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Sangria Cupcakes

White Peach Sangria Cupcakes

If your favorite poolside drink and your favorite cake had a baby, this would be it!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 cupcakes
Course: Dessert
Cuisine: American, Brunch
Ingredients Method

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

Method
 

Cupcakes
  1. Preheat the oven to 350°
  2. In a large bowl, whisk together flour, baking powder, ½ tsp of baking soda, and salt
  3. 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.
  4. On a low speed, slowly add half of the flour mixture to the liquid until combined. Repeat with the remaining flour.
  5. With a rubber spatula or large spoon, fold in the raspberries and peaches.
  6. Line a muffin pan with cupcake liners and divide the batter evenly in each liner, filling to about ⅔ full.
  7. Bake 14-16 minutes or until a toothpick or fork is inserted and comes out clean. Cool completely.
Sangria Buttercream
  1. In a saucepot, combine wine and peach juice. Cook over medium heat, a gentle boil, until liquid has reduced down to about ¼ cup.
  2. In a stand mixer with a whisk attachment, beat butter and shortening until fluffy. Add in powdered sugar, 1 cup at a time.
  3. Add in reduced wine, and beat on medium high until fluffy.
  4. Frost the cupcakes and garnish with an orange slice, raspberry, and/or peach slice.