Delicious Sangria Cupcakes Perfect for Summer Celebrations

These Sangria Cupcakes capture the essence of summer with fruity flavors and a light, airy frosting.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour
1 cup Sugar Coconut sugar can be used for a lower glycemic index
2 teaspoons Baking Powder Ensure it's fresh
1/4 teaspoon Salt
1 cup Sangria Use non-alcoholic for an alcohol-free version
1/2 cup Vegetable Oil Melted coconut oil works well too

For the Frosting

1/2 cup Vegan Butter or Margarine Coconut cream can be substituted
2 cups Powdered Sugar
1 teaspoon Vanilla Extract Opt for pure extract
1/4 cup Sangria Reduction Simmer regular sangria to concentrate

Equipment

Cupcake pan
Mixing Bowl
whisk
piping bag

Method

Step‑By‑Step Instructions

Preheat your oven to 350°F (175°C) and prepare a standard cupcake pan with liners.
In a mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt.
Add in the sangria and vegetable oil, stirring until just combined.
Fill cupcake liners two-thirds full with the batter.
Bake for 15-20 minutes, checking for doneness with a toothpick.
Cool in the pan for 5 minutes before transferring to a wire rack.
Whip together vegan butter and powdered sugar, then slowly add the sangria reduction.
Frost cooled cupcakes with the prepared frosting.
Garnish with fruit or sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 180mgPotassium: 50mgFiber: 1gSugar: 18gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These cupcakes are customizable; feel free to swap ingredients for your preferences.

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