Recipes // Desserts // Mulled Wine Cupcakes

Mulled Wine Cupcakes


Leslie Feinberg and Brooke Siem

(Yield 48)



  • 115 g white wine
  • 115 g butter
  • 75 g sour cream
  • 1 large egg
  • 166 g flour, AP
  • 200 g sugar, granulated
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ginger, ground
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves


  • 2 ½ cups Veglio Michelino & Figlio Barolo Wine
  • 2 cups sugar, granulated
  • 1 package pectin


  • 100 g shortening
  • ¾ box of confectioners sugar
  • 57 g pear brandy
  • 1 tsp beet powder (for color, optional)


To make cake:

  1. Preheat oven to 325°F. Line or grease mini cupcake tins and set aside.
  2. Heat white wine and butter in a saucepan until butter is melted, taking care not to boil.
  3. In a mixing bowl, beat sour cream and egg until combined.
  4. In another bowl, combine flour, sugar, baking soda, salt, and spices.
  5. Add water and butter mixture to mixing bowl gradually.
  6. Slowly add dry ingredients to wet and beat until smooth.
  7. Fill cupcakes tins 2/3 way with batter.
  8. Bake for 10 minutes and let cool on a cooling rack.

To make the filling:
Day Before:

  1. Heat 2 cups of Veglio Michelino & Figlio Barolo wine and sugar in a large pot over high heat until sugar is fully melted and mixture is boiling.
  2. Add in pectin and stir thoroughly.
  3. Bring to boil for at least one minute.
  4. Remove from heat and transfer to heat-proof container.

Day of:

  1. Stir wine jelly until smooth.
  2. Add in ½ cup of Veglio Michelino & Figlio Barolo wine 1 tbsp at a time until desired consistency is reached.
  3. Transfer to squeeze bottle.

To make the frosting:

  1. Cream together shortening and confectioners sugar until crumbly in a standing mixer.
  2. Slowly pour in pear brandy and beat until smooth.
  3. Add beet powder and beat until frosting is uniform in color (optional).
  4. Transfer to piping bag.

To assemble:

  1. Core each cupcake.
  2. Fill with the wine filling.
  3. Frosting to your liking.
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