Rosé Wine Cupcakes
These easy Rosé Wine Cupcakes start with boxed cake mix and spike it with rosé! The fluffy vanilla cupcakes get a flavor upgrade with everyone's favorite pink wine. And you'll love the Rosé Buttercream on top!
Servings: 12 cupcakes
Calories: 571kcal
Ingredients
For the cupcakes
- 15 ounce cake mix, vanilla
- 1 egg
- ½ cup butter
- ½ cup buttermilk
- ½ cup rosé wine
For the frosting
- 1 cup butter
- 1/4 cup vegetable shortening optional
- 4 cups confectioners sugar also known as powdered sugar
- 1/4 cup heavy cream
- 1/8 tsp salt
- 2 tsp vanilla extract
- ¼ cup rosé wine
- 2 drops pink food coloring
Instructions
For the cupcakes
- Preheat oven to 400 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl (stand mixer or batter bowl with hand mixer), whip up the butter and egg until fluffy (around 3 minutes).
- In 3 additions add the cake mix, buttermilk and rosé (beginning and ending with the cake mix).
- Divide the batter between the cupcake liners.
- Bake for 16 minutes or until done.
- Remove from oven and place on a cooling rack to cool completely.
For the frosting
- In a large bowl whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes.
- Add half the confectioners sugar and whip until fluffy.
- Add vanilla extract and half the heavy cream and mix until fluffy.
- Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it’s light and airy.
- Add the rosé wine and food coloring and mix well.
- Decorate cupcakes with frosting and finish with sprinkles.
Notes
The shortening says optional. I like to use it to help keep the frosting stable. Which really means it makes it hold its shape and look prettier for longer.
This recipe is based on my Basic Buttercream recipe. You can read that post here if you have questions!
Don't want to open a full bottle of rosé just to make these cupcakes? Pick up a pack of individual-sized bottles next time you are at the store. That way you will have enough for the recipe and not a ton leftover.
Don't want these to be boozy at all? Just leave it out! The recipe will still taste amazing. Or just leave it out of the buttercream. The vanilla buttercream recipe is seriously my FAVORITE!
Nutrition
Serving: 1cupcake | Calories: 571kcal | Carbohydrates: 70g | Protein: 3g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 83mg | Sodium: 492mg | Potassium: 64mg | Fiber: 1g | Sugar: 55g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
