Moscato cupcakes are vanilla cupcakes with pink buttercream frosting spiked with strawberry wine. Each bite is sweet, flavorful and boozy!
Cocktail cupcakes are back and this time using strawberry moscato wine! These vanilla cupcakes are spiked with moscato, a sweet, slightly bubbly, wine.
Moscato is sweeter than most wines so it naturally adds a sweetness to the cupcakes. I specifically chose a strawberry flavored moscato because, hello, pink frosting!
I used my champagne cupcakes recipe to make these moscato cupcakes. It was an easy substitution since both wines are a little bubbly. With either recipe, the alcohol is truly evident, especially in the buttercream frosting.
The moscato is strong in the buttercream frosting because I used a moscato concentrate. It’s super easy to do and concentrate the strawberry wine flavor.
Simply heat a cup of moscato on the stovetop until it boils down to two tablespoons. The flavor will become more concentrated as will the color—hence the pink hue!
The pink frosting has got to be my absolute favorite thing about these cupcakes. They are just so pretty. I used a large star tip for frosting the cupcakes and sprinkled white nonpareils on top.
While the frosting is very boozy, the vanilla cupcakes have a more subtle flavor so not to overwhelm the tastebuds. There is still half a cup of moscato in the cupcake batter, but due to the baking the alcohol will burn off.
The flavor, however, sticks around and adds a subtle taste of strawberry in the fluffy, moist vanilla cupcakes!
I liked making these cupcakes for summer since rosé season is in. I can only imagine all the other excuses to make moscato cupcakes… girls’ weekend, Valentine’s Day, bachelorette parties, birthdays, the options are endless!
What occasion would you make moscato cupcakes for?
Tools you need to make moscato cupcakes…
- 1 3/4 cups (218 g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup (124 g) sour cream
- 1/2 cup (118 ml) pink moscato
- 1 cup plus 1 tablespoon (250 ml) pink moscato
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 1/2 cups (300 g) confectioners' sugar
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract just until combined.
- In a medium sized bowl, whisk together 1/2 cup pink moscato and 1/2 cup sour cream (mixture will fizz and bubble a little).
- With the mixer on low, gradually add in the flour mixture in three parts, alternating with moscato mixture (So it goes flour, moscato, flour, moscato, flour). Mix until batter is uniform and smooth, about 30 seconds.
- Fill baking cups about 3/4 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.1
- Place 1 cup of pink moscato in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons moscato plus 1 tablespoon moscato from the bottle and mix well.2
- Frost the cupcakes and garnish with nonpareil sprinkles if desired.3
- If you wish to brush the cupcakes with moscato, do so before frosting. About a teaspoon for each cupcake should be enough.
- If you'd like a pinker frosting, add the tiniest drop of red food dye to the frosting.
- Store in an airtight container at room temperature for up to 5 days.
- If you wish to make mini cupcakes, reduce baking time to 14 minutes or until a toothpick inserted in the center comes out clean.