Sticky Velvet Cabernet Cupcakes

Dark (red) velvet cupcakes will never go out of style when you double down with Slow Press® Cabernet Sauvignon wine: flavoring the cupcake batter & the cream cheese frosting.

Deliciously moist, baked dark velvet cupcakes feature Slow Press® Cabernet Sauvignon wine in place of red food coloring, and then they are topped with velvety swirls of savory/sweet Slow Press® Cabernet Sauvignon Wine Cream Cheese Frosting (scratch made frosting whipped with cabernet). You will be dreaming of red wine & dark velvet after enjoying these beauties.

  • Prep Time:

    20-30 minutes

  • Cook Time:

    40 minutes (20 minutes – baking, 20 minutes – cooling)

  • Portions:

    1 cupcake

  • Serving Size:

    12
  • 1 C (8 oz.) – Greek yogurt/cream cheese (store bought new blend), room temperature
  • ½ C (1 stick = 4 oz.) – unsalted butter, room temperature
  • 1 tsp – pure vanilla extract
  • 2 C – confectioners sugar
  • ¼ C – Slow Press® Cabernet Sauvignon wine
  • ¼ C (½ stick = 2 oz.) – unsalted butter, room temperature
  • ¾ C – granulated sugar
  • 1 each – egg, fresh, large (cage free)
  • 3 Tbsp – unsweetened cocoa powder
  • 3 Tbsp – Slow Press® Cabernet Sauvignon wine
  • ½ tsp – pure vanilla extract
  • ½ C – buttermilk
  • 1 C – all-purpose flour
  • ½ tsp – sea salt
  • ½ tsp – baking soda
  • ½ tsp – distilled white vinegar
  1. Preheat oven to 350° F, then line a standard 12 muffin, muffin tin with red paper liners.
  2. Prepare the Cabernet Cream Cheese Frosting: Place the Greek yogurt/cream cheese, butter and vanilla extract in a mixing bowl. Beat on high speed with a mixer (paddle attachment) until completely smooth and light & fluffy, for approximately 1 minute. Slowly add confectioners sugar and mix on slow speed to combine then high speed to completely smooth, light & fluffy. Add Slow Press® Cabernet Sauvignon wine and mix on low speed then high speed to combine evenly. Spoon into a pastry bag fitted with a wide, straight tip and reserve chilled.
  3. Prepare the cupcake batter: Cream the butter & sugar, on medium-high speed in a mixing bowl, until light and fluffy, for approximately 3 minutes. Turn the mixer to high, add the egg and beat until evenly combined (scraping down the bowl as needed). Reserve batter.
  4. In a separate small bowl, whisk together the cocoa powder, Slow Press® Cabernet Sauvignon wine and vanilla extract to make a paste. Add this to the reserved batter (in step 3) and mix on medium speed until evenly combined (scraping down the bowl as needed), approximately 1 minute.
  5. Reduce the mixer speed to low and slowly add the buttermilk to evenly combine, then slowly add the flour, salt, baking soda & vinegar and blend until evenly combined (scraping down the bowl as needed), approximately 1-2 minutes. Finish by beating on high until completely smooth, approximately 15 seconds.
  6. Evenly divide the finished batter between the 12 cupcake liners, in the pan, and bake for approximately 20 minutes.
  7. A toothpick inserted into the center of the cupcakes should come out clean.
  8. Cool the cupcakes for 10 minutes and then remove the cupcakes from the warm pan and place them on a cooling rack to cool completely before frosting, approximately another 10 minutes (longer if needed).
  9. Frost the cupcakes by evenly & artistically piping a swirl of Cabernet Cream Cheese Frosting on top of each cupcake.
  10. Serve and enjoy!
  • Food colorings are becoming phased out of recipes, at home and in restaurants. We omitted red food coloring in the recipe and replaced it with a wholesome (and delicious) ingredient – Slow Press® Cabernet Sauvignon wine. The wine provides a deeper, darker color; as well as, providing unique & premium flavor.
  • We use a Greek yogurt/cream cheese blend (new in grocery stores) vs. straight cream cheese. The blend provides 4x more protein, ½ the fat, live & active cultures + additional depth of flavor vs. regular cream cheese– all with the same or better flavor and texture.
    • You can use regular cream cheese, in the recipe if desired.
  • Chocolate cupcakes also work well, topped with Slow Press® Cabernet Sauvignon Cream Cheese Frosting.
  • For quick kitchen preparation, use your favorite box cupcake batter, then make the Cabernet Cream Cheese Frosting from scratch – delivering a touch of homemade goodness.
  • Miniature size Slow Press® Cabernet Sauvignon Wine Dark Velvet Cupcakes could be prepared & served as a snack/appetizer.
  • A Slow Press® Cabernet Sauvignon wine macerated whole fresh blackberry could be placed inside of each cupcake, before baking – creating a tasty & fun surprise within each baked cupcake.
    • Combine ¼ C Slow Press® Cabernet Sauvignon wine, 1 Tbsp granulated sugar and 12 fresh, whole blackberries and macerate (refrigerated) 3 hours, before using.
    • Fresh raspberries could be used in place of blackberries.
  • Use a stand mixer, fitted with a paddle attachment, to make the Cabernet Wine Cream Cheese Frosting, then the dark velvet cupcake batter. You can also use a hand mixer, fitted with the beater attachments.
  • The cocoa powder in the cupcakes is a beautiful complement to the Slow Press® Cabernet Sauvignon wine.
  • If you don’t have a pastry bag, you can spoon the Cabernet Cream Cheese Frosting on top of the cupcakes. The rustic look will taste just as yummy.
  • Frosting cupcakes: Fit a pastry bag with a wide star tip. For a traditional swirl, pipe from the outside to the inside of the cupcake. To create a rose/flower effect, pipe from the inside to the outside of the cupcake. You can also use a wide, straight tip to create a simpler look. Experiment with your personal style and cupcake looks.
  • Cupcakes make a wonderful dessert, celebration/occasion treat or snack.