The only thing better than Rosé, is Rosé in cupcake form! This easy cupcake recipe has Rosé in not only one but three parts of the recipe; the cupcake, the strawberry compote, and the buttercream. These cupcakes are SO moist yet still light, airy and bubbly from the Rosé. They are sweet, but fresh from the strawberries and the best part...they may make you a little tipsy 😉

I couldn't be more excited about this recipe. Last night I was sipping on my Rosé, watching Netflix and trying to develop the perfect cupcake recipe for Valentines Day. Valentines Day is coming up soon and I wanted something that screamed love, romance but also elegance; and like most of my recipes I wanted something that would impress my husband but would not be too much work. And then it hit me...put the Rosé in the cupcakes! I mean its valentines day we are going to be drinking it anyway, why not eat it too!
Rosé has a very mild flavor, so in this cupcake you taste a light hint of it as well as a sweet, tart tang from the strawberry compote. But trust me you will taste the Rosé since there is almost half a bottle of it in this recipe! Oops! Its not my fault though. I just have a heavy hand, and I'm sticking to that story! It is also very important you get a sparkling Rosé because it adds an airiness to the cake, creating the perfect texture.
Deep inside these cupcakes is a sweet strawberry and Rosé compote. YESSS! It is amazing! You won't be disappointed when you hit this sweet tangy and boozy center. The lemon zest is so important. It adds that level of citrus that brightens the whole thing up. And not to mention the red color is oh so perfect for Valentines Day. These cupcakes scream love and special occasion
Once you are done icing your cupcakes and they are looking pretty, the final touch is that sweet red drizzle on top. I like to take any extra compote that I have and blend it up so that it is smooth. Then I strain out any additional chunks of strawberries and then top it off with another tablespoon, or two of Rosé. Mix it up and drizzle it on. Why not add an extra layer of alcohol goodness?
Since it is almost February... aka the month of all things strawberry, boozy and sweet... I feel as though this cupcake really hits the spot. My favorite part of this recipe is that when you are done you get to finish any extra Rosé that is left over...which I just so happen to be doing right now as I write this post 😉
Tips:
- Use oil instead of butter. Ok so you will see that I do this in a lot of my bread and cake recipes. It just truly leads to the most moist cakes!
- Add sour cream and buttermilk. These are my go to secretes in my cakes. They always make the cake more moist.
- Rosé is a very mild flavor so you do not want to overpower it with too much. That is why I do not add vanilla to my buttercream or even too much vanilla in my cake. It is also why I add the Rosé to every part of this cupcake! The more the merrier... literally!
- Use a Sparkling Rosé. This adds a light airy texture to your cake!
- Use the bottom of a piping tip to cut out the center wholes of your cupcakes (for your compote filling). This creates a perfect even circle every time.
- When piping your buttercream make sure your buttercream is cold. This helps your frosting stand high. I used a #902 pastry tip when frosting but you can use any tip you want or even frost them by hand.
- When filling your pastry bag with your buttercream, place your bag in a tall drinking glass and wrap the bag over the edges. This just creates an easier way to fill your bag.
There is no way to make your valentine happier than from the sweet smell of strawberries and rosé baking in the oven, knowing they are about to indulge in this goodness. I promise this will make for the perfect end to your Valentines Day night, and if its not too redundant...don't forget to wash them down with a glass of Rosé 😉
Lastly, if you try out this recipe, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don't forget to tag me on Instagram!
Rosé Cupcakes with a Strawberry Compote and Rosé Buttercream
Ingredients
Cupcake
- 1 ¾ cups flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sparkling Rosé
- ½ cup buttermilk
Rosé Buttercream
- 1 cup salted butter
- 5 cups powdered sugar
- 2 tablespoon buttermilk
- 4 tablespoon Rosé
- 4 oz cream cheese
Strawberry Compote
- 16 oz strawberries
- 1 tablespoon sugar
- 1 tablespoon Rosé
- zest of 1 lemon
Instructions
Cupcake
- In a large bowl mix your sugar, oil, eggs, vanilla, sour cream, buttermilk and Rosé.
- In a separate bowl combine your flour, baking powder, and salt.
- Add your dry ingredients to your wet ingredients and mix.
- Line your cupcake tin with cupcake liners. Using a ¼ cup measuring cup, scoop out batter into each liner.
- Bake at 350 degrees F for 20 minutes. Let cool.
Strawberry Compote
- Chop up your strawberries.
- In a medium sauce pan combine your strawberries, sugar, Rosé, and lemon zest. Simmer on a medium heat for about 15 minutes until your strawberries are soft and your liquid is reduced and thickened. Set aside to cool.
- In the center of each cupcake, use the bottom of a small piping tip to cut out the center of each cake. Do not scoop out to the bottom of each cake (only about half way).
- Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.
Rosé Buttercream
- In a large bowl mix your softened butter, cream cheese, Rosé, and buttermilk.
- Add your powdered sugar. Mix until combined. If it is too thick add more Rosé. If it is too thin add more powdered sugar.
- Chill your frosting in the fridge for about 15 minutes.
- Using a piping tip of your choice, fill your piping bag with your buttercream.
- Pipe/frost your cupcakes.
- To finish, make a simple drizzle for decoration. Put the left over compote and two more tablespoons of Rosé in a blender or food processor. Blend until smooth. Strain your compote to remove any more chunks. Drizzle on top with a spoon or piping bag.
- Serve room temperature or cold. Enjoy!
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