Berry Wine Cupcakes

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 40^th 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.

Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!

Ingredients for Berry Wine Cupcakes

• Butter
• Granulated White Sugar
• Large Eggs
• Milk
• Pure Vanilla Extract
• All-Purpose Flour
• Salt
• Baking Powder
• Moscato White Wine

Mixed Berry Buttercream Frosting Ingredients

• Confectioners’ Sugar
• Butter
• Pure Vanilla Extract
• Raspberries
• Blueberries
• Blackberries
• Strawberries
• Granulated Sugar
• Water

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.

Sugared Berries

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.

Recommended Recipes

• Champagne Cupcakes
• Ruby Slipper Cupcakes
• Starbucks Strawberries and Cream Frappuccino Cupcakes
• Summer Cupcakes