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Red Sangria Cupcakes with Raspberry Filling are made from a boxed white cake mix but with the added ingredient of red sangria. I promise they’ll be a big hit at your next party.
My “baby” daughter turned 31 last weekend and I’m feeling old. I don’t usually worry about my own birthday and age, but now that my daughter is over 30, I’m feeling it.
We celebrated by throwing a fun family and friends Sunday brunch. Everyone knows one of the best things about brunch is lingering over a long meal and sipping on your favorite sparkling or fruity cocktail. I decided to turn one of our favorite fruity cocktails into a cupcake!
I used a boxed white cake mix and followed the directions for the egg white version that is listed on the back of the box. I did make one pretty large substitution. I substituted red sangria for the water. If you are wondering how my white cake turned purple, it’s because of the sangria. I also used my standard buttercream recipe and I did it again…I added sangria to the buttercream.
I will tell you, these cupcakes were a huge hit and everyone asked me for the recipe. That didn’t make me feel any younger but it did make me happy that everyone enjoyed the brunch and the special red sangria cupcakes with raspberry filling.
Check out my other “boozy” cupcake recipes:
Processo Cupcakes Pink Champagne Cupcakes
Red Sangria Cupcakes with Raspberry Filling
- Total Time: 28 minutes
- Yield: 24 cupcakes 1x
Red Sangria Cupcakes with Raspberry Filling are made from a boxed white cake mix but with the added ingredient of red sangria.
- 1 Box white cake mix
- 1/2 cup oil
- 1–1/4 cup red sangria
- 4 egg whites
- 1/2 jar of raspberry preserves
- 2 sticks of butter – room temperature
- 6 cups confectioners sugar
- 1/4 cup red sangria
- Purple food coloring
- Pre-heat oven per box directions.
- Mix cake by following the directions substituting the red sangria for the water.
- Bake cupcakes and cool completely.
- Using the large end of a Wilton 1A decorating tip, cut out a circle of the cake without going through to the bottom; save the cut-out tops.
- Fill the cakes with small spoons of raspberry jam, insert lids of cake that were cut with the tip.
- Frost the cupcakes with the buttercream recipe.
- In a stand mixer or with a hand mixer, mix butter until creamy.
- Add confectioners sugar 1 cup at a time until you’ve added 4 cups.
- Add the 1/4 red sangria and mix.
- Add the additional 2 cups of sugar 1/2 cup at a time until you’ve reached the proper frosting consistency.
- Add food coloring to desired purple color.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
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