Preheat oven to 350° Line 18 cupcake tins with paper liners and set aside.
In a large mixing bowl, combine butter and granulated sugar. Cream with an electric mixer.
Add egg whites and continue to beat on high until light and fluffy. Add vanilla extract and beat until combined.
With mixer on low speed, add flour in 3 parts alternating with wine, until just combined (do not overmix or cupcakes will be dense).
Scoop batter into lined cupcake tins (about ⅔ full). Bake for 20 minutes or until top of cupcakes bounces back to the touch. Cool completely on wire rack.
For the frosting, beat butter until light and fluffy. With mixer on low, add confectioners sugar, jam and food colouring. Add wine in 1 tablespoon increments until desired consistency is achieved (if frosting is too stiff, add more wine).
Pipe frosting onto cupcakes, garnish with sprinkles, and enjoy!