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Raspberry Rosé Cupcakes

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These raspberry rosé wine cupcakes are the perfect combination of dessert and wine.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 15 cupcakes
Calories 422
Author Annalise Sandberg

Ingredients

For the cupcakes:

  • ½ cup unsalted butter , at room temperature (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup rosé wine
  • ½ teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the buttercream frosting:

  • 1 cup rosé wine
  • 1 cup raspberries , fresh or frozen
  • 4 cups powdered sugar , sifted
  • 1 cup unsalted butter , at room temperature (2 sticks)
  • Pinch salt
  • Additional raspberries , for garnish

Instructions

  • 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 ⅔ 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 ¼ 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.

Nutrition

Calories: 422kcal | Carbohydrates: 57g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 53mg | Potassium: 115mg | Fiber: 1g | Sugar: 45g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg