Description

These Sangria Cupcakes bring the vibrant flavors of classic sangria into a delightful baked treat. Moist cupcakes infused with sangria are topped with a luscious sangria-flavored buttercream frosting and garnished with fresh fruit, making them perfect for parties or special occasions. Dairy-free butter keeps these cupcakes suitable for those avoiding dairy, while option for gluten-free flour and vegan egg replacer make it customizable for varied dietary needs.

Ingredients

Scale

Cupcake Batter

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

Sangria Reduction

1 cup (250ml) sangria

Frosting

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

Garnish

Fresh fruit for garnish
Extra sangria reduction for drizzling

Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix until thoroughly blended.
Incorporate Wet Ingredients: Add the sangria, vegetable oil, egg, and vanilla extract to the dry mixture. Mix on low speed just until combined, being careful not to overmix the batter to ensure tender cupcakes.
Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake Cupcakes: Place the pan in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Carefully transfer them to a wire rack to cool completely before frosting.
Prepare Sangria Reduction: Pour the 1 cup of sangria into a small pot over medium-high heat and bring it to a boil. Reduce heat slightly and let it simmer gently for about 20 minutes until the volume is reduced by half, resulting in a syrupy consistency. Allow it to cool to room temperature.
Cream Butter: 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.
Add Sugar and Salt: Gradually add the icing sugar and salt to the creamed butter and mix on low speed until incorporated.
Incorporate Sangria Reduction: Add 2 tablespoons of the cooled sangria reduction to the buttercream and mix on low speed until combined.
Beat Frosting: Increase the mixer speed to high and beat the frosting for an additional 5 minutes until it becomes very light, fluffy, and smooth.
Frost Cupcakes: Fit a piping bag with a Wilton 2D tip and pipe a generous swirl of sangria buttercream onto each cooled cupcake.
Decorate: Garnish each cupcake with fresh fruit of your choice and drizzle with extra sangria reduction for extra flavor and presentation.
Storage: Store the cupcakes in an airtight container at room temperature or refrigerate for up to 7 days to maintain freshness.

Notes

You can substitute gluten-free flour 1:1 for an allergen-friendly option.
Use liquid egg replacer if you want to make the cupcakes vegan.
Ensure batter is mixed just until combined to keep cupcakes tender and moist.
The sangria reduction intensifies the flavor and adds moisture; do not skip this step.
Use dairy-free salted butter to keep frosting dairy-free and maintain richness.
Fresh fruit garnish not only embellishes but complements the sangria flavor brilliantly.
Store cupcakes in an airtight container to keep them fresh for up to a week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish

Keywords: Sangria cupcakes, sangria dessert, dairy-free cupcakes, gluten-free cupcakes, party cupcakes, fruity cupcakes, sangria buttercream