Now You Can Have Your Sangria and Eat It Too

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