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Merlot Cherry Cupcake with Sweet White Frosting | Magnolia Days

Merlot Cherry Cupcakes with Sweet White Frosting

A recipe for Merlot Cherry Cupcakes with Sweet White Frosting made with red wine soaked cherries and a cream cheese frosting with sweet white wine.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Renee

Ingredients

For the cupcakes:

  • 2/3 cup Merlot wine red
  • 1/2 cup chopped dried tart cherries
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk at room temperature
  • Red food coloring

For the frosting:

  • 8 ounces cream cheese at room temperature
  • 1/4 cup unsalted butter at room temperature
  • Pinch of salt
  • 1 box confectioners sugar 16 ounces, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons sweet white wine plus more if needed

Instructions

For the cupcakes:

  1. Heat Merlot in a small sauce pan until it barely simmers. Remove from the heat and add cherries. Soak cherries for 1 hour. Drain and reserve 1/3 cup of the Merlot.
  2. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. In a separate large bowl, cream butter and sugar using an electric hand mixer on high speed until light and fluffy.
  5. Add eggs and vanilla and beat to combine.
  6. Combine milk and reserved Merlot in a measuring cup.
  7. Add the flour mixture in three additions, alternatively with the milk in two additions, mixing on low speed until just combined. Do not over mix.
  8. Stir in drops of red food coloring until desired color is reached.
  9. Stir in cherries.
  10. Divide batter among muffin cups.
  11. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted into the center comes out clean. (Tops of cupcakes should spring back when lightly touched)
  12. Remove cupcakes from the pan and cool completely on a wire rack. Frost with sweet white frosting.

For the frosting:

  1. Beat cream cheese, butter, and salt until smooth.
  2. Add confectioners sugar and vanilla. Beat to combine. Add enough sweet white wine until it reaches spreading or piping consistency.
  3. Spread or pipe frosting on top of cupcakes.
  4. Refrigerate cupcakes.

Recipe Notes

Time stated does not include cooling cupcakes. There may be extra frosting depending on how much you use on the cupcakes. Refrigerate extra frosting in a sealed container and use within 1 week.