White Peach Sangria Cupcakes
If your favorite poolside drink and your favorite cake had a baby, this would be it!
Ingredients
Cupcakes
- 1½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda divided
- pinch of salt
- ¾ cup sugar
- 2 eggs
- ½ cup unsalted butter melted
- ½ cup greek yogurt
- 8 oz raspberries coarsely chopped
- 2 peaches pitted and coarsely chopped
Sangria Buttercream
- ½ cup peach juice or nectar
- 1½ cups white wine
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 4 cups powdered sugar
Instructions
Cupcakes
- Preheat the oven to 350°
- In a large bowl, whisk together flour, baking powder, ½ tsp of baking soda, and salt
- In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer or whisk, mix together eggs, butter, greek yogurt and ½ tsp of baking soda.
- On a low speed, slowly add half of the flour mixture to the liquid until combined. Repeat with the remaining flour.
- With a rubber spatula or large spoon, fold in the raspberries and peaches.
- Line a muffin pan with cupcake liners and divide the batter evenly in each liner, filling to about ⅔ full.
- Bake 14-16 minutes or until a toothpick or fork is inserted and comes out clean. Cool completely.
Sangria Buttercream
- In a saucepot, combine wine and peach juice. Cook over medium heat, a gentle boil, until liquid has reduced down to about ¼ cup.
- In a stand mixer with a whisk attachment, beat butter and shortening until fluffy. Add in powdered sugar, 1 cup at a time.
- Add in reduced wine, and beat on medium high until fluffy.
- Frost the cupcakes and garnish with an orange slice, raspberry, and/or peach slice.