Rosé Cupcakes

Rosé Cupcakes – The perfect summer time cupcake! Light and fluffy rosé cupcakes topped with a sweet rosé buttercream. 

I don’t know about you, but rosé is always my go to summer drink. It’s just so refreshing and has the prettiest pink hue that I love sipping late into a hot summer evening. It also makes for a super unique and fun cupcake flavour! These cupcakes are always a hit at every summer time gathering.

What you will need to make Rosé Cupcakes

Aside from your pantry staples, these are a few key ingredients needed for this recipe. 

Rosé – Any kind will work! This recipe only uses 1 1/4 cups, so you can either use that last bit left in your bottle or…let’s be serious…drink the rest that’s left over when you crack open a new one! I’m not judging.

Sour Cream – I love using sour cream in a lot of my baking because it adds so much moisture. If you don’t have sour cream on hand, plain greek yogurt would work as well. 

Cake Flour – I use cake flour in a lot of my cake and cupcake recipes because it gives the cake a really light and fluffy crumb. If you don’t have cake flour on hand, you can make your own!

How to make Cake Flour

For every 1 cup of flour, remove two tablespoons and replace with two tablespoons of corn starch. Sift this mixture twice. Sifting twice not only mixes the two ingredients together properly, but also aerates it so the consistency is similar to cake flour. 

How to make Rosé Cupcakes

This recipe is very similar to my Bubbly Champagne Cupcakes in that the alcohol is used in both the cupcake batter and the buttercream. The trick for the buttercream is reducing the rosé down so that we really concentrate the flavour into a small amount of liquid.

To start, mix all of your dry ingredients in a medium bowl. Set this aside.

Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy. 

Turn your mixer to low and add the egg whites, vanilla and sour cream. Scrape down the sides of the bowl to make sure everything is well combined.

Slowly add the dry ingredients to the wet. Beat until just combined. 

Lastly, add your rosé! Mix on low speed until everything is just combined. 

Using a cookie scoop, fill cupcake liners with the batter to about half way full. I use a 1.5 tablespoon scoop like this one and do two scoops per cupcake. 

Bake for about 16-18 minutes at 350 degrees F. Cupcakes are done when the tops spring back when touched or a toothpick inserted comes out clean.

Let cool on a wire rack. 

How to make Rosé Buttercream

Like I mentioned earlier, we’re going to reduce the rosé down to get a super concentrated flavour in a lot less liquid. This will give the buttercream an amazing rosé flavour without having to add a bunch of liquid and ruining the consistency. 

In a small saucepan, bring the rosé to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer until the rosé reduces to about 3 tablespoons. This will take about 10-15 minutes, but be sure to keep an eye on it. 

Once you have reduced the rosé down, remove it from the heat and let it cool. You can pop it in the fridge to speed up the cooling process.

Using your handheld or stand mixer, fitted with the paddle attachment, beat the chilled butter. I find using butter that is chilled makes for a more stable buttercream. 

With your mixer on low, slowly add in the powdered sugar. Beat until it is fully combined with the butter. 

Next, add in your vanilla, heavy cream and cooled reduced rosé. Beat on low until everything is mixed together and then turn your mixer up to high speed. Whip for 3-5 minutes until it is light and fluffy. 

Once your cupcakes are cool, decorate them however you like with the Rosé Buttercream!

I added some peachy pink and gold sprinkles to these ones. This sprinkle mix is “Pretty as a Peach” from Sweetapolita!

Rosé Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Medium

Servings

15

cupcakes

Prep time

30

minutes

Bake time

18

minutes

Ingredients

• Rosé Cupcakes

• 1/2 cup unsalted butter, room temperature

• 1 cup sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 1 1/2 cups cake flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup sour cream

• 1/2 cup rosé

• Rosé Buttercream

• 3/4 unsalted butter, chilled

• 3 1/2 cups powdered sugar

• 2 tablespoons heavy cream

• 1 teaspoon vanilla extract

• 3/4 cup rosé (reduced to 3 tablespoons)

Directions

• Rosé Cupcakes
• Preheat oven to 350°F. Line cupcake pans with cupcake liners.
• In a medium bowl, whisk together all dry ingredients.
• Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy.
• On low speed, add the egg whites, vanilla and sour cream. Scrape down the sides of the bowl so that all is combined.
• Slowly add the dry ingredients to the wet. Beat until combined.
• Lastly, add the rosé. Mix on low speed until everything is just combined.
• Fill cupcake liners halfway with cupcake batter.
• Bake for about 16-18 minutes, or until a toothpick inserted into the centre comes out clean.
• Let cool on wire rack.
• Rosé Buttercream
• In a small saucepan, bring the rosé to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer until the rosé reduces to about 3 tablespoons. This will take about about 10-15 minutes, but keep an eye on it. Once reduced, let cool completely.
• Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter.
• With mixer on low, slowly add powdered sugar. Once combined, add vanilla, heavy cream, and reduced rosé.
• Beat on high until light and fluffy.
• Frost and decorate your cooled cupcakes however you choose!

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