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Rosé All Day Cupcakes

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Rosé Cupcakes
  1. Preheat the oven to 350°F and line a cupcake pan with 12 liners.
  2. 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.
  3. Take the dry mixture and alternate adding it to the mixer on low speed with the champagne. Mix until all the flour is combined.
  4. 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
  1. 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.
  2. 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!