Sangria Cupcakes Zoom

Sangria Cupcakes Recipe

Your tapas dinner won’t be complete without these cupcakes that are bursting with fruity sangria flavor. As if you need another reason to make this recipe, this cupcake hides a fun surprise inside.
Makes: 24
Skill Level: None

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Step 1

Preheat oven to 350ºF. Line muffin pan with baking cups.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

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lemon cake mix

1 box (16.5 oz.) lemon cake mix

prepared red sangria

prepared red sangria (3/4 cup for cake, 1-1/4 cup for filling, and 1 cup for icing)

frozen orange juice concentrate

thawed frozen orange juice concentrate (1/4 cup for cake, 2 tablespoons for filling, and 2 teaspoons for icing)

vegetable oil

1/3 cup vegetable oil


3 eggs

red icing color

red icing color

granulated sugar

1/4 cup granulated sugar


1/4 cup cornstarch

Granny Smith apples

1/2 cup Granny Smith apples (peeled and chopped finely)

butter, softened

1 cup (2 sticks) butter, softened


1/8 teaspoon salt

confectioners' sugar

4 cups confectioners' sugar

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