Mulled Wine Cupcakes

Mulled Wine Cupcakes

If there’s one drink that really says Christmas, it’s got to be mulled wine. I’m pretty sure it’s only drank around Christmas time, and I know a lot of people who consider that after they’ve had their first mulled wine, Christmas is officially here! Also know as ‘gluhwein’ and ‘glogg’, mulled wine is warmed red wine, with sugar and spiced with orange, cinnamon, cloves, nutmeg, star anise, and/or cardamom. These Mulled Wine Cupcakes are made with a red wine chocolate sponge, filled with a mulled wine jam and topped with spiced buttercream and candied oranges.

Step by step…

I made the candied oranges first as they need time to cool and dry. After slicing the oranges, I boiled them in a sugar syrup, then put them on a cooling rack.

For the sponge I creamed the sugar and butter together until smooth. I added eggs, red wine, flour and cocoa powder, and whisked until smooth.

Then I divided the mixture between the cupcake cases. They baked for 25 minutes until risen.


Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre. I filled them withย  mulled wine jam made with cherries, spices and port. If you can’t find a similar jam, use cherry jam and mix in some spices, or you can skip this step.

I made a buttercream using icing sugar, butter, ground cloves and cinnamon. Then I piped it onto the cupcakes and decorated them with the candied oranges.

Mulled Wine Cupcakes

The Mulled Wine Cupcakes really are mulled wine in cake form! All the spices are there, plus the orange, and the sponge and jam both have alcohol and red wine flavour.

Mulled Wine Cupcakes

Serve the Mulled Wine Cupcakes with a glass of mulled wine, of course!

Recommended equipment & ingredients*

Cupcake tin Electric hand mixer Piping bags
Cupcake corer Brown cupcake cases Wilton 2D Piping nozzle

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!


Mulled Wine Cupcakes

Chocolate and red wine sponge, filled with mulled wine jam, topped with a spiced buttercream and a candied orange slice

Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Author thebakingexplorer


For the candied orange

  • 200 g Caster sugar
  • 450 ml Water
  • 1 Large orange

For the sponge

  • 175 g Butter or baking spread
  • 175 g Light brown sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1/4 tsp Baking powder
  • 20 g Cocoa powder
  • 75 ml Red wine

For the filling (optional)

  • 6 tbsp Mulled wine jam or cherry jam, or plum jam

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Milk
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves


  1. Make the candied oranges first. Slice up the orange into 5mm pieces, then cut in half. You should get 12-14 pieces

  2. Put the water and sugar into a pan and bring to the boil

  3. Add the oranges, turn the heat to a simmer and leave to simmer with a lid half covering for 1 hour and 15 minutes, stirring every 15 minutes or so

  4. When they're done, remove with a slotted spoon and put on a cooling rack to drain and dry out for 4-5 hours

  5. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  6. To make the cupcakes, cream together the butter and light brown sugar until smooth

  7. Add the eggs and red wine, and whisk in

  8. Add the self raising flour, cocoa powder and baking powder and whisk in

  9. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely

  10. Use a cupcake corer or a knife to make a hole in the middle of each cupcake

  11. Fill the holes with the jam

  12. To make the buttercream, mix together the butter, icing sugar, cinnamon and ground cloves with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth

  13. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  14. Top with the candied orange slices

  15. Store in an airtight container in a cool place, eat leftovers within 3 days

If you like this, check out more of my Cupcake recipes!

Or you might like my Christmas recipes!

Mulled Wine Cupcakes

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8 comments / Add your comment below

  1. Wow these look so pretty! I always think mulled wine fails to live up to the expectation somehow, but I can definitely get on board with it in cake form! x

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