Strawberry Rosé Cupcakes
Whip up Strawberry Rosé Cupcakes for a fresh, bubbly treat that dazzles any gathering.
Ingredients
- 1 cup (190 g) granulated sugar
- ¼ cup (59 ml) vegetable oil
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (59ml) sour cream (or Greek Yogurt)
- 1 ¼ cup (175 g) all-purpose flour
- 1 ½ teaspoons (5.6g) baking powder
- ½ teaspoon salt
- ½ cup (118ml) sparkling Rosé
- 3 tablespoons (44ml) milk
- 10 ounces strawberries, chopped
- 1 tablespoon(12g) granulated sugar
- 1 tablespoon (11.6g) all-purpose flour
- 1 tablespoon (15ml) lemon juice (or water)
- 1 cup (229g) unsalted butter
- 4 cups (520g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 1 tablespoon (15ml) heavy whipping cream
- 1-2 tablespoons (15ml) sparkling rosé
Instructions
Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F and line a standard cupcake pan with delicate paper liners. Place the pan on the painted white pine surface so it’s ready — having the liners seated prevents overfilling and keeps the tops even. While the oven warms, set out a medium mixing bowl and a cookie scoop so you can work efficiently when the batter is ready.
Step 2: Combine Wet Ingredients and Build the Batter
In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla until glossy and well combined, scraping the bowl down as you go. Mix in the sour cream (or Greek yogurt) until silky, then add the sifted flour, baking powder, and salt; turn the mixer on low and slowly pour in the sparkling Rosé and a little milk to loosen the batter. Finish with a quick final fold by hand until the batter is homogenous: smooth, slightly pale with a faint rosé sheen and a ribbon-like texture that still holds a bit of air.
Step 3: Portion, Bake, and Cool Completely
Using a large cookie scoop, divide the batter evenly into the liners, filling each about two-thirds full to allow room for rise. Bake at 350°F for 14–16 minutes, testing for doneness by inserting a toothpick until it comes out clean. Remove from the pan and cool completely on a wire rack so the crumb sets and the centers are ready for filling.
Step 4: Cook the Strawberry Rosé Filling and Chill
Combine the chopped strawberries with the tablespoon of sugar, tablespoon of flour, and the lemon juice in a small saucepan. Cook until the strawberries break down and the mixture boils and thickens, then reduce the heat and simmer gently until glossy and jammy. Remove from heat and cool fully — chilling in the refrigerator helps the filling gel to a spreadable, jewel-like consistency.
Step 5: Core and Fill the Cupcakes
When the cupcakes are cool, cut or corer out the center of each cupcake to create a small cavity. Spoon or pipe the chilled strawberry-rosé filling into each hollow until just level with the top of the crumb; keep any extra filling nearby for decoration or tasting. The filled center should be moist and slightly syrupy, contrasting with the tender cake surrounding it.
Step 6: Whip the Frosting and Pipe the Final Swirl
Whip the room-temperature butter until light and pale, then gradually add powdered sugar alternating with the vanilla, cream, and a splash of sparkling Rosé until the buttercream is airy and spreadable. Transfer to a piping bag fitted with a 1M tip and pipe generous swirls onto each filled cupcake. Finish with a half-sliced fresh strawberry and a small green sprig on each top for brightness, arranging the completed cupcakes on your chosen serving platter.
Notes
- Use room‑temperature butter for a smoother frosting.
- Chill the filling completely before piping to avoid leaks.
- For a brighter pink hue, add a touch more rosé or a few drops of natural beet juice.
- Store cupcakes in a single layer to prevent frosting from sticking together.
- If using a glass pan, reduce bake time by 2 minutes to avoid over‑browning.