Recipe Review

Now You Can Have Your Sangria and Eat It Too

published Jul 28, 2015
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Beth at The First Year)

Sangria is a summertime staple, and rightly so — it’s cold, refreshing, and makes good use of in-season fruit. The next time you’re craving a pitcher of sangria (which, let’s be honest, will most likely be this weekend), try the Spanish classic in cupcake form instead.

Red wine, fresh fruit, cake, buttercream — what’s not to love?

The batter for these sangria cupcakes is pretty basic, but it features some of sangria’s star players — like fresh berries, orange zest, and diced apples. The real key to these cupcakes is the red wine buttercream, made from — you guessed it — a reduced red wine and sugar syrup.

With the rich magenta frosting and fresh fruit throughout, these cupcakes are solid proof that you can have your sangria and eat it too.

Get the Recipe: Sangria Cupcakes from The First Year