These fluffy Vanilla Cupcakes are overflowing with a sweet-tart red wine berry filling, and topped with a berry Italian meringue buttercream - a perfect spring dessert!
Course Dessert
Cuisine American
Keyword vanilla cupcakes
Prep Time 45 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 18
Calories 204kcal
Author Erica
Ingredients
Vanilla Bean Cupcakes
1 ½cupsall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
½cupunsalted buttermelted
1cupsugar
3eggs
1vanilla beanscraped
¾cupbuttermilk
Red Wine Berry Sauce
1cupred wineI used Pinot Noir
7ouncesgranulated sugar
1 ½cupsmixed berriesfresh or frozen
Berry Swirl Italian Meringue Buttercream
⅓recipe Italian Meringue Buttercream
Instructions
Vanilla Bean Cupcakes
Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners, spraying them lightly with cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine melted butter and sugar. Mix together on medium speed for 2 minutes until thickened. Add eggs one at a time, mixing until blended between each one. Add vanilla and blend well.
Add the buttermilk and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - don't overmix.
Bake for 15-20 minutes, checking at the 18-minute mark for doneness. They should be a nice golden color and leave nothing on a clean inserted toothpick.
Remove from oven and allow to cool in pan for 10 minutes, then remove to cooling rack.
Red Wine Berry Sauce
Combine ingredients in a medium saucepan set over medium-high heat. Bring to a boil, then reduce heat and simmer 15 minutes until slightly reduced.
Strain the berries using a fine mesh sieve, reserving both the liquid and berries. Place the berries in a separate bowl and add back 2-3 Tablespoons of the liquid, stirring to combine. Cool to room temperature.
When ready to decorate, use a cupcake corer or small knife to hollow out the middle of each cupcake. Fill each cupcake with 1-2 Tablespoons berry filling.
Stripe a piping bag with thin stripes of remaining berry filling, then spoon in Italian Meringue Buttercream. Top each cupcake with icing.
Garnish with fresh berries rolled in sugar, and drizzle some Red Wine Berry Sauce (the reserved liquid) on top. Enjoy!