Moscato cupcakes are vanilla cupcakes with pink buttercream frosting spiked with strawberry wine. Each bite is sweet, flavorful and boozy!
Keyword moscato cupcakes
Prep Time 20minutes
Cook Time 18minutes
Total Time 38minutes
Author Haley D Williams
1 3/4cups(218 g) all purpose flour
1/2cup(113 g or 1 stick) unsalted butter, room temperature
1cup(200 g) granulated sugar
1/2cup(124 g) sour cream
1/2cup(118 ml) pink moscato
1cupplus 1 tablespoon (250 ml) pink moscato
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 1/2cups(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.