These pretty in pink raspberry rosé cupcakes are the whole package— they’ve got the looks, and the flavor to back it up. Plus, wine in my dessert? Yes, please!
If you have not had the pleasure of enjoying rosé wine and raspberries together, then you are missing out. And you need to fix that immediately.
I don’t know what it is about them that makes for such a lovely pair, particularly in desserts, but I just can’t help putting the two together (see also, raspberry rosé sorbet). These cupcakes were a brilliant idea if I do say so myself, and after only a bit of testing I landed on a recipe that’s a clear winner.
The yellow cupcakes have rosé wine baked right into them, but the flavor is pretty subtle. The flavor of the buttercream, however, is not. Together, they’re wonderful.
To get a stronger raspberry and rosé flavor into the buttercream, I reduced fresh raspberries and wine down until the mixture is thick and concentrated. The result is a frosting bursting with bright flavor. You’re going to have a hard time not spooning the buttercream directly into your mouth, I can guarantee you that. Save some for the cupcakes though, okay?
This recipe was developed in partnership with the Go Bold With Butter campaign. To view the recipe for these Raspberry Rosé Wine Cupcakes, click here. To find more delicious recipes I’ve created for Go Bold With Butter, you can view my profile here.
Disclosure: This post is sponsored by Go Bold With Butter. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in, which make it easier to bring you new and exciting content.
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