How do I make rotated raspberry rosé cupcakes?

Indulge in the delightful combination of raspberries and rosé with our easy-to-follow recipe for Rotated Raspberry Rosé cupcakes! A sweet treat that's perfect for any occasion.

You'll need

Items needed to answer the question, How do I make Rotated Raspberry Rosé cupcakes. Items include: All-Purpose Flour Baking Powder Salt Unsalted Butter Granulated Sugar Eggs Raspberry Puree Rosé Vanilla Extract Whole Milk

All-Purpose Flour 1 and 1/2 cups
Baking Powder 1 and 1/2 teaspoons
Salt 1/4 teaspoon
Unsalted Butter 1/2 cup
Granulated Sugar 1 cup
Eggs 2 large
Raspberry Puree 1/2 cup
Rosé 1/4 cup
Vanilla Extract 1/2 teaspoon
Whole Milk 1/4 cup

Take note
Handle the rosé with care and drink responsibly. Also, be prepared for your friends and family begging for more of these delicious cupcakes!

1

Gather the Ingredients

Round up all the necessary ingredients for your Rotated Raspberry Rosé cupcakes. You'll need 1 and 1/2 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1/2 cup of unsalted butter (softened), 1 cup of granulated sugar, 2 large eggs, 1/2 cup of raspberry puree, 1/4 cup of rosé, 1/2 teaspoon of vanilla extract, and 1/4 cup of whole milk.

2

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. This will ensure your cupcakes cook evenly and prevent them from sticking to the pan. Plus, it makes clean-up a breeze!

3

Combine the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Make sure the ingredients are well mixed, so your cupcakes turn out light and fluffy!

4

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates the perfect base for your cupcakes and adds a touch of sweetness.

5

Add the Wet Ingredients

Beat in the eggs one at a time, followed by the raspberry puree, rosé, and vanilla extract. Mix until all the ingredients are fully incorporated. Don't worry if the batter looks a little lumpy—it will smooth out when you add the dry ingredients.

6

Alternate Adding the Dry Ingredients and Milk

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing each addition just until combined. This method helps create a tender and moist cupcake batter.

7

Portion the Batter

Using an ice cream scoop or a spoon, divide the batter evenly among the lined cupcake cups. Fill each cup about two-thirds full, leaving room for the cupcakes to rise beautifully.

8

Bake and Rotate

Pop the cupcake pan into the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. For the rotated effect, turn the pan halfway through baking. This will ensure your cupcakes bake evenly and develop a lovely golden color all around.

9

Cool and Decorate

Once your cupcakes are baked to perfection, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Once they're cool, feel free to get creative with frosting and decorations. You can go for a classic buttercream, cream cheese frosting, or even a raspberry-infused frosting to complement the flavors of the cupcakes. Top them off with fresh raspberries, edible glitter, or anything else that tickles your fancy!