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Sangria Cupcakes
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5 from 1 vote

Sangria Cupcakes

My sangria cupcakes have red wine macerated berries right in the batter, orange buttercream frosting, and more red wine-soaked fruit on top. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: orange buttercream, sangria cupcakes
Servings: 12 cupcakes
Calories: 547kcal
Author: Stef


Macerated Berries Ingredients

  • 10 ounces mixed berries
  • 1 tablespoon sugar
  • 1/4 cup red wine

Cupcake Ingredients

  • 2/3 cup granulated sugar
  • 1 3/4 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest from about 1 large orange
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tablespoon pure not imitation vanilla extract
  • 1/3 cup lemon juice
  • 2/3 cup macerated berries scoop up a good mixture of both berries and liquid

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 4 1/2 cups powdered sugar
  • 3 tablespoons orange juice
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons orange zest
  • 1/4 teaspoon salt
  • remaining macerated berries


Macerated Berries Instructions

  • Gently mix all ingredients in a small bowl and let sit on the counter for two hours, stirring occasionally.

Cupcake Instructions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and orange zest.
  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add lemon juice and mix on low speed until just combined.
  • Fold in macerated berries.
  • Fill baking cups just over 1/2 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.

Frosting Instructions

  • Beat butter on high speed for three minutes in the bowl of a stand mixer. It should be light and fluffy.
  • Mix in powdered sugar a little bit at a time until fully combined.
  • Mix in juice, zest, and salt.
  • Pipe onto cooled cupcakes.
  • Use a small spoon to scoop out a small alcove in the center of the frosting swirl. Add a few macerated berries to the alcove and drizzle some of the berry liquid over the rest of the frosting.


To keep the baking cups from getting berry stains on them, you can wrap foil or parchment paper around the cups while you are drizzling the macerated berry liquid onto the frosting. That way, if the liquid drips down the side of the cup, it will go on the wrapping instead of the cup itself.


Calories: 547kcal | Carbohydrates: 76g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 211mg | Potassium: 131mg | Fiber: 1g | Sugar: 59g | Vitamin A: 690IU | Vitamin C: 6.7mg | Calcium: 43mg | Iron: 0.5mg