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
- 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.
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