Ingredients

1 ¼ cup (150g) all-purpose flour (can substitute gluten-free flour 1:1 baking blend)

¾ cup (150g) granulated sugar

1 ½ teaspoons baking powder

½ teaspoon fine sea salt

1 cup (250ml) sangria

¼ cup (59ml) vegetable oil

1 large egg, room temperature (can substitute liquid egg replacer for vegan)

½ teaspoon vanilla extract

1 cup (250ml) sangria (for reduction)

1 cup (227g) dairy-free salted butter, room temperature

3 cups (360g) icing sugar

¼ teaspoon fine sea salt

2 tablespoons sangria reduction, room temperature

Fresh fruit for garnish

Extra sangria reduction for drizzling

Instructions

Step 1: Preheat your oven to 350ºF (175ºC) and line a 12-cup cupcake pan with cupcake liners.

Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, baking powder, and salt. Mix until thoroughly blended.

Step 3: Add the sangria, vegetable oil, egg, and vanilla extract to the dry mixture. Mix on low speed just until combined, taking care not to overmix.

Step 4: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 5: Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: To prepare the sangria reduction, pour 1 cup of sangria into a small pot over medium-high heat and bring to a boil. Reduce to a gentle simmer and cook for about 20 minutes until reduced by half. Allow to cool to room temperature.

Step 8: In a stand mixer bowl with the paddle attachment, beat the dairy-free salted butter on high speed for 5 minutes until light and fluffy.

Step 9: Gradually add the icing sugar and salt to the creamed butter, mixing on low speed until blended.

Step 10: Add 2 tablespoons of the cooled sangria reduction and mix on low speed until combined.

Step 11: Increase the mixer speed to high and beat the frosting for 5 more minutes until very light, fluffy, and smooth.

Step 12: Fit a piping bag with a Wilton 2D tip and pipe a generous swirl of sangria buttercream onto each cooled cupcake.

Step 13: Garnish with fresh fruit and drizzle with extra sangria reduction before serving.

Tips & Variations

Use gluten-free flour to make these cupcakes suitable for gluten-sensitive guests.

Substitute the egg with liquid egg replacer to make the recipe vegan-friendly.

For a richer flavor, choose red sangria with a good balance of fruit and spices.

Fresh berries or citrus slices make lovely garnishes that complement the sangria flavor.

Storage

Store the cupcakes in an airtight container at room temperature or refrigerated for up to 7 days. If refrigerated, allow the cupcakes to come to room temperature or warm slightly before serving for the best texture and flavor. The frosting may firm up when chilled, so gentle reheating helps restore its softness.

FAQs

Can I use store-bought sangria for this recipe?

Yes, store-bought sangria works well for both the batter and the reduction, just choose one with a good fruit and wine balance for best flavor.

How do I make the sangria reduction without burning it?

Simmer the sangria gently over medium to low heat, stirring occasionally. Keep an eye on it and reduce heat if it starts to stick or darken too fast. The goal is a syrupy consistency, not burning.