Cupcake Frosé Two Ways


  • 6 cups frozen fruit (watermelon or peach)
  • 1 cup ice
  • 1 bottle Cupcake Rosé or Sauvignon Blanc
  • 1-2 tbsp agave syrup (optional)


  1. In a blender, combine frozen fruit, ice, Cupcake wine, and agave syrup.
  2. Blend until smooth.
  3. Pour into glasses and garnish with fresh fruit.
Cupcake Frosé Two Ways