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 find more delicious recipes I’ve created for Go Bold With Butter, you can view my profile here.
Raspberry Rosé Cupcakes
For the cupcakes:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 cup rosé wine
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the buttercream frosting:
- 1 cup rosé wine
- 1 cup raspberries, fresh or frozen
- 4 cups powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, at room temperature
- Pinch salt
- Additional raspberries, for garnish
- First, prepare cupcakes. Preheat oven to 350°F. Butter muffin pan or line with paper liners.
- In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar together on medium high speed until light and creamy, about 3 minutes.
- In separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
- Scoop batter into the prepared muffin pan, filling each cup only 2/3 full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.
- To make buttercream, combine raspberries and rosé wine in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through mesh strainer to remove raspberry seeds and let cool completely.
- In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, mix butter, sifted powdered sugar, salt and reduced raspberry rosé mixture until combined. Increase speed to medium high and beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.
Have you tried this recipe?
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.