I'll be honest, I'm not a huge fan of just drinking rosé wine. But reduced down and put into cupcake form? Sign me up! These rosé cupcakes are topped with dried rose petals and just scream elegance. They are the perfect Valentine's Day dessert and surprisingly easy to make!
make the rosé reduction
I like to make a rosé reduction for these cupcakes because the flavor is much more concentrated than regular rosé and it incorporates much better into the buttercream.
- In a small saucepan, bring 1 cup rosé to a boil over medium-high heat.
- Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less than ½ cup, about 15 minutes.
- Set aside to cool completely. You want it room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
cupcake decorating tips
- Make sure you let the cupcakes cool completely before frosting!!
- For extra rosé flavor, you can use a pastry brush to lightly brush a little bit of the rosé reduction on top of the cupcakes before frosting!
- To decorate all of my cakes and cupcakes, I use this Wilton Decorating Kit* and I love it! It’s super easy to use and has a ton of tips in different sizes. For these cupcakes, I used the 1M tip*.
- I also sprinkled some dried rose petals* on top as a garnish.
If you make these rosé cupcakes, please leave us a star rating and review at the bottom of the page! This provides helpful feedback to both me and other readers! Happy baking!
- 1 cup rosé wine
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons rosé reduction
- In a small saucepan, bring 1 cup of rosé to a boil over medium-high heat.
- Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less that ½ cup, about 15 minutes.
- Set aside to cool completely. You want it to be room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, sugar, eggs, vanilla, and rosé reduction together until combined.
- Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let cupcakes cool completely before frosting.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and vanilla until smooth and creamy.
- Add in the rosé reduction 1 tablespoon at a time until fully combined. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
- Frost cooled cupcakes. I used a Wilton 1M tip for these photos.
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