Delicious sangria cupcakes topped with fruity frosting and garnished with fruit slices

Sangria Cupcakes

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A small, fruity cupcake with a hint of red wine makes a nice treat for warm days and parties.

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introduction

These Sangria Cupcakes mix wine and fruit for a sweet, fresh bite. They are easy to make and fun to share. For a simple cupcake idea to compare, see this turkey cupcakes recipe.

why make this recipe

Make these cupcakes when you want a dessert that tastes like a party. They bring the bright fruit and mild wine flavor of sangria into a small cake. They are good for gatherings and for trying a new flavor in cupcakes.

how to make Sangria Cupcakes

Follow these clear steps and you will have soft, fruity cupcakes.

Ingredients :
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1/2 cup red wine, 1/2 cup mixed fruit (like oranges, berries, and apples), 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened (for frosting), 2 cups powdered sugar (for frosting), 1/4 cup red wine (for frosting), 1 tablespoon heavy cream (for frosting)

Directions :

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the red wine and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the mixed fruit.
  8. Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow the cupcakes to cool completely.
  10. For the frosting, beat together the softened butter, powdered sugar, red wine, and heavy cream until smooth and fluffy.
  11. Frost the cooled cupcakes and garnish with additional fruit if desired.

These steps are simple and clear. If you need another basic baking example for technique and timing, this turkey cupcakes recipe shows similar simple steps.

how to serve Sangria Cupcakes

Serve them at room temperature. Top with fresh fruit or a small slice of orange or berry. They work well on a dessert table or as a small treat after dinner. For ideas on simple presentation and party serving, check this turkey cupcakes recipe for inspiration.

how to store Sangria Cupcakes

Keep cupcakes in an airtight container in the fridge for up to 3 days. If you store them at room temperature, keep them covered and eat within one day. Bring to room temperature before serving if chilled.

tips to make Sangria Cupcakes

  • Use a mix of small fruit pieces so the batter stays even.
  • Do not overmix the batter; stir until just combined.
  • Let cupcakes cool fully before frosting to avoid melting.
  • Taste the wine first so the flavor matches your preference.
  • If the frosting is too thin, add more powdered sugar. If too thick, add a little heavy cream.

variation (if any)

  • Alcohol-free: Replace the red wine with grape juice for a child-friendly version.
  • Lemon sangria: Use white wine and add small lemon pieces for a different bright flavor.
  • Spice: Add a pinch of cinnamon for a warm note.

FAQs

Q: Can I use white wine instead of red?
A: Yes. White wine gives a lighter, different flavor. It still works well.

Q: Will the cupcakes taste strongly of alcohol?
A: No. Baking reduces the alcohol taste. You will mainly taste the wine’s fruit notes.

Q: Can I freeze these cupcakes?
A: Yes. Freeze unfrosted cupcakes in an airtight bag for up to 2 months. Thaw before frosting.

Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: How many cupcakes does this recipe make?
A: It makes about 12 standard cupcakes.

Conclusion

If you want another take on sangria-flavored cupcakes or a similar idea, you can read a related post at Sangria Cupcakes – The First Year.

Sangria Cupcakes

These fruity cupcakes blend the flavors of sangria into a delightful treat perfect for warm days and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups red wine
  • 0.5 cups mixed fruit (like oranges, berries, and apples)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 0.25 teaspoons salt
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 0.25 cups red wine
  • 1 tablespoon heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the red wine and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the mixed fruit.
Baking
  1. Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  2. Allow the cupcakes to cool completely.
Frosting
  1. For the frosting, beat together the softened butter, powdered sugar, red wine, and heavy cream until smooth and fluffy.
  2. Frost the cooled cupcakes and garnish with additional fruit if desired.

Notes

Serve at room temperature. Cupcakes can be stored in an airtight container in the fridge for up to 3 days or covered at room temperature for 1 day. Bring to room temperature before serving if chilled.