Berry wine cupcakes are moist, delicious sangria cupcakes made with Moscato white wine and topped with a mixed berry buttercream frosting.
Cupcakes, Moscato wine, berries, and buttercream frosting, all in one unbelievably delicious bite. Trust me, these berry wine cupcakes are pure heaven.
This is one of my favorite summer cupcake recipes but in all honesty, I’ll take any excuse to make them. The color makes them perfect as Valentines cupcakes, or bridal shower cupcakes. And since there is a boozy surprise, you can use it for birthday cupcake ideas for adults. Anybody need 40th birthday cupcakes? This is the recipe for you.
Let me walk you through how to make berry wine cupcakes. This will become your go-to baking recipe to impress your guests at any party.
These are the equivalent of this summer berry sangria drink.
Ingredients for Berry Wine Cupcakes
- Granulated White Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Moscato White Wine
Mixed Berry Buttercream Frosting Ingredients
- Confectioners’ Sugar
- Pure Vanilla Extract
- Granulated Sugar
Tips for Adding Alcohol in Cupcakes
In baking, getting the right balance of wet and dry ingredients is key. That is the challenge of liquor-infused cupcakes.
This recipe calls for Moscato white wine in the batter only. But don’t worry, you still get the boozy flavor in the frosting from the berry syrup 😉
The trick is to add the wine in very slowly, alternating with the dry ingredients. This ensures that the wine is incorporated into the batter without it becoming a wet mess.
Take your time for this. These cupcakes come together quickly but I recommend not to rush this step.
Why Use Moscato Wine?
Moscato D’asti is an Italian sweet white wine with a light fizz. It has a lovely floral note with just a hint of honey. It adds a richness to the batter while still keeping it delicate. Since it is mildly bubbly, it also makes the cupcake extra airy.
Just writing this makes me want to pour myself a glass. That being said, there are substitutes for Moscato wine.
You can use a rose prosecco or cava since these are generally sweeter and still have that fizz. However, some variants might have too many bubbles so I also recommend subbing in a sweet riesling. Make sure it is a sweet riesling because there are also plenty of dry rieslings.
How to Make Berry Wine Cupcakes
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin pan with 24 cupcake liners.
- In an electric mixer with the paddle attachment or a large mixing bowl with a whisk, cream together butter and sugar. Add eggs, milk, and vanilla, blend well.
- Whisk or sift dry ingredients together. Slowly add to the mixing bowl, alternating with wine.
- Add 3 tablespoons of batter to each cupcake liner.
- Bake for 15-18 minutes, until the tops spring back when lightly touched or a toothpick inserted into the center comes out clean. Allow the cupcakes to fully cool before frosting.
How to Make Mixed Berry Buttercream Frosting
Let’s not pretend, the best part of a cupcake is the frosting. I absolutely love this berry wine buttercream frosting, it reminds me of sangria cupcakes but more red fruit-forward.
Leave that bottle of berry syrup in the back of the cupboard, we are making our own homemade version and it couldn’t be easier!
Start by melting the sugar in water on the stovetop (like a regular simple syrup). Then, add in the berries. You can use both fresh or frozen berries. If you’re using frozen, reduce the water by just a few drops.
There is no need to peel the berries for this recipe. Anything that didn’t dissolve into the syrup will be strained out afterward. I like to make it easy for myself.
Make sure the berry syrup is completely cooled before adding to the other buttercream frosting ingredients. There is some unwanted chemistry that could happen if you don’t.
Summer Cupcake Decorating Ideas
Summer cupcakes with fruit are a staple in my household. I like to call these my cocktail cupcakes because I garnish them like a cocktail and they also pair well with whatever you’re pouring out of a pitcher.
There are endless ways you can decorate them. These are my favorites.
This time I used fresh berries as a topping but you can jazz them up a little by making sugared berries. The white dusting makes these cupcakes look very elegant, perfect as cupcakes for wedding shower.
All you need to do is whisk some egg whites until smooth but not whipped. Brush the berries with the whisked egg whites and then roll them in granulated sugar. Leave to dry, making sure they’re not touching. That’s it, ready for decorating!
Alcohol Soaked Berries
Have some Moscato left over? Use it for a special cupcake topping for adults.
Take two handfuls of berries and place them in a bowl, covering the berries with the Moscato wine. Leave in the fridge for a few hours so they can soak up all the goodness. Instead of Moscato, you can also use sherry, vodka, or red wine.
How to Decorate Cupcakes Without a Piping Bag
Confession: I don’t use a piping bag when decorating these cupcakes. Instead, I use a straight icing spatula or even just a butter knife. The way that I do it creates a little depression in the middle of the cupcake that better keeps the toppings in their place.
Here’s a quick step-by-step guide on how to use an icing spatula for cupcake frosting.
- Step 1: Scoop a generous amount of frosting, keeping it at the top of the spatula.
- Step 2: Plop the frosting in the middle of the cupcake.
- Step 3: Take the top of the spatula and press down in the middle of the frosting.
- Step 4: At an angle, turn the spatula clockwise nearer the cupcake edges.
- Step 5: Repeat counter-clockwise but moving towards the center of the cupcake.
How to Store Berry Wine Cupcakes
Berry wine cupcakes can be frosted right away and kept in an air-tight container at room temperature for 2 days, however, leave the fresh fruit topping off until you are ready to serve. Otherwise, the berries start to look sad.
Alternatively, if you are looking to make the cupcakes ahead of time, you can add the other berries to the top and refrigerate until ready to keep both the fruit and buttercream frosting fresh.
Are you as in love with these berry wine cupcakes as I am? Just one taste and you are hooked forever!
Let me know how it went with the straight icing spatula. It might take a few tries but once you get the hang of it, you’ll love how they turn out.
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Berry Wine Cupcakes
- 1 cup Butter, room temperature
- 1 3/4 cup Granulated White Sugar
- 2 Large Eggs
- 1/4 cup Milk
- 2 tsp Pure Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 cup Moscato White Wine
Mixed Berry Buttercream Frosting
- 4 cups Confectioners' Sugar
- 1/2 cup Butter, room temperature
- 1 tsp Pure Vanilla Extract
- 1/4 cup (1.3 ounces) each: Raspberries, Blueberries, Blackberries, and Strawberries (Fresh or Frozen)
- 1/2 cup Granulated Sugar
- 1/2 cup Water
- Fresh Berries, for topping
Berry Wine Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners.
- In an electric mixer with the paddle attachment or a large mixing bowl with a whisk, cream together butter and sugar. Add eggs, milk, and vanilla, blend well. Whisk or sift dry ingredients together. Slowly add to the mixing bowl, alternating with wine.
- Add 3 tablespoons of batter to each cupcake liner. Bake for 15-18 minutes, until the tops spring back when lightly touched or a toothpick inserted into the center comes out clean.
Mixed Berry Buttercream Frosting
- While the cupcakes bake, make a berry syrup by setting a saucepan over medium heat on the stove. Add water, sugar, and berries. Allow to simmer for 10-12 minutes until they are tender and mashable. Push through a sieve or wire mesh strainer. Set berry syrup aside and let cool.
- In an electric mixer with whisk attachment or a large mixing bowl, combine butter, vanilla, and berry syrup. Slowly add confectioners' sugar. If too thick, add a tablespoon of milk.
- Frost cooled cupcakes and add additional berries for topping.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 315Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 189mgCarbohydrates 48gFiber 1gSugar 37gProtein 2g