Print

Perfect Sparkling Rosé Mocktail Cupcakes with Bubbly Pink Buttercream

sparkling rosé mocktail cupcakes - featured image
Print Recipe

These cupcakes combine the festive sparkle of sparkling rosé with a light, airy pink buttercream for a fun, fuss-free treat perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) sparkling rosé or non-alcoholic sparkling pink drink
  • ¼ cup (60 ml) milk (whole or 2%)
  • 1 cup (230 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons sparkling rosé syrup (made by reducing sparkling rosé with sugar)
  • A few drops pink food coloring (optional)
  • A pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the sparkling rosé syrup: Pour ½ cup (120 ml) sparkling rosé and 2 tablespoons sugar into a small saucepan. Simmer over medium heat until reduced by half and syrupy, about 10-12 minutes. Let cool completely.
  3. In a bowl, whisk together 1 ¾ cups (220 g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  4. Using a mixer, beat ½ cup (115 g) softened unsalted butter and 1 cup (200 g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with ½ cup (120 ml) sparkling rosé and ¼ cup (60 ml) milk. Begin and end with dry ingredients. Mix each addition just until combined—don’t overmix.
  7. Spoon the batter evenly into the 12 liners, filling about ⅔ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should spring back lightly when touched.
  9. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool fully.
  10. Beat 1 cup (230 g) softened unsalted butter on medium speed until creamy, about 2 minutes.
  11. Gradually add 3 cups (360 g) powdered sugar, beating well after each addition.
  12. Mix in 3 tablespoons cooled sparkling rosé syrup and a pinch of salt. Add a few drops of pink food coloring, if desired. Beat on high for 3-4 minutes until fluffy and spreadable.
  13. Use a piping bag or spatula to frost the cooled cupcakes with the bubbly pink buttercream.
  14. Serve and enjoy. These cupcakes taste best the day they’re made but keep well for up to 2 days at room temperature.

Notes

Ensure butter and eggs are at room temperature to avoid curdling. Do not overmix batter to keep cupcakes light and airy. Watch syrup carefully to prevent burning. Chill buttercream if too soft and re-whip; add milk or syrup if too stiff. Frost cupcakes only when fully cooled to prevent melting.

Nutrition

Keywords: sparkling rosé cupcakes, mocktail cupcakes, pink buttercream, party cupcakes, festive cupcakes, non-alcoholic dessert

Find it online: https://tastypierecipes.com/perfect-sparkling-ros-e-mocktail-cupcakes-easy-bubbly-pink-buttercream-recipe/