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Rosé All Day Cupcakes

September 18, 2020 by laurenwinegardner

Jump to Recipe - Print Recipe

These Rosé All Day Cupcakes are bubbling with fun. Made with real rosé champagne and exploding with sprinkles they are perfect for your next birthday party or other celebratory event.

If you have been following along the past few months you have probably noticed that I’ve been throwing quite a few “mini” parties. I’m excited to announce that after a few months of prep I’m officially launching WhatKnot Events here in Chicago alongside my friends Taylaur and Rico! It’s been our dream for quite some time now, and it’s finally become a reality. Check us out at www.whatknotevents.com

Our first “real” event was this past Saturday and we hosted a picnic birthday party. The birthday girl loves funfetti cupcakes and so I thought why not just stuff the whole cupcake with sprinkles? I added rosé champagne to the cake and frosting to make them taste like you are drinking a glass of your favorite bubbly.

What rosé champagne should I buy?

I used my favorite cheaper sparkling rosé Castell de Sant Pau Cava Rose. It’s on the drier side, which is ideal for these cupcakes since they are already sweet. Pick a rosé that is light bodied and drier. If you don’t have a sparkling rosé around you can use a regular rosé wine. Additionally if you want to make champagne cupcakes, you can use regular champagne.

How to make Rosé All Day Cupcakes

  1. Combine the dry ingredients. Preheat the oven to 350 degrees F and line a cupcake pan with 12 foil liners. In a large bowl combine the flour, baking powder and salt. Mix well and set aside.
  2. Beat the sugar and butter. In the bowl of a stand up mixer add the butter and sugar. Beat until fluffy around 2 minutes. Add the eggs and vanilla and beat until just combined.
  3. Add the dry ingredients to the wet. Take the dry mixture and alternate adding it to the mixer on low speed with the rosé champagne. Mix until all the flour is combined.
  4. Fill the cupcake liners and bake the cupcakes. Fill the liners 2/3 full with batter and bake for 18-20 minutes.
  5. Make the frosting. Beat the butter and powdered sugar for 2-3 minutes until light and fluffy. Add the vanilla and champagne and beat for an additional 8 minutes.
  6. Fill cupcakes with sprinkles. Using a butterknife, cut a circle in the middle of a cooled cupcake. Use a spoon to cut out some of the cupcake and fill it with sprinkles. Fill a piping bag and pipe frosting over the sprinkles to conceal.

Rosé All Day Cupcakes

Print Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Dessert, Rose
Prep Time: 15 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 33 minutes minutes
Servings: 24

Ingredients

Rosé Cupcakes

  • 2½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1½ cups unsalted butter at room temperature (3 sticks)
  • 2 whole eggs, at room temperature
  • 2 egg whites, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sparkling rose wine

Rosé Buttercream Frosting

  • 5 cups powdered sugar
  • 2½ cups unsalted butter, at room temperature (5 sticks)
  • ½ cup sparkling rose wine
  • 4 teaspoons vanilla extract

Instructions

Rosé Cupcakes

  • Preheat the oven to 350°F and line a cupcake pan with 12 liners.
  • In a large bowl combine the flour, baking powder and salt. Set aside. In the bowl of a stand up mixer add the butter and sugar. Beat on medium high speed until the butter is light and fluffy, around 2 minutes. Add the eggs, egg whites and vanilla and beat until just combined. Do not overmix.
  • Take the dry mixture and alternate adding it to the mixer on low speed with the champagne. Mix until all the flour is combined.
  • Add the mixture to the cupcake liners ¾ full. Bake for 18-20 minutes until the tops of the cupcakes are golden brown and a toothpick can come out clean from the center. Transfer to a cooling rack and let them cool completely before frosting.

Rosé Buttercream Frosting

  • Add the butter and powdered sugar to bowl of a stand up mixer using the paddle attachment. Beat until light and fluffy, around 2-3 minutes. Turn the mixture off and scrape down the sides. Add the champagne and vanilla and beat for 8 minutes on medium high speed until light and fluffy.
  • Take the cupcakes and cut a circle in the middle using a butterknife. Use a small spoon to cut out the center. Fill with sprinkles. Pipe frosting over the sprinkles and into a triangle. Cover with more sprinkles and serve!

Looking for more cupcake inspiration? Try my Pina Colada Cupcakes or Flourless Chocolate Cupcakes with Raspberry Frosting

Pictures by Cassie Scott Photography

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Filed Under: Cakes, Dessert, Parent Recipes Tagged With: buttercream, Cake, cupcakes, Rosé, vanilla

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I'm Lauren. I live in Chicago, IL with my husband and pom Aiden. To learn more about me you can click below! Xx Lauren learn more!

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