Rosé Champagne Mini Cupcakes

The only thing I love more than cocktails is probably cupcakes. That’s why I love turning cupcakes into little bite-sized boozy treats.

I’ve made regular champagne cupcakes for holidays like New Year’s Eve and Valentine’s Day, but switching it up to rosè makes these perfect for warmer weather and would be a great dessert to serve for Mother’s Day, a birthday, bridal or baby shower.

Let’s face it, I will get my dose of rosé anyway I can, and it doesn’t hurt that they’re pink too. There can never be enough PINK!

Rosé Champagne Mini Cupcakes, serves 48 mini cupcakes or 1 dozen regular cupcakes

1 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sour cream or greek yogurt
1/2 cup sparkling rosé wine
5 drops of red food coloring

Set your oven to 350°. In the bowl of your stand mixer, cream together the sugar and butter until fluffy. Add eggs and vanilla extract and mix until combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl whisk together sour cream, rosé, and food coloring. Slowly add rosé mixture and flour mixture into sugar and eggs.

Distribute batter evenly with a tablespoon among lined tray and place in oven. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.

Let cupcakes cool about 15 minutes. Since they’re small, they should cool down pretty fast. While they are cooling, make the icing.

Rosé Champagne Frosting

1/2 cup unsalted butter, room temperature
4 cups powdered sugar
1/4 cup sparkling rosé wine
1 tsp. vanilla extract
5 drops red food coloring
sprinkles

In a large bowl or bowl of your stand mixer, combine all frosting ingredients and beat until smooth. Fill a pastry bag and frost the cupcakes. Decorate with sprinkles. I used white pearl and pink sparkle sprinkles.

Not only are these cupcakes pretty, but they’re so delicious. They are light and fluffy from the sour cream and bubbles in the rosè. Sometimes when you cook or bake with booze, the flavor diminishes a bit, but these definitely taste like rosé! The best part about making these is you get to drink the rest of the bottle afterward or during (I won’t judge). Either way, make sure you pour yourself a glass while you’re enjoying them. -xo Natalie

Credits//Author and Photography: Natalie Jacob.

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Yield 48 mini cupcakes

Ingredients

1x2x3x

For the cupcakes:

• ▢ 1 cup sugar
• ▢ ½ cup unsalted butter (room temperature)
• ▢ 2 eggs
• ▢ 1 tsp. vanilla extract
• ▢ 1 ¾ cups all-purpose flour
• ▢ ½ tsp. baking soda
• ▢ ¼ tsp. baking powder
• ▢ ¼ tsp. salt
• ▢ ½ cup sour cream or greek yogurt
• ▢ ½ cup sparkling rosé wine
• ▢ 5 drops red food coloring

For the frosting:

• ▢ ½ cup unsalted butter (room temperature)
• ▢ 4 cups powdered sugar
• ▢ ¼ cup  sparkling rosé wine
• ▢ 1 tsp vanilla extract
• ▢ 5 drops red food coloring
• ▢ sprinkles (white pearl and pink)

Instructions

• Set your oven to 350°. In the bowl of your stand mixer, cream together the sugar and butter until fluffy. Add eggs and vanilla extract and mix until combined.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl whisk together sour cream, rosé, and food coloring. Slowly add rosé mixture and flour mixture into sugar and eggs.
• Distribute batter evenly with a tablespoon among lined tray and place in oven. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
• Let cupcakes cool about 15 minutes. Since they’re small, they should cool down pretty fast. While they are cooling, make the icing.

For the frosting:

• In a large bowl or bowl of your stand mixer, combine all frosting ingredients and beat until smooth. Fill a pastry bag and frost the cupcakes.

  Decorate with sprinkles. I used white pearl and pink sparkle sprinkles.

© Author Natalie Jacob

Course Dessert

Cuisine American

Keywords cupcakes