Red Sangria Cupcakes

Sangria Cupcakes

  • 3/4 c butter, softened
  • 3 eggs
  • 1 3/4 c flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 c sugar
  • 2 tsp lemon zest
  • 2 tbs peach schnapps
  • 1/3 c and 2 tbs red wine
  • 2/3 c buttermilk

Sangria Buttercream

  • 1/2 c butter, softened
  • 1/2 c shortening
  • 1/4 tsp vanilla
  • 3 c powdered sugar
  • 2 c red wine & 1/4 c sugar (boiled down into syrup)
  • Peach schnapps


  • Peach
  • Fruity alcohol (any kind will do!)


  1. Preheat oven to 350.
  2. In small bowl, chop up peach and let soak in flavored alcohol. This will be your garnish later.
  3. Mix together butter, sugar, zest, wine, schnapps. Slowly add eggs one at a time.
  4. In a separate bowl, mix dry ingredients. Slowly add to butter mixture.
  5. Bake for 20-22 minutes or until tops are firm. Let cool completely before icing.

Sangria Buttercream:

  1. Boil wine and sugar until sugar has dissolved. Reduce to medium high heat so wine continues to slightly boil for 20-30 minutes. Remove from heat. Let cool completely until mixture has thickened.
  2. Mix butter and shortening. Add vanilla. Slowly alternate wine syrup and powdered sugar until desired consistency is reached. Add peach schnapps to taste. If icing is too wet, add powdered sugar.
  3. Top with boozy peach slice.

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