Hey there, cupcake lovers! Is there anything better than a sweet treat to brighten your day, or make a special occasion even more special? I’m totally obsessed with baking, and I especially love whipping up easy, elegant, and totally delicious desserts. And trust me, these Rosé Velvet Mini Cupcakes? They’re the perfect little bites of heaven! I’ve been baking since I was a kid, sneaking into the kitchen to help my grandma (shhh, don’t tell!). These cupcakes are inspired by a recent girls’ night in – we were sipping rosé and dreaming up the perfect dessert, and boom! These beauties were born. They’re seriously the easiest thing to make, and they always get rave reviews!
Why You’ll Love These Delicious Rosé Velvet Mini Cupcakes
Okay, so, why are these Rosé Velvet Mini Cupcakes going to become your new go-to? Let me tell you:
- Super Easy! Seriously, you can whip these up in no time. Less stress, more cupcakes!
- That Flavor Combo! Red velvet meets rosé? Genius, I tell you! It’s delightful and a bit unexpected.
- Perfect for Any Occasion! Birthdays, girls’ nights, date nights, or just because – these are always a hit.
- Elegant & Pretty! They look so gorgeous, everyone will think you’re a professional baker. (Our secret!)
- Mini Size, Maximum Fun! Everyone loves a mini cupcake! They’re the perfect portion, and so cute.
Trust me, once you try them, you’ll be hooked!
Ingredients You’ll Need for Your Rosé Velvet Mini Cupcakes
Alright, let’s get baking! Here’s what you’ll need to make these amazing Rosé Velvet Mini Cupcakes. Don’t worry, it’s a pretty straightforward list, and most of these things you probably already have in your kitchen!
- One box of red velvet cake mix (I usually go for the classic kind – it’s just easier).
- 1 cup of rosé wine. The good stuff is great, but honestly, anything you like to drink will do!
- 1/2 cup of vegetable oil.
- 3 large eggs – room temperature is best, but if you forgot, don’t sweat it.
- 1 cup of cream cheese (full-fat for the best frosting, trust me!).
- 1/2 cup of unsalted butter, softened.
- 3 cups of powdered sugar – sift it if you want extra fluffy frosting, but it’s not essential!
- 1 teaspoon of vanilla extract. Pure vanilla is always best!
- Pink sprinkles – totally optional, but come on, they’re FUN!
See? Easy peasy! Now, let’s get these babies baking!
How to Make Perfect Rosé Velvet Mini Cupcakes: Step-by-Step Instructions
Okay, friends, this is the fun part! Get ready to make some magic happen. Don’t worry, it’s not complicated, I promise! Just follow these steps, and you’ll be enjoying these heavenly Rosé Velvet Mini Cupcakes in no time. I always say, baking should be fun, so take a deep breath, put on some music, and let’s get started!
Baking the Rosé Velvet Mini Cupcakes
First things first, preheat your oven to 350°F (175°C). That’s super important, you want that oven nice and hot! Next, grab your mini muffin tin and line it with those cute little paper liners. Now, in a big bowl, just combine the red velvet cake mix, rosé wine, oil, and eggs. Mix it all up until everything’s just combined – don’t overmix, or you’ll end up with a tough cupcake. Fill those liners about 2/3 full, and pop them in the oven for 12-15 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. Pull ’em out and let ’em cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue here!
Creating the Creamy Frosting for Your Rosé Velvet Mini Cupcakes
While those cupcakes are cooling, let’s work on the frosting! In a separate bowl (I like to use my stand mixer, but a hand mixer works too!), beat together the cream cheese and butter until they’re totally smooth. Make sure the butter’s softened, or you’ll get lumps! Then, gradually add in the powdered sugar, a little bit at a time, until the frosting is light and fluffy. This is where it goes from good to *amazing*! Finally, stir in that lovely vanilla extract. If it’s not quite pourable, add a tiny splash of milk. And remember, taste-testing the frosting is a *must* – for quality control, obviously!
Assembling Your Rosé Velvet Mini Cupcakes
Alright, time for the grand finale! Once the cupcakes are completely cool (this is important, otherwise, your frosting will melt!), it’s time to frost them! I love using a piping bag to make it look extra fancy, but a knife or a spoon works perfectly fine. Get creative with it! And then, the best part – sprinkle those pretty pink sprinkles all over the top! You can go wild, I won’t judge! Now, step back, admire your work, and get ready to enjoy these delicious Rosé Velvet Mini Cupcakes!
Ingredient Notes and Substitutions for Your Rosé Velvet Mini Cupcakes
Okay, let’s chat about a few of those ingredients, because a happy baker is a well-informed baker, right? And, let’s get real, sometimes you need to make a swap. No worries, I got you!
