Go Back
The Boat Shed Kitchen

Sangria Cupcakes

These sangria cupcakes are light, fruity, and topped with a dreamy red wine buttercream. Infused with strawberries, orange zest, and blueberries, they bring the flavors of sangria into a fun dessert perfect for parties or celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill/Decorating Time 20 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Calories: 310
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 ½ cups 180g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup 149g sugar
  • 2 large eggs
  • ½ cup 113g butter, melted
  • 1 ½ tsp vanilla
  • ½ cup 114g sour cream
  • ½ cup 84g chopped strawberries
  • Zest of 1 orange
  • ¼ cup 30g blueberries or diced apples
Topping
  • Orange slices strawberry slices, blueberries
Buttercream
  • ½ cup 113g butter, room temperature
  • ½ cup 118ml vegetable shortening
  • 2 –2.5 cups 227–283g powdered sugar
  • ½ tsp vanilla
Red Wine Syrup
  • 2 cups 473ml red wine
  • ¼ cup 50g sugar

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin pan with liners.
  2. Whisk flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk eggs, melted butter, vanilla, and sour cream.
  4. Add dry ingredients to wet in two parts.
  5. Fold in strawberries, orange zest, and blueberries or apples.
  6. See full steps with tips & photos → https://theboatshedcafe.com/sangria-cupcakes/

Notes

  • You can make the wine syrup a day ahead and store it in the fridge.
  • For a non-alcoholic version, swap wine syrup with grape juice reduced into a thick syrup.