Red Wine Cupcakes Recipe

While having dinner with your significant other, it’s always nice to share a bottle of wine.  It sets the mood and brings a relaxing and romantic tone to the night.  If your drinking wine with dinner, you might as well incorporate it into your dessert as well.


These cupcakes are the ultimate adult treat.  Red wine gets incorporated into the cupcake batter and then is also mixed into the buttercream.  Just enough wine is added into these cupcakes to bring across the perfect flavor, without being too overwhelming. 

 

 

So when you’re shopping for a bottle of wine for Valentines Day dinner, make sure to get enough to dessert too!

Ingredients

Red Wine Cupcakes Recipe:

  • 3 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 1/4 cups Red Wine (I used Pinot Noir)
  •  

Red Wine Buttercream:

  • 1 1/2 cups (3 sticks) Unsalted Butter, at Room Temperature
  • 3 cups Confectioners Sugar
  • Pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 3 teaspoons Red Wine (I used Pinot Noir)
  • 24 Red Grapes, to top the Cupcakes
Directions

In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the red wine.  Increase the speed to medium and beat until the batter is smooth.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20 minutes.  Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the red wine buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and red wine and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large open star tip.  Pipe in a circular motion onto the top of each cupcake. Place one grape on top of each cupcake.

 

Serve and enjoy!

Note: These cupcakes last about 3 days in a sealed container.

 

Makes:

24 Cupcakes

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