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+ servings

Wine Cupcakes

These wine cupcakes are made with chocolate and red wine cupcakes that are topped with a chocolate and red wine buttercream frosting. The cupcakes are moist, light, delicious, and easy to make!
5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 529 kcal

Equipment

  • 12-count muffin pan
  • Electric mixer

Ingredients
  

Wine Cupcakes:

  • 1 and ½ cups cake flour*
  • 1 and ½ tablespoons cocoa powder, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup red wine*
  • ¼ cup full-fat sour cream
  • 1-2 drops gel red food coloring, optional

Red Wine Buttercream:

  • ¼ cup heavy whipping cream, cold
  • 1 tablespoon granulated sugar
  • 2 tablespoons red wine*
  • 1 cup (2 sticks) unsalted butter , softened to room temperature
  • 4 cups powdered sugar
  • 2 tablespoons cocoa powder, sifted
  • ¼ tsp. salt

Instructions
 

  • Arrange your oven rack to the middle position. Preheat your oven to 350°F and line a 12-count muffin pan with cupcake liners.
  • In a medium bowl, combine the cake flour, sifted cocoa powder, baking soda, and salt and set aside.
  • In a large bowl or bowl of a stand mixer, use an electric mixer or the paddle attachment to beat the softened butter until smooth and creamy. Add the granulated sugar and continue to beat until well combined with the butter and the mixture is light and fluffy.
  • Add the room temperature eggs, one at a time, and mix on low speed until just combined after each. Add the red wine, sour cream, and gel coloring if using, and mix until just combined. Wipe down the sides of the bowl as needed.
  • In 2-3 additions, add the dry ingredients and mix on low speed until just combined after each. Once all of the dry ingredients are added, mix until the batter is smooth with no pockets of flour.
  • Divide the batter evenly between each of the cupcake liners. Bake in the preheated oven for 15-16 minutes. A toothpick inserted in the center should come out clean.

Make the Wine Buttercream Frosting:

  • Add the cold heavy whipping cream to a medium bowl or a glass measuring cup. Use an electric mixer to whip until starting to thicken, about 20-30 seconds. Add the granulated sugar and red wine and whip until thick and fluffy, like whipped cream.
  • In a large bowl or the bowl of a stand mixer, use an electric mixer or the paddle attachment to beat the butter until smooth and creamy. Add 2 cups of powdered sugar, the sifted cocoa powder, and salt, and mix on low speed until mostly combined. Add the red wine whipped cream and the remaining 2 cups of powdered sugar and mix until the frosting is smooth and fluffy.
  • Add the frosting to a large piping bag with an extra-large piping tip inserted (I used a 2D tip) and pipe the frosting onto the cooled cupcakes.

Notes

*If you don't have cake flour, you can substitute 1 and ¼ cups of all-purpose flour + 4 tablespoons of cornstarch. 
*For the cupcakes, any drinking quality red wine will work. It doesn't have to be expensive. If you don't want to use wine in the cupcake batter you can substitute with ½ cup of buttermilk. 
*For the wine in the frosting, use anything you like to drink or that tastes good to you. 

Nutrition

Serving: 1cupcake with frostingCalories: 529kcalCarbohydrates: 72gProtein: 3.3gFat: 26.1gSaturated Fat: 16.2gCholesterol: 94mgSodium: 231mgPotassium: 98mgFiber: 0.9gSugar: 58.1gCalcium: 23mg
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