Mulled Wine Cupcakes
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Mulled Wine Cupcakes

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Like mulled wine? Like cake? Then you’ll love these super Christmassy Mulled Wine Cupcakes! They smell divine when they’re baking as well 🙂

Mulled Wine Cupcakes

Mulled Wine Cupcake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley


  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 200 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 tsps Mixed Spice
  • 1/2 tsp Ground Cinnamon
  • 10 ml Orange Essence
  • 110 ml Red Wine
  • 350 g Fondant Icing Sugar
  • 100 g Unsalted Butter softened
  • A few drops of claret / red food colouring


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add 75ml of the red wine and 5ml or the orange essence and mix well.
  • Add the flour, spice and cinnamon and mix thoroughly until smooth.
  • Finally add a small amount of claret or red food colouring and mix thoroughly.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and spice.
  • Add the remaining 35ml of red wine and 5ml of orange essence.
  • Then add the softened butter and mix together until creamy and lump free.
  • If the frosting is not a dark enough colour, add a few drops of claret or red food colouring to get the desired shade.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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