Moscato Cupcakes
These delightful Moscato cupcakes are infused with the sweet and bubbly flavors of Moscato wine, making them a perfect treat for celebrations or casual gatherings. Topped with a light and fluffy Moscato buttercream frosting, these cupcakes are sure to impress.
Equipment
- 1 mixing bowls
- 1 electric mixer
- 1 cupcake pan
- 12 cupcake liners
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 toothpick or cake tester
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup Moscato wine
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened (for frosting)
- 4 cups powdered sugar
- ¼ cup Moscato wine (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and Moscato wine.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Scoop the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.
- While the cupcakes are cooling, make the Moscato buttercream frosting. In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, continuing to mix until well combined. Add the Moscato wine, vanilla extract, and a pinch of salt, mixing until smooth and fluffy.
- Once the cupcakes are completely