Preheat oven to 350ºF. Line muffin pan with baking cups.
In large bowl, combine cake mix, 3/4 cup sangria, 1/4 cup orange juice, oil, and eggs. Blend with electric mixer on low speed 30 seconds. Scrape down bowl. Beat on medium speed 2 minutes. Add red color to achieve desired color. Fill cups 2/3 full.
Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
For the filling: Combine all ingredients, except apples, in small saucepan. Cook on medium heat until very thick and just beginning to bubble, stirring constantly.
Stir in apples. Transfer to a bowl; press a piece of plastic wrap onto surface of filling to prevent a skin from forming. Refrigerate until chilled.
For the frosting: Bring 1 cup sangria to a boil in a small saucepan. Simmer on medium heat until reduced to 1/4 cup liquid, approximately 10 minutes. Cool completely.
Beat butter and salt with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Blend in 2 teaspoons orange juice. Gradually add chilled sangria, beating until well blended. Continue beating 2 minutes or until very soft and fluffy.
To assemble: Remove center of cupcake with coring tool or paring knife. Fill with prepared Filling using a pastry bag. Pipe Frosting onto cakes. If desired, garnish with additional thinly sliced apples.
*For Frosting, use any amount of sangria, as long as it is reduced to 1/4 cup