1/2 cups cake flour and NO cornstarch. **To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit five minutes. ***Rose water can be purchased at most health food stores or online. Here is the link to the one I bought on [Amazon | http://www.amazon.com/gp/product/B00194BI4I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00194BI4I&linkCode=as2&tag=halbakhar-20&linkId=6IVXRZX5326TJMKR]. I chose the 4 oz bottle because it was more economical than the 2 oz bottle. **** Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Once the cupcakes are frosted, store in the fridge and bring to room temp before eating. This recipe is easily halved. ****Cupcakes adapted from [Martha Stewart | http://www.marthastewart.com/317517/red-velvet-cupcakes]


Calories: 240kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 244mg | Potassium: 79mg | Sugar: 20g | Vitamin A: 290IU | Calcium: 27mg | Iron: 1mg