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Raspberry rosé cupcakes


  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 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!)

Instructions

  1. Preheat oven to 350.
  2. Pour rosé over raspberries and toss gently to combine. Set aside.
  3. Whisk together flour, baking powder and salt. Set aside.
  4. In a large bowl beat butter and ¾ cup sugar for 3-5 minutes, until light and fluffy.
  5. Add eggs one at a time, fully combining after each.
  6. Add sour cream and vanilla and beat to combine until smooth.
  7. Add dry ingredients and mix on low until just combined (do not over mix!).
  8. Drain raspberries (reserve liquid!!) and add to batter, gently folding them in.
  9. Fill each muffin tin about ¾ of the way. Bake for 20-22 minutes.
  10. 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.
  11. 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.
  12. Top cupcakes with whip cream.

Notes

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 1/4 cup into the full batter before filling the pan!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes