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–+ servings
Ice wine cupcakes on a white cake stand.

Apricot cupcakes with Ice Wine frosting

Maureen Reynolds
These delightful apricot cupcakes are light and fluffy and so easy to make. Frosted with an ice wine infused frosting, but easily adaptable by using white grape juice or vanilla for a no-alcohol frosting.
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Course Dessert
Cuisine American
Servings 24

Equipment

  • electric mixer
  • muffin tins

Ingredients
  

  • ¼ lb butter
  • 1 ½ cups sugar
  • 3 large eggs
  • 2 ¼ cup all purpose flour
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 1 tsp baking poweder
  • ½ tsp baking soda
  • 1 cup apricot preserves
  • ¼ cup buttermilk or soured milk

Ice Wine Frosting

  • 6 to 7 cups confectioners sugar
  • 1 cup butter
  • 3 tablespoons ice wine or white grape juice, or 1 tbsp vanilla extract for alcohol free frosting
  • ½ cup milk

Instructions

  • Heat oven to 350 degrees. Line 24 muffin tins with paper liners.
  • In the bowl of electric mixer, beat butter until creamy; add the sugar continuing to beat until fluffy. Add eggs and continue beating until well incorporated.
  • In a mixing bowl whisk together dry ingredients and add to butter/sugar mixture. Beat at medium speed for 2 minutes. Add preserves and buttermilk and mix on low speed until combined.
  • Fill each of the 24 muffin tins using to approximately 3/4 full.
  • Bake for 15 to 20 minutes, checking after the first 15 minutes. Cupcakes are done when toothpick comes out clean.

For Ice Wine Frosting

  • In bowl of electric mixer add 4 cups confectioners sugar, butter and milk. Beat on low, then increase speed to medium and beat for 2 minutes. Add ice wine (or white grape juice, or 1 tbsp pure vanilla extract for alcohol free frosting) and 1 cup of confectioners sugar and beat until well combined. Add additional confectioners sugar 1 cup at a time until desired consistency is reached.

Notes

Store cupcakes at room temperature for up to 2 days or refrigerator for up to 4 days.  
These apricot cupcakes can be frozen before they are frosted.  Defrost at room temperature, prepare frosting and frost using a star tip or spread frosting with spatula.
For alcohol free frosting substitute ice wine with 2 tablespoons white grape juice or 1 tablespoon pure vanilla extract.
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https://www.redcottagechronicles.com/recipe/apricot-cupcakes-ice-wine-frosting/