July 16, 2018

Strawberry Rosé Cupcakes

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These Strawberry Rosé Cupcakes are a dense vanilla sponge cake spiked with rosé. These cupcakes are filled with a fresh strawberry filling and topped with a whipped vanilla buttercream.

I am having so much fun this summer with cupcakes, especially with the berries and the booze! Is this why we’re friends? I think so.

I can’t say I am a raging rosé fan, until I found sparkling rosé. I just prefer the bubbles. I think some rosé is just too sweet for me and I prefer something a little more dry. I love the light and crispy flavor you get from a good sparkling rosé.

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 these cupcakes, I used Ruffino Rosé because that seems to be my favorite prosecco these days, and I thought I’d give their rosé a try. It was super good!

I like the way the bubbles help incorporate a little bit of air into an otherwise dense but moist cupcake base. This recipe is adapted from my Vanilla Cupcakes which is a thinner batter, but produces sponge-like texture for the cupcakes.

These cupcakes are filled with a fresh strawberry compote, a similar filling to what I used for my Strawberry Mascarpone Layer Cake and my very popular Strawberry Cheesecake Poke Cake.

To make the filling, start by dicing the strawberries and tossing them in some sugar and flour (or cornstarch) and then cooking over the stove until they are reduced to a sauce and thickened. The compote will definitely thicken some as it cools as well.

To remove the centers of the cupcake, I used my favorite cupcake corer. However, since these cupcakes are so dense, it also works well to cut the centers out with a knife.

Here’s a tip, save the tops of the cupcakes that you cut out. I like to place them back on top of the compote after filling the cupcakes so help add some structure.

For the frosting, I’ve made a simple vanilla buttercream but added a touch of rosé into the frosting. You can’t necessarily taste the rosé but I think it helps cut down the sweetness a little bit.

The key to this frosting is to make sure you whip it, A LOT, starting with the butter. I actually use cold butter for most of my frostings. I just cut the butter into cubes and then just whip it for a few minutes. The butter gets lighter in texture and resembles a super smooth and “spreadable” texture.

A little powdered sugar, some vanilla extract, heavy cream (or milk) and some rosé to round out this frosting. Simple yet sophisticated. Finish off these cupcakes with a sliced strawberry. These are perfect for a Sunday afternoon.

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Strawberry Rosé Cupcakes

Author: Beyond Frosting
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Yield: 12-14 cupcakes

Print Recipe

Description

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.

Ingredients

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) light 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

Instructions

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 and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt, and beat on low speed while slowly pouring in the rosé and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
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 sauce pan, 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 breakdown, 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. 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 pipping tip, pipe the frosting onto the cupcakes.