Raspberry Rosé Cupcakes

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

What’s better than a glass of rosé? Baking into a cupcake topped with fresh raspberry frosting and sprinkles.

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One good thing to come out of all this social isolation? Lots of Skype dates with friends! One friend even rounded up a bunch of local comedians and hosted a virtual live stand up show.

Both Bob and I have had happy hour skype sessions with friends, drinking our beverage of choice. That way anyone needing a drink during this mayhem doesn’t have to drink alone.

I decided to eat my wine instead of drinking it in order to make these rosé cupcakes topped with fresh raspberry frosting. Topped with plenty of sprinkles to help brighten your day.

To create these cupcakes, I had help from Adams Extract twice as strong vanilla extract, natural food coloring, and Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Friday #SpringSweetsWeek Recipes

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• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
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• Carrot Cake Muffins by Books n’ Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Dark Chocolate Raspberry Almond Truffles by Family Around the Table
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
• Lemon Blueberry Fritters by Cindy’s Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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• PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
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• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene’s Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy

Three years ago: Root Beer Glazed Ham

Four years ago: Weekly Meal Plan: March 28-April 3

Five years ago: Blood Orange Curd

Six years ago: Pig Cupcakes

Seven years ago: Dark Chocolate Peanut Butter Half & Half Cookies

RASPBERRY ROSÉ CUPCAKES

Print

Yield: 2 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 box white cake mix
• 1/3 cup plain Greek yogurt
• 1-1/3 cup rosé wine
• 3 eggs, room temperature
• A couple drop Adams Extract red food coloring, if desired

FROSTING

• 1 cup unsalted butter, room temperature
• 1 tsp Adams Extract twice as strong vanilla extract
• 1/2 tsp salt
• 6 oz. fresh or frozen raspberries, pureed, plus extra for garnish
• 3–4 cups powdered sugar, sifted
• Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend (white, pink, gold), for decoration

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together cake mix, yogurt, wine and eggs for about 3 minutes until nice and smooth. Spoon batter into 24 cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool completely.
4. To make the frosting, cream butter, vanilla, and salt in a mixer bowl. Add 1 powdered sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining powdered sugar, 1 cup at a time.
5. When the frosting is not runny, but still a bit thick, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then pipe frosting on cool cupcakes. Garnish with fresh raspberries and sprinkles if desired.

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This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.