Don't just drink the perfect sangria, eat the perfect Sangria Cupcake! Sangria Cupcakes will feel like summer has followed you into fall.

1. Pre-heat oven to 355 degrees Fahrenheit.
2. In a large bowl, prepare vanilla cake mix per package instructions. Fold in diced strawberries, diced apples, and 1 tablespoon of orange zest.
3. Carefully pour batter into cupcake liners, filling them about 3/4 full. Bake for 15 minutes, or until a toothpick comes out clean. Once baked, remove from oven and allow to cool completely.
4. While cupcakes are baking, you can begin your icing. Pour red wine into a saucepan over medium-high heat. Stir in 1 tablespoon of sugar until dissolved. Reduce the wine reduction until you’re left with a thick syrup. Remove from heat and set aside.
5. In a standing mixer or with a hand mixer, combine butter, shortening, 1/2 tablespoon of orange zest, and vanilla extract. Mix until light and fluffy.
6. While mixing, add in 3 to 4 tablespoons of the wine reduction. Start with 3, taste, and adjust to your liking.
7. Once the wine is combined, very slowly add powdered sugar. If the frosting feels too dry, add more wine reduction. If it feels too wet, add a touch more sugar. When frosting is done, remove it from the mixer and place it in a Ziploc bag or piping bag for decorating.
8. Once cupcakes have completely cooled, decorate with your wine-infused buttercream. Garnish with sliced strawberries and oranges, or any other fruit of your choice. Serve Sangria Cupcakes and enjoy!