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