The New Year is the perfect time to ring in a new you in a delicious way. These Spanish Sangria Cupcakes are sure to hit the spot and make you feel elegant way into the new year.

What You Need To Make Spanish Sangria Cupcakes:

For Cupcake Base:

1 1/2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
2 eggs
½ cup butter
1 teaspoon vanilla
½ cup sour cream
3 tablespoons red wine
¼ cup chopped pineapple
¼ cup chopped pear
¼ cup deskinned orange

For Icing:

1 cup butter, softened
2 cups confectioners’ sugar
½ teaspoon vanilla
¼ cup red wine syrup

Red Wine Syrup:

2 cups red wine
¼ cup granulated white sugar

Topping:

thinly sliced orange, pear, and pineapple slices

How To Make Spanish Sangria Cupcakes:

For Cupcakes:

Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.

In a medium bowl, mix flour, baking powder, baking soda, and salt.

In a large bowl, cream sugar, butter, and eggs.

Next, add vanilla extract and sour cream.

On a low speed, alternate blending in dry mixture and wine.

Hand stir in fruit, being very careful not to stir too harshly (you want the fruit to maintain it’s shape. The orange will fall apart, but you want the pulp to stay in tact as much as possible).

Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.

For Red Wine Syrup:

Combine red wine and sugar in a medium saucepan and heat on high until it reaches a boil.

Reduce to medium-high heat and continue cooking for about 25 minutes.

Remove from heat and allow wine to cool until it reaches room temperature.

Refrigerate to finish the thickening process, and remove when ready to use.

For Frosting:

In a medium bowl, cream butter until it is soft and fluffy.

Gradually blend in confectioners’ sugar, then vanilla.

Stir in the red wine syrup.

Note: if the frosting becomes too thin, add an additional ¼ cup confectioners sugar at a time until it is once again thick.

For Topping:

Top each with one piece of orange, pineapple, and pear.