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Strawberry Rosé Cupcakes

Strawberry Rosé Cupcakes

Make Strawberry Rosé Cupcakes: tender, wine-kissed cupcakes filled with strawberry jam and topped with rosé buttercream.

Prep Time25 minutes
Cook Time16 minutes
Total Time41 minutes
Yield12

Ingredients

Instructions

Step 1: Preheat and Prepare the Pan

Preheat the oven to 350°F and line a 12-cup muffin tin with simple white or pale-pink paper liners; set the pan on the white quartzite tabletop so everything stays organized. This is the first practical step—get the oven temperature stable and the liners ready so you can move quickly once the batter is mixed.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla. Beat on medium speed until the eggs and oil are well incorporated and the mixture looks cohesive and slightly glossy, scraping down the bowl as needed. Mix in the sour cream (or Greek yogurt) and continue beating until the mixture is smooth, pale, and uniform in texture.

Step 3: Add Dry Ingredients and Rosé to Build the Batter

Sift or whisk together the flour, baking powder, and salt, then add the dry blend to the wet mixture. With the mixer running on low, slowly pour in the sparkling Rosé and the milk, allowing the liquid to fully incorporate into the batter; finish with one quick fold by hand for a silkier crumb. The result should be a smooth, slightly glossy pale batter with a medium-thick ribboning texture, ready to portion.


Step 4: Portion, Bake, and Cool

Using a large cookie scoop, divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 14–16 minutes until a toothpick inserted in the center comes out clean. Remove the tray and allow the cupcakes to cool completely on the counter so the crumb firms up before coring.

Step 5: Cook and Chill the Strawberry Filling

Combine the chopped strawberries with the tablespoon of granulated sugar, the tablespoon of flour, and the lemon juice in a small saucepan. Cook over medium-high heat until the fruit breaks down, the mixture boils and bubbles, then reduce heat and simmer for about five minutes until it thickens into a glossy jam-like sauce. Pull from heat and chill the filling until fully cooled and set; it will thicken more as it cools.

Step 6: Core and Fill the Cupcakes

Once the cupcakes are completely cool, cut out the center of each cupcake using a small knife or corer. Spoon or pipe the chilled strawberry filling into each cavity, taking care to leave a small dome so the frosting sits neatly on top. Reserve any extra filling for serving.

Step 7: Whip the Rosé Buttercream

Cut the unsalted butter into tablespoon pieces and whip in the stand mixer with the paddle until pale and airy, about 3–4 minutes. Alternate adding the powdered sugar in batches with the vanilla, heavy cream, and a tablespoon (or up to two) of sparkling Rosé, starting on low to combine then increasing to high and beating until the frosting is light, glossy, and holds a defined peak.

Step 8: Pipe, Garnish, and Present the Cupcakes

Fit a large piping bag with a 1M tip and pipe generous swirls of buttercream onto each filled cupcake, finishing with a fresh strawberry slice and a tiny sprig of greenery tucked at the base of the berry. Arrange the finished cupcakes on a shiny silver platter for serving—one cupcake can be halved to display the pink strawberry core and the soft, tender crumb of the baked cake.


Notes