Springtime Makes Me Want Rosé Cupcakes

You may remember my sauvignon blanc cupcakes from a few months ago..

Those bad boys were a big hit and tasted amazing. Since rosé is the wine of the summer, I figured we’d come back in with another round of cupcakes, just a summer edition. I’m using Whispering Angel Rosé in these cupcakes because it is easily my favorite rosé. It’s moderately priced, crisp and fruity. It’s a wine you can enjoy all 24/7/365.

I was also inspired by Whispering Angel infused gummy roses from Sugarfina that I was able to pick up last week.



Eating @thewhisperingangel infused rosé gummy roses for lunch today because it’s Friday #yas 💕🍷✨ #yeswayrosegummies

A photo posted by Chel Loves Wine (@chelloveswine) on

I hope you enjoy these cupcakes and make sure to tag me in your pictures if you make them! I’d love to see! As always, please do not drink these cupcakes and drive, operate heavy machinery, text ex boyfriends, etc. because they do contain alcohol. 

Magical Rosé Cupcakes
Serves 24
Everyone knows that I LOVE rosé so I have created magical rosé cupcakes for your enjoyment
Write a review
Prep Time
40 min
Cook Time
1 hr 40 min
Total Time
2 hr
Prep Time
40 min
Cook Time
1 hr 40 min
Total Time
2 hr
  1. Cupcakes
  2. 1 Box of white cake mix (I'm using Betty Crocker)*
  3. 3/4 cup water
  4. 1/3 cup vegetable oil
  5. 3 egg whites
  6. 1/2 cup rosé
  7. 5 drops of red food coloring
  8. *ingredients may vary based on brand of cake mix
  9. Filling
  10. 3/4 cup strawberry jam or preserves
  11. Frosting
  12. 1 package of Pillsbury Purely Simple Buttercream Frosting Mix
  13. 1 stick of butter, softened
  14. 1/4 cup Rosé
  1. Heat oven to 350°F (325°F for dark or nonstick pans). 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).
  2. 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.
  3. 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.
  4. For the frosting, in a large bowl combine the Pillsbury Purely Simple Buttercream Frosting Mix and butter electric mixer on low speed until blended. Beat in 1/4 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with fresh sliced strawberries.
  1. Betty Crocker recipe uses raspberries but I find strawberries compliment the taste of the rosé better, since most rosé have a strawberry taste and smell to them.
Adapted from Betty Crocker
Adapted from Betty Crocker
Chel Loves Wine http://www.chelloveswine.com/
 photo from Betty Crocker