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Red Sangria Cupcakes with Raspberry Filling

Red Sangria Cupcakes with Raspberry Filling


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
  • 11/4 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


For cupcakes

  1. Pre-heat oven per box directions.
  2. Mix cake by following the directions substituting the red sangria for the water.
  3. Bake cupcakes and cool completely.
  4. 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.
  5. Fill the cakes with small spoons of raspberry jam, insert lids of cake that were cut with the tip.
  6. Frost the cupcakes with the buttercream recipe.

For buttercream

  1. In a stand mixer or with a hand mixer, mix butter until creamy.
  2. Add confectioners sugar 1 cup at a time until you’ve added 4 cups.
  3. Add the 1/4 red sangria and mix.
  4. Add the additional 2 cups of sugar 1/2 cup at a time until you’ve reached the proper frosting consistency.
  5. Add food coloring to desired purple color.
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes