Make the ideal wine-lover cupcakes: Red Wine Cupcakes with Cream Cheese Frosting! These red wine cupcakes feature red wine and devil's food cake mix.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) devil's food cake mix
3/4 cup red wine, divided
1/4 cup granulated sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar
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Please use alcohol responsibly.
Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes, substituting 1/3 cup wine for the oil. Cool completely.
Meanwhile, cook granulated sugar and remaining wine in saucepan on medium heat 15 to 18 min. or until reduced to thin glaze, stirring occasionally. Cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes. Drizzle with wine syrup.
Prepare using PHILADELPHIA Neufchatel Cheese.
Omit granulated sugar and substitute red grape juice for the wine.
Prepare frosting as directed; spoon into resealable plastic bag. Cut small piece off one bottom corner of 1 bag. Use to pipe frosting in circular pattern on tops of cupcakes, starting at edge of each and working toward center. Repeat with red wine syrup, following swirl lines of frosting.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.