- 1 pint raspberries
- ¼ cup rosé
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cup + 2 tablespoons sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 ½ cups whipped cream (homemade or store bought is fine!)
- Preheat oven to 350.
- Pour rosé over raspberries and toss gently to combine. Set aside.
- Whisk together flour, baking powder and salt. Set aside.
- In a large bowl beat butter and ¾ cup sugar for 3-5 minutes, until light and fluffy.
- Add eggs one at a time, fully combining after each.
- Add sour cream and vanilla and beat to combine until smooth.
- Add dry ingredients and mix on low until just combined (do not over mix!).
- Drain raspberries (reserve liquid!!) and add to batter, gently folding them in.
- Fill each muffin tin about ¾ of the way. Bake for 20-22 minutes.
- While cupcakes bake, combine the reserved liquid from the raspberries with more rosé until you get ¼ cup. Combine with remaining 2 tablespoons sugar in a small saucepan and heat over low heat just until sugar dissolves.
- Let cupcakes cool for a few minutes and then use a toothpick or cake tester to poke a few holes in each. Pour about 1 teaspoon of the rosé mixture over each one. Let cool completely.
- Top cupcakes with whip cream.
You can use raspberry jam instead of fresh raspberries for an equally delicious cupcake. Just leave out the raspberries (duh), and either swirl in 1 teaspoon of jam/preserves to each cupcake after you add the batter to the pan, or swirl about ¼ cup into the full batter before filling the pan!
I don't make cupcakes often, but when I do I put wine in them.
Welcome to me.
Last year I did a lot of rosé + strawberry recipes, and this year I shifted my attention to the tiny, slightly tart raspberry. I knew I wanted to try my hand at a rosé cake or cupcakes, and the idea of a white cake + fresh berries just sounded SO perfect.
One of my favorite little tricks with cakes, is replacing the liquid/milk with sour cream. It makes the cake more...cakey? And in this one, it's helps the cupcakes stand up to the rosé syrup you pour over when they come out of the oven.
But listen. If you don't want to use fresh raspberries, or maybe can't find them, a raspberry jam swirl is also perfect here. I did both in this batch, which is quite obvious in the photos. Honestly, the jam-swirled ones are beautiful so I wouldn't blame you for going that route from the get-go (check out the notes in the recipe above!).
I went super simple and just topped these babies with fresh whipped cream, but you best believe a yummy vanilla icing would be incredible here too. You do you!
Hope you love these. They'll make a great Memorial Day Weekend treat! WINK WINK.