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Red Wine Cupcakes

  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Servings: 24 cupcakes
  • Course: Dessert

These rich and delicious cupcakes that combine chocolate and red wine are sure to be a hit at your next adult party.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

To save time, start the red wine reduction for the frosting while the cupcakes are baking. You can also make the reduction a day ahead and store in the refrigerator.


For the Cake

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup red wine
  • 1/2 cups milk
  • 3/4 cup butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla

For the frosting

  • 1/2 cup red wine
  • 2 tablespoons sugar
  • 6 ounces of softened cream cheese
  • 1/2 pound of softened unsalted butter
  • 1 pound of sifted powdered sugar


Step 1

PREHEAT oven to 350°F. Line two muffin pans with Reynolds® Baking Cups.

Step 2

STIR together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl; set aside.

Step 3

COMBINE the red wine and milk. Set aside.

Step 4

BEAT butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape the sides of the bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

Step 5

ADD the flour mixture and wine/milk to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on high speed for 20 seconds more.

Step 6

TRANSFER batter to baking cups, then bake 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Step 7

Red Wine Frosting:
COMBINE red wine and sugar in a small saucepan. Bring to a boil, then simmer and reduce by half. Remove from heat and set aside to cool.

Step 8

BEAT the butter and cream cheese with an electric mixer on high speed until light and fluffy.

Step 9

ADD in the powdered sugar and 3 tablespoons of the red wine reduction and mix on low speed until incorporated and then mix on high speed for 2 minutes.

Step 10

FROST Cupcakes before serving.

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