Home » Red Velvet Rose Cupcakes 红丝绒玫瑰杯子蛋糕

Red Velvet Rose Cupcakes 红丝绒玫瑰杯子蛋糕

by Angie Liew
Red Velvet Rose Cupcakes Recipe - Feature Photo 5

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Beautiful Rose Cupcakes In Delicious Red Velvet: The Perfect Vday Dessert

The only thing better than a beautiful bouquet of roses is one that’s both gorgeous looking and edible too. These red velvet rose cupcakes may just be it as they are so adorable and taste so good too. The cupcakes are dense yet soft and light. Filled with velvety cream cheese and chopped walnuts, they really make a super Valentine’s Day dessert that will melt any heart!

Red Velvet Cupcakes With Chopped Walnuts and Velvety Cream Cheese Filling

These dainty red velvet rose cupcakes are so delicious and simple to make. They have a mild chocolate flavour from the cocoa powder and is made tender with addition of buttermilk. Chopped walnuts adds a delightful texture too. The red tinted cake batter is baked in a greased Sweetheart Rose Cakelet Pan (see item description below).

When cooled, a smooth and creamy cheese filling is then piped into the cupcakes. The bright red colour of the cupcakes sharply contrasted with white cream cheese filling make them the most attractive, romantic and striking cake of all time …. just perfect for Valentine’s Day.

As always, ENJOY!


Or Enjoy Red Velvet Rose Cupcakes Without Cream Cheese Filling


Rose Muffin Pan Used in This Recipe:
Nordic Ware Cast-Aluminium Nonstick Muffin Pan, Sweetheart Rose

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Red Velvet Rose Cupcakes 红丝绒玫瑰杯子蛋糕

Recipe by Huang Kitchen, Angie Liew
These beautiful red velvet rose cupcakes taste just as wonderful as they look. Dense yet soft and light, these red velvet cupcakes are filled with velvety cream cheese and chopped walnuts.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Tap or Hover to Adjust Servings

Servings: 12 cupcakes


DRY Ingredients:

  • 125 grams all-purpose flour, or cake flour, sifted
  • 10 grams unsweetened cocoa powder, sifted
  • ¼ tsp baking powder
  • ¼ tsp salt

WET Ingredients:

  • 60 grams butter, softened
  • 150 grams sugar
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • ½ cup buttermilk
  • 1 ½ tbsp red food colouring, liquid or gel form
  • ¼ cup walnuts, toasted and chopped
  • ½ tsp baking soda
  • ½ tsp vinegar

Cream Cheese Filling:

  • 224 grams cream cheese, softened
  • 56 grams butter, softened
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 240 grams icing sugar, sifted

Cupcake Pan Grease:

  • 10 grams shortening
  • 10 grams all-purpose flour
  • 10 grams vegetable oil


    • Preheat oven.
      First, preheat oven to 180 degree C.
    • Grease the cupcake pan.
      Grease extensively a 12-well sweetheart rose cakelet pan with pan grease or non-stick cooking spray.
    • Mix dry ingredients in a bowl.
      Then, sift together the flour and cocoa powder. Add in baking powder and salt. Mix well and set aside.
    • Beat butter and sugar.
      In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until batter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl.
    • Add egg and vanilla extract.
      Then add egg and vanilla extract. Continue to beat till everything is well mixed.
    • Add flour and buttermilk.
      Reduce the speed to low, add the flour mixture in three batches, alternating with the buttermilk. Beat till well mixed.
    • Add food colouring.
      Remove the bowl from the mixer and add food colouring until you get your desired colour.
    • Add chopped walnut.
      Then, fold in the chopped walnuts.
    • Add baking soda and vinegar mixture.
      Lastly, add in the combined vinegar and baking soda.
    • Spoon batter into baking pan.
      Using an ice-cream scoop, quickly spoon and divide batter evenly into the greased pan. Tap to remove excess air in the pan.
    • Smooth the batter with back of spoon.
      Briefly smooth the top with the back of a teaspoon.
    • Bake for 20 minutes.
      Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the centre comes out clean.
    • Red Velvet Rose Cupcakes Steps - Sweetheart rose pan
      Remove the pan and leave to cool on wire rack for 10 minutes.
    • Red Velvet Rose Cupcakes Steps - Cool on Wire
      Then, remove cakes from pan to cool completely before we pipe in the cream cheese filling.

    Cream Cheese Filling:

    • Beat together cupcake filling.
      To make the filling, beat together cream cheese and butter till smooth. Then beat in vanilla extract and salt.
    • Gradually add icing sugar.
      On lower speed, gradually beat in sieved icing sugar.
    • Whip till thick.
      Continue to beat till batter is smooth and creamy. And we're ready to pipe the cream cheese filling into the cupcakes.
    • Red Velvet Rose Cupcakes Steps Cream Cheese Filling
      Fill the cream in a piping bag and pipe into the red velvet cupcakes. And we're done!
    • Red Velvet Rose Cupcakes Steps - Sugar Hearts
      Decorate with tiny red sugar hearts for a perfect valentine treat. So Enjoy!


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!


Grease the sweetheart rose pan extensively with the pan grease.
Use a natural brush instead of silicone brush so that the grease can get into all the corners of the cakelet pan.
Baking time is determined by the size of the cupcake pan used, about 18 to 20 minutes.
Cakes and filling can be made in advance. Keep cupcakes tightly at room temperature and refrigerate prepared filling in an airtight container until needed.
These cupcakes can be kept frozen for up to 2 months. Just bring to room temperature before serving.
Course: Baking, Desserts
Cuisine: Baking
Keyword: cupcakes

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