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Sangria Cupcakes

Three delicious Sangria Cupcakes with red wine frosting and fresh blueberries, strawberries and sliced oranges.



  • 1 & 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 stick butter, melted
  • 1 & 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1/2 cup chopped strawberries, or a little less
  • zest of 1 orange
  • 1/4 cup blueberries or diced apples

Top Of The Cupcakes

  • Orange slices, strawberry slices and blueberries.


  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-2.5 cups powdered sugar
  • 1/2 tsp vanilla
  • 2 cups red wine and 1/4 cup sugar, reduced to red wine syrup, see below



  1. Preheat the oven to 350º F.
  2. In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
  3. In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
  4. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture. Add in the chopped strawberries, orange zest, and blueberries or chopped apples. Stir to mix.
  5. Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
  6. Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.

Red Wine Syrup

  1. In a saucepan over medium-high heat, bring the red wine and sugar to a boil. Once the wine starts to boil, reduce the heat to medium-low, you still want to see the wine boiling, just not a rigorous boil. Allow the wine to thicken and reduce, about 20-30 minutes. Remove the saucepan from the heat and allow it to cool at remove temperature. This is where the wine will begin to thicken. Once the wine has cooled to room temperature, you can place the saucepan in the fridge to help speed on the cooling process.


  1. In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
  2. Add 1/4 cup of the red wine syrup and mix. You can add more later, but you do not want the buttercream to become too wet.
  3. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet. You can add more red wine syrup at this time if you’d like the flavor to be stronger. You may have to add more powdered sugar too.
  4. Transfer a portion of the frosting to a large ziploc bag or piping bag fit with a piping tip. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.
  5. Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles. I used a wilton 2D piping tip.
  6. Top each cupcake with a small orange slice, strawberry slice and one blueberry.


By: Beth

(Grabbed from: