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Sangria Cupcakes
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Sangria Cupcakes

1 Hour 25 Minutes
15 Min Prep
1 Hr 25 Min Cook
Get a taste of the Spanish life with these fruity Sangria Cupcakes. Find out how to make these sweet sangria cupcakes today!
What You Need
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24 servings
Original recipe yields 24 servings
24 maraschino cherries, drained
1 pkg. (2-layer size) lemon cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup red wine
1/2 cup apple juice
1/2 cup oil
4 egg s
2 tsp. orange zest
1 small red apple, coarsely chopped
1-1/2 cups thawed COOL WHIP Whipped Topping
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 350°F.
2
Cut cherries in half; chop half the cherry halves. Reserve remaining cherry halves for garnish. Beat cake mix, pudding mix, wine, juice, oil, eggs and zest in large bowl with mixer until blended. Stir in chopped cherries and apples.
3
Spoon batter into 24 paper-lined muffin cups.
4
Bake 25 to 30 min. or until toothpick inserted near center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Top each cupcake with COOL WHIP and 1 cherry half just before serving.
Kitchen Tips
Special Extra
Stir 1/4 tsp. orange or lemon extract into COOL WHIP before serving.
Substitute
Substitute 1 cup apple cider for the wine and apple juice.
Special Extra
Stir red food coloring into mixture before stirring in fruit.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 180mg
8%
Total Carbohydrates 23g
8%
Dietary Fibers 0g
Sugars 16g
32%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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