By Sippy Cup Mom 15 Comments
I wanted to share these fun recipes with you for Boxed Wine Cupcakes! I can’t wait to make these!
Sauvignon Blanc Wine Cupcakes
Ingredients
Cupcakes
- 1box Betty Crocker® SuperMoist® yellow cake mix
- 1/2cup water
- 1/2cup Sauvignon Blanc wine
- 1/2cup vegetable oil
- 3eggs
- 2teaspoons grated lemon peel
Frosting
- 6cups powdered sugar
- 1/3cup butter, softened
- 1/8teaspoon salt
- 1/3cup Sauvignon Blanc wine
- 1teaspoon grated lemon peel
Garnish
Yellow decorator sugar crystals
Edible yellow pearls
See Also
Beef Chorizo Stuffing - Easy and Classic Stuffing RecipeApple Snack Squares Recipe - The Girl Who Ate EverythingBest Stage 3 Baby Food (Recipes + Tips)Super easy Crock Pot Apple Spice Dump Cake RecipeDirections
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, eggs and 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine and 1 teaspoon lemon peel. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Sprinkle with yellow sugar and pearls.
Champagne Cupcakes
Ingredients
Cupcakes
- 1box Betty Crocker® SuperMoist® white cake mix
- 3/4cup passion fruit juice
- 1/2cup champagne or sparkling white wine
- 1/3cup vegetable oil
- 3egg whites
Frosting
- 6cups powdered sugar
- 1/3cup butter, softened
- 1/8teaspoon salt
- 3tablespoons champagne or sparkling white wine
- 3tablespoons passion fruit juice
Garnish
White decorator sugar crystals
Edible silver pearls
Directions
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup fruit juice, 1/2 cup champagne, the oil and egg whites. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 3 tablespoons champagne and juice. If frosting is too thick, beat in more champagne a few drops at a time. Frost cupcakes. Garnish with white sugar and silver pearls.
Zinfandel Cupcakes
Ingredients
Cupcakes
1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 3/4cup water
- 1/2cup Zinfandel wine
- 1/3cup vegetable oil
- 3eggs
- 1cup miniature semisweet chocolate chips
Frosting
- 6cups powdered sugar
- 1/3cup butter, softened
- 1/3cup unsweetened baking cocoa
- 1/8teaspoon salt
- 1/2cup Zinfandel wine
Garnish
Chocolate curls
Directions
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in 1/2 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.
Rosé Wine Cupcakes
Ingredients
Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
- 3/4cup water
- 1/2cup rosé wine
- 1/3cup vegetable oil
- 3egg whites
- 5drops liquid red food color
Filling
- 3/4cup seedless raspberry jam
Frosting
- 6cups powdered sugar
- 1/3cup butter, softened
- 1/8teaspoon salt
- 1/3cup rosé wine
Garnish
Fresh raspberries
- Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries
Don’t all of these cupcakes look and sound delicious? Which one do you want to try?
You can find all of these recipes and more from Betty Crocker Fan Fare!
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