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Fluffy Pink Rosé Cupcakes with Easy Buttercream Frosting

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These whimsical cupcakes feature a tender, pastel pink crumb infused with rosé wine and vanilla, topped with a creamy buttercream frosting. Perfect for celebrations, they’re light, fluffy, and come together quickly for a showstopping dessert.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g)
  • 2 teaspoons baking powder (10g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, separated
  • 1/2 cup rosé wine (120ml)
  • 2 teaspoons vanilla extract (10ml)
  • 1–2 drops pink gel food coloring (optional)
  • For the Buttercream Frosting:
  • 1/2 cup unsalted butter, softened (115g)
  • 2 1/2 cups powdered sugar, sifted (300g)
  • 2 tablespoons rosé wine (30ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt
  • 1 drop pink gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper cupcake liners. Allow butter and eggs to come to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Add egg yolks and vanilla extract to the butter mixture. Beat until just combined.
  5. With mixer on low, pour in rosé wine. Add pink gel food coloring if desired. Mix until incorporated.
  6. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.
  7. In a clean bowl, beat egg whites on high until stiff peaks form (about 2-3 minutes).
  8. Gently fold whipped egg whites into the batter in three additions using a rubber spatula, being careful not to deflate.
  9. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  10. Bake for 18-22 minutes, rotating pan halfway, until cupcakes spring back when lightly touched and a toothpick comes out clean.
  11. Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.
  12. For the buttercream: Beat softened butter until creamy. Gradually add powdered sugar, beating until thick.
  13. Add rosé wine, vanilla extract, pinch of salt, and pink food coloring if desired. Beat until fluffy and smooth, about 2 minutes.
  14. Pipe or spread frosting onto cooled cupcakes. Garnish as desired.

Notes

For gluten-free, use a 1:1 blend. For dairy-free, substitute vegan butter and dairy-free milk. Non-alcoholic versions can use pink grape juice or lemonade. Whip egg whites in a clean, grease-free bowl for best results. Do not overmix batter or overbake cupcakes. Frost only when cupcakes are fully cool. Store in airtight container at room temperature for 2 days, or refrigerate for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: rosé cupcakes, pink cupcakes, buttercream frosting, wine dessert, party cupcakes, easy cupcakes, celebration dessert, fluffy cupcakes, spring dessert, bridal shower cupcakes

Find it online: https://bitematrix.com/fluffy-pink-ros-e-cupcakes-recipe-easy-buttercream-frosting/