First up, the rosé. Don’t want to use alcohol? No problem! Just swap that cup of rosé for an equal amount of sparkling grape juice. This gives you that bubbly, festive vibe without the booze. The flavor will be a little different, but still delish. You can also make a sparkling cranberry juice version!
For the red velvet cake mix, keep in mind that I always use a box mix. I like to keep things easy, but if you have a favorite from-scratch recipe, feel free to give it a whirl! If you need a gluten-free option, you can find a gluten-free red velvet cake mix these days. Just follow the instructions on the box. For the frosting, if you’re dairy-free, use a dairy-free cream cheese and butter alternative. Taste to make sure it’s to your liking!
Tips for Success: Achieving the Best Rosé Velvet Mini Cupcakes
Listen, I’ve made my fair share of cupcakes, and trust me, a few little tricks can make a world of difference! So, here are a few tips to ensure your Rosé Velvet Mini Cupcakes are super-duper perfect.
First off, the measuring! Baking is a science, people! So, use those measuring cups and spoons accurately. Don’t eyeball it. (I know, I know, sometimes I’m tempted, too!). Also! Don’t overbake those little cuties! They cook fast, and nobody likes a dry cupcake. Keep an eye on them starting around 12 minutes, and do that toothpick test. And for that frosting, make sure your butter and cream cheese are actually soft, not just “room temperature.” Lumps are no fun! And finally, let the cupcakes cool *completely* before frosting. Otherwise, you’ll have a melty mess!
Make-Ahead and Storage Tips for Rosé Velvet Mini Cupcakes
So, you’re planning a party, or maybe just want to be prepared? Wonderful! Good news: these Rosé Velvet Mini Cupcakes are totally make-ahead friendly. Here’s the scoop!
You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. Just make sure they’re completely cool first! Then frost them right before serving. The frosting? You can make that a day ahead, too! Store it in the fridge in an airtight container, and then let it soften up a bit at room temperature before frosting. Frosted cupcakes will keep in an airtight container in the fridge for about 3-4 days. Honestly, they rarely last that long in my house!
Variations to Elevate Your Rosé Velvet Mini Cupcakes
Okay, so, you’ve mastered the basics of these awesome Rosé Velvet Mini Cupcakes? Fantastic! Feeling adventurous? Let’s jazz things up a bit! You could try a champagne frosting instead of rosé – a little extra bubbly never hurt anyone! Swap out the sprinkles for some edible glitter – because, why not? How about adding a few chocolate chips to the batter? Or maybe a swirl of raspberry jam in the middle… Ooh! The possibilities are endless, my friends. Don’t be afraid to experiment! That’s how the best recipes are born!
Nutritional Information for Rosé Velvet Mini Cupcakes (Estimated)
Heads up, everyone! The nutritional info below is just an estimate, and it can change depending on the brands and ingredients you use. So, take it with a grain of salt (or a sprinkle of sugar!)!
Frequently Asked Questions About Rosé Velvet Mini Cupcakes
You’ve got questions? I’ve got answers! Here are some of the most common questions I get about these Rosé Velvet Mini Cupcakes. Hopefully, this helps you in your cupcake journey!
Can I make these without alcohol?
Absolutely! I’ve mentioned it before, but it’s worth repeating – you can absolutely swap the rosé wine for sparkling grape juice! You can also use sparkling cranberry juice too, which gives it a fun twist! The flavor is slightly different, but the fun and deliciousness are 100% there.
Can I freeze these cupcakes?
Yep! The baked, unfrosted cupcakes freeze beautifully. Just let them cool completely, then pop them into a freezer-safe bag or container. They’ll last for about 2-3 months. When you’re ready to eat them, thaw them at room temperature, frost, and enjoy. The frosting (on the cupcakes) doesn’t freeze quite as well, so freeze them unfrosted, and add the frosting once thawed! It tastes best fresh.
What’s the best way to store them?
I find the best way to store these cupcakes, after you’ve frosted them, is in an airtight container at room temperature. They’ll stay fresh and moist for about 2-3 days, though they often disappear even faster than that! If you want to keep them a little longer, you can store them in the fridge, but they might dry out a bit. Make sure to let them come to room temperature before serving for the best flavor and texture!
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Rosé Velvet Mini Cupcakes
- Total Time: 30 min
- Yield: 24 mini cupcakes
- Diet: Vegetarian
Description
These mini cupcakes combine the flavors of red velvet with a hint of rosé.
Ingredients
- 1 box red velvet cake mix
- 1 cup rosé wine
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup cream cheese
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pink sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, combine the cake mix, rosé, oil, and eggs. Mix until just combined.
- Fill each muffin liner about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Frost the cooled cupcakes and add sprinkles if desired.
Notes
- For a non-alcoholic version, substitute the rosé with sparkling grape juice.
- You can make the frosting ahead of time and store it in the refrigerator.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
