Who said you can’t have your wine and eat it too? Okay, maybe no one. But these raspberry rosé wine cupcakes are the perfect combination of dessert and wine. Raspberries go so perfectly with rosé wine, it’s a match made in heaven!

To get a really concentrated flavor of the berries and wine in the frosting, I first boil down a mixture of the two until it’s thick and reduced. That way a little bit of liquid packs a lot of punch, resulting in a buttercream frosting that’s both bright in flavor and color.

Raspberry Rosé Wine Cupcakes

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 15 cupcakes

Serving Size: 1 cupcake

Raspberry Rosé Wine Cupcakes

Ingredients

    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

Directions

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.

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  1. VK said:

    I just made these, I wish I could post a picture, but they turned out absolutely delicious especially with a glass of rose wine!