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These Strawberry Rosé Cupcakes are dense vanilla sponge cakes spiked with rosé. These cupcakes are filled with a fresh strawberry filling and topped with whipped vanilla buttercream.
Boozy Rosé Cupcakes
I’ll be honest…for a long time, I thought I wasn’t a huge fan of rosé, until I found a sparkling rosé. I’ve always loved my bubbles. I prefer one that not too sweet and a little bit dry. Turns out, I also love baking with it.
These Strawberry Rosé Cupcakes are an adaptation of my vanilla cupcakes. It’s a vanilla sponge cake spiked with rosé, filled with fresh strawberry filling, and topped with whipped vanilla buttercream.
And if the flavor of rosé in cupcakes wasn’t good enough, the bubbles in the rosé incorporate air into an otherwise dense cupcake base and create a lighter, fluffier cupcake!
What You’ll Need
For the Cupcake
- Granulated Sugar
- Vegetable Oil
- Vanilla Extract
- Sour Cream – you can also use plain Greek yogurt if you don’t have sour cream
- All-Purpose Flour
- Baking Powder
- Sparkling Rosé – I used Ruffino Rosé but any type of sparkling rosé will work.
- Milk – whatever milk you have on hand works great.
For the Strawberry Filling
- Strawberries – chopped
- Granulated Sugar
- All-Purpose Flour
- Lemon Juice – water will work as well but I love the tanginess the lemon adds.
For the Frosting
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Sparkling Rosé – you can’t necessarily taste the rosé a whole lot in this frosting, but it does help cut down the sweetness.
Let’s Make Rosé Cupcakes
These rosé cupcakes are made up of three different components, but are surprisingly quick and easy to throw together!
Make the Cupcakes
- Combine wet ingredients: In a large bowl, mix together sugar, oil, eggs, and vanilla. Beat until well incorporated, then mix in sour cream.
- Add dry ingredients: Combine the dry ingredients then add into the wet ingredients, beating until fully combined. Add in the rosé, mixing constantly, until combined.
- Fill the pan: Use a large cookie scoop to divide the batter into a lined cupcake pan. Fill each liner 2/3 full.
- Bake: Bake the cupcakes at 350ºF for 14-16 minutes, then cool completely.
Make the Filling
- Reduce the strawberries: Combine strawberries, sugar, and flour in a saucepan. Add lemon juice and cook over medium-high heat until the mixture starts to boil. Reduce heat and simmer until thickened.
- Cool: Remove the berries from the heat and allow it to cool completely. Place in the fridge to speed up the process.
- Fill the cupcakes: Use a cupcake corer to cut out the center of each cupcake. Fill the center with strawberry sauce then place the cut out piece of cupcake back over the filling.
Make the Frosting
- Beat the butter first: Cut the butter into pieces, then use the paddle attachment to beat until lighter in color. This should take several minutes, as it should be light and super fluffy.
- Add powdered sugar: Alternate adding the powdered sugar 1 cup at a time wihth the liquid ingredients (vanilla, cream and then rosé. After each addition of powdered sugar, beat the frosting for a couple minutes to maintain the fluffiest of the frosting.
- Decorate the cupcakes: Transfer the frosting to a piping bag and pipe the frosting onto the cupcakes. Top the frosted cupcakes off with fresh fruit, then serve and enjoy!
- Cool the filling in advance: The filling should be cooled before filling the cupcakes. The filling can be made up to 2 days in advance and kept in an airtight container in the fridge.
- Save the tops of the cupcakes. I like to save the cored piece of cupcake to stick back overtop the filling. This provides more structure to layer on the frosting.
- Don’t over-mix the cupcake batter. Once you add the Rosé, mix minimally. The bubbles help lighten up the texture of the cupcakes. If you mix too much, you’ll flatten them out.
How to Prepare Ahead of Time
Once assembled, these rosé cupcakes are best served right away. However, you can get ahead and prep each component in advance!
- The cupcakes: Bake the cupcakes one day in advance and store them in an airtight container at room temperature.
- The strawberry filling: Cook the filling 2 days in advance and store it in the fridge.
- The frosting: I don’t recommend making the frosting ahead of time. It’s best fresh!
If you need to freeze the cupcakes, I recommend baking and cooling them completely, and freezing the cupcakes without the filling and frosting. When you’re ready to prepare, thaw the cupcakes to room temperature and then follow the recipe for the filling and frosting.
How to Store Cupcakes
Fully assembled cupcakes will last in an airtight container on the counter for 2 days. You can store them in the fridge, but the frosting will harden. If you do keep them in the fridge, let them come to room temperature before serving.
These Strawberry Rosé Cupcakes are a dense vanilla sponge cake spiked with rosé. These cupcakes are filled with a fresh strawberry compote and topped with a whipped vanilla buttercream.
For the cupcake:
- 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
For the strawberry filling
- 10 ounces strawberries, chopped
- 1 tablespoon(12g) granulated sugar
- 1 tablespoon (11.6g) all-purpose flour
- 1 tablespoon (15ml) lemon juice (or water)
For the frosting
- 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
For the cupcake:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated, scraping down the bowl as needed. Next mix in the sour cream and beat until well combined.
- Combine the dry ingredients and add to the bowl with the mix. Turn on the mixer and slowly pour in the rosé and beat until all of the ingredients are well combined. Give the batter one final mix by hand.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the filling:
- In a medium-sized saucepan, combine the strawberries with the sugar and flour and stir well. Then add the lemon juice. Cook over medium-high heat until mixture starts to break down, boil and bubble, stirring frequently.
- Reduce heat and simmer for another 5 minutes, stirring occasionally until the strawberry sauce starts to thicken.
- Remove from heat and allow the sauce to cool completely, refrigerating to help speed up the process. The sauce will thicken more as it cools.
- Once the filling has cooled, cut out the center of the cupcake using a knife or a cupcake corer. Fill the center of the cupcake with strawberry sauce. Set the leftovers aside.
For the frosting:
- Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Alternate slowly adding the powdered sugar, 1 cup at a time, with the liquid ingredients, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar and liquid ingredients have been added. Once all the ingredients have been added, beat at a high speed for about 2-3 minutes until the frosting is light and fluffy.
- In a large piping bag fitted with a 1M piping tip, pipe the frosting onto the cupcakes. Top with fresh fruit.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Champagne Cupcake, Strawberry Cupcake, Strawberry filling