Turning classic red velvet cupcakes into velvety soft mini rosebuds filled with a luscious cream cheese filling. Perfect for those who want just a little frosting with the same melt-in-your-mouth feel!

Red Velvet Rosebud Cupcakes | URBAN BAKES

For a special someone whether on Valentine’s Day, Mother’s Day, or even a birthday celebration, gifting edible mini rosebuds can be a lovely surprise from the heart. Regardless if you’re in a relationship or single, if you observe Galentine’s Day, a dozen of these roses can be a charming gift for guests and friends. Imagine your red velvet roses laid over a spread of sweets or on a charcuterie board enjoyed by your closest girlfriends – how fun would that be! And if at this moment, there’s an absence of a special love, it’s okay to take a moment to indulge in a little something sweet for yourself.

Red Velvet Rosebud Cupcake | URBAN BAKES

Red velvet tends to have a soft velvety crumb hence, its name and these rosebuds are no exception! Super soft with a tender moist crumb. From the first bite you’d be pleasantly surprised with its silky smooth cream cheese filled center that compliments the tender velvety crumb making it melt in your mouth. For those not fond of too much frosting, these roses could be the perfect alternative. Simply cut a hole at the bottom and fill.

How to Make Red Velvet Rosebuds

These rosebuds are made from a standard recipe of a dozen red velvet cupcakes therefore, if you don’t have this rosebud baking pan you can make standard cupcakes using the same recipe. Instructions on how to make this recipe as classic cupcakes are noted in steps 1, 4 and 8 within the recipe card. Below are step-by-step images on the process of making red velvet rosebuds. The captions below each image is a shortened description of the steps. For full recipe instructions, see the recipe card towards the end of this post.

How to Make Red Velvet Rosebud Cupcakes | URBAN BAKES — Whisk flour, sugar, cocoa, baking powder & salt.

What gives this red velvet recipe a marvelous moist and tender crumb comes from the oil. If, however, you prefer a more buttery mouthfeel, there is an alternative recipe that uses butter as the fat rather than oil. It still has a tender crumb but truth be told, not as moist as these. And if you don’t have the powdered buttermilk I like to use in the cream cheese filling, it’s perfectly okay to skip it. I personally LOVE using it as it gives an enhanced butter-rich flavor.

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Red Velvet Rosebuds

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Author: URBAN BAKES
Total Time: 2 hours 30 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Turning classic red velvet cupcakes into velvety soft mini rosebuds filled with a luscious cream cheese filling. Perfect for those who want just a little frosting with the same melt-in-your-mouth feel!

Instructions

ROSEBUDS: Heat oven to 350°F (175°C). Using a baking spray with flour, generously spray the bottom and sides of each well of the rosebud cakelet baking pan. Use a pastry brush to evenly coat into the grooves; set aside. Alternatively, if not using the rosebud cakelet pan, line 12 standard size cupcake wells with a cupcake liner; set aside.
In a small bowl, whisk together flour, sugar, cocoa powder, baking powder and salt; set aside.
In a medium bowl, whisk oil, buttermilk, egg, egg yolk and vanilla until well combined. Add the flour-mixture and whisk until just combined, be sure to not overmix. Add 1 teaspoon of red gel food color and gently mix until color is even throughout the batter. If a deeper red is desired, add more coloring up to 1 teaspoon at a time.
Fill each rosebud cakelet 3/4 full of batter, about 1/3 cup. Once filled, gently tap the baking pan on the counter to release air bubbles. Alternatively, fill each cupcake liner about 3/4 full of batter which is about 1/4 cup.
Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow rosebuds/cupcakes to rest in the pan a few minutes before carefully removing them onto a wire rack to cool to room temperature.
FILLING: Meanwhile, in a medium bowl using an electric mixer on low to medium speed, mix powdered sugar, buttermilk powder, salt and butter until light in color and creamy. Add vanilla and mix until smooth. Add cream cheese and continue to mix on medium speed until filling is smooth and no lumps remain.
ASSEMBLY: Fill a pastry bag 3/4 full with buttermilk cream cheese filling. Twist the wide-end opening to seal in the filling.
Insert a cupcake corer about 3/4 through the center of each cooled rosebud. Squeeze filling inside to the top and cover with half of the removed center. Alternatively, use the filling to frost the top of each standard red velvet cupcake.

Notes

The instructions include tailored directions on how to make this recipe as classic red velvet cupcakes in Steps 1,4 and 8.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Cupcake
Cuisine: American

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