Rosé Wine Cupcakes

Health score
1%
Rosé Wine Cupcakes
70 min.
24
316kcal

Suggestions


Indulge in a delightful twist on a classic dessert with these exquisite Rosé Wine Cupcakes! Perfect for celebrations, gatherings, or simply treating yourself, these cupcakes combine the elegance of rosé wine with the sweetness of fresh raspberries, creating a flavor profile that is both refreshing and indulgent.

Imagine biting into a moist, tender cupcake infused with the subtle notes of rosé, complemented by a luscious raspberry filling that bursts with flavor. Topped with a creamy rosé wine frosting and garnished with fresh raspberries, these cupcakes are not only a feast for the taste buds but also a visual delight.

Whether you're hosting a summer soirée, a bridal shower, or just want to impress your friends with your baking skills, these Rosé Wine Cupcakes are sure to be a hit. The combination of the light, fruity wine and the rich, buttery frosting creates a harmonious balance that will leave everyone craving more. Plus, with a preparation time of just 70 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing—or keeping all to yourself!

So, gather your ingredients and get ready to elevate your dessert game with these charming Rosé Wine Cupcakes. They’re not just cupcakes; they’re a celebration in every bite!

Ingredients

  • 0.3 cup butter softened
  •  egg whites 
  • drops food coloring red
  • cups powdered sugar 
  • 24 servings raspberries fresh
  • 0.8 cup raspberry jam seedless
  • 0.1 teaspoon salt 
  • 0.3 cup vegetable oil 
  • 0.8 cup water 
  • box cake mix white
  • 0.3 cup cooking wine 
  • 0.5 cup cooking wine 

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
  3. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  4. Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
  5. In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes.
  6. Garnish with raspberries.

Nutrition Facts

Calories316kcal
Protein2.63%
Fat19.19%
Carbs78.18%

Properties

Glycemic Index
6.71
Glycemic Load
4.84
Inflammation Score
-3
Nutrition Score
6.4404348769914%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.04mg
Quercetin
0.63mg

Nutrients percent of daily need

Calories:315.81kcal
15.79%
Fat:6.78g
10.44%
Saturated Fat:2.52g
15.72%
Carbohydrates:62.18g
20.73%
Net Carbohydrates:57.92g
21.06%
Sugar:46.3g
51.45%
Cholesterol:6.78mg
2.26%
Sodium:193.28mg
8.4%
Alcohol:0.87g
100%
Alcohol %:0.74%
100%
Protein:2.09g
4.18%
Manganese:0.46mg
23.12%
Vitamin C:16.66mg
20.19%
Fiber:4.25g
17.02%
Vitamin K:11.05µg
10.52%
Phosphorus:95mg
9.5%
Folate:29.18µg
7.29%
Vitamin E:1.04mg
6.95%
Calcium:66.52mg
6.65%
Vitamin B2:0.1mg
6.05%
Iron:0.94mg
5.22%
Vitamin B1:0.07mg
4.56%
Selenium:3.16µg
4.52%
Vitamin B3:0.9mg
4.48%
Magnesium:17.46mg
4.37%
Copper:0.09mg
4.34%
Potassium:127.86mg
3.65%
Vitamin B5:0.28mg
2.77%
Zinc:0.38mg
2.51%
Vitamin B6:0.05mg
2.3%
Vitamin A:98.59IU
1.97%