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) 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
- 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.
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Keywords: Cupcake, Champagne Cupcake, Strawberry Cupcake, Rosé Cupcake