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
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/2 cup water
- 1/2 cup Sauvignon Blanc wine
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons grated lemon peel
Frosting
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/8 teaspoon salt
- 1/3 cup Sauvignon Blanc wine
- 1 teaspoon grated lemon peel
Garnish
Yellow decorator sugar crystals
Edible yellow pearls
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, 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
- 1 box Betty Crocker® SuperMoist® white cake mix
- 3/4 cup passion fruit juice
- 1/2 cup champagne or sparkling white wine
- 1/3 cup vegetable oil
- 3 egg whites
Frosting
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/8 teaspoon salt
- 3 tablespoons champagne or sparkling white wine
- 3 tablespoons 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
- 3/4 cup water
- 1/2 cup Zinfandel wine
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup miniature semisweet chocolate chips
Frosting
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/3 cup unsweetened baking cocoa
- 1/8 teaspoon salt
- 1/2 cup 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
- 3/4 cup water
- 1/2 cup rosé wine
- 1/3 cup vegetable oil
- 3 egg whites
- 5 drops liquid red food color
Filling
- 3/4 cup seedless raspberry jam
Frosting
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/8 teaspoon salt
- 1/3 cup 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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They look amazing!
Wow, these look sooo good! Especially the Zinfandel with all that chocolate 🙂 Thanks for sharing!
Debbie – new follower
https://www.designedexpressions.com/blog
These are just so cute …and I bet they are super tasty too!
Where did you get the boxes?
I didn’t make them, they are from the Betty Crocker Fan Fare site!
Two of my faves together! I am SO in love right now.
And on the 8th day, God said, “let there be wine and cupcakes….”
I think I just swooned.
I adore the boxes too! how cute are they. Seriously….these sound delish!
Thanks for these fun little recipes for boxed wine cupcakes. It is nice that there are so many different frosting possibilities.
OMG! These look amazing! I am drooling! Of course I can’t bake to save my life, but I’d be willing to give these a whirl. They look so good.
I wonder what Sissy Biggers would think of these recipes. 🙂 LOL!!!!!
LOL! I am going to have to share! 😉
What a wonderful idea and sooooo pretty! Is the box cut from a wine box and painted? This is so clever.
Thanks for sharing. I have to tweet about this!
Vicky
https://www.in-our-kitchen.com
Where am I when these are made? They all look so elegant and lovely but I love the Zinfandel the most since it is chocolatey. Thanks a lot for sharing the recipes. Greatly appreciated.
These cookies look great and very cute in that little box! Thank you for the recipes and the great wrapping method!
Hi! Your cupcakes collection is the most beautiful and delicious that I have ever seen. They all look very classy and I can be proud of serving as dessert during big special event or party. I will surely keep your recipe and use it during a special event in our family. Thanks for sharing!