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

Apricot cupcakes with icewine frosting)

Maureen Reynolds
No ratings yet
Print Recipe Pin Recipe
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
  • ½ cup milk

Instructions

  • Heat oven to 350 degrees. Line 24 muffin tins with paper liners.
  • Creamthe butter and ad the sugar continuing to beat until fluffy.
  • Add eggs and continue beating until well incorporated.
  • Sift 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 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 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.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/apricot-cupcakes-ice-wine-frosting/