All you  need is love, and cupcakes! I hope you are having a wonderful Valentine’s, Galentine’s, friendship day today.

I know I have been kind of absent from the blog lately but I have been so busy that is not even funny.

I have been working on trying to find a good place in the house to shoot my photos (I think I found it!), I also just got a new lens and I need some time and practice to get used to it – not sure you will be able to see the difference yet.

I have been thinking about these cupcakes for a while so I decided to make them today to celebrate Valentine’s day.

I am not a heavy drinker but I do love a glass of wine every now and then. Chandon has a couple of variety’s that I really like, their blanc the noir is delicious and their rosé is fantastic, especially chilled (and no, this is not a sponsored post).

If you are not a big fan of wine, you can easily replace the wine for water or milk on the recipe for the cupcakes and the frosting. I have been using Swerve lately instead of sugar or Truvia for baking and I really like it, I am telling you, you wouldn’t know the end result is sugar-free if I didn’t tell you. If you don’t want to use a sugar replacement just use the same amount of sugar instead of Swerve.

Since it is a little late, here is the recipe for these cuties 🙂

Rosé Vanilla Cupcakes

Yield: 12 cupcakes

Ingredients

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For the cupcakes:

1 1/2 cup of all-purpose flour

1 cup of sugar or granulated Swerve

1 1/2 tsp of baking powder

2 eggs

1/4 to 1/3 cup of water or Rosé Wine or milk

1 tsp of vanilla extract

1/2 cup of butter, at room temperature

1/4 tsp of salt

For the frosting:

1/2 cup of cream cheese, at room temperature

1/2 cup of butter, at room temperature

2 cups of confectioners’ Swerve or sugar

1 tsp of vanilla extract

1 tsp of Rosé Wine, water or milk

Instructions

Preheat the oven to 350º Fahrenheit.

Line cupcake pan with cupcake liners or spray the pan with cooking spray (you could also grease the pan with some butter).

Whisk salt, flour and baking powder in a medium bowl. Beat butter and sugar until combined. Add the eggs and the vanilla and continue beating until mixed and creamy.

Add flour in two batches to the mix and beat until completely combined.

Fill cupcake liners a little over than half way.

Bake for about 18-20 minutes or until inserting a wood pin it comes out clean. Let cool for a few minutes, then remove from pan and place on a cooling rack.

For the frosting, beat butter, cream cheese and sugar until smooth. Add the vanilla extract and the wine (or milk or cream), continue beating until you obtain the desired consistency (you may need to add more wine or water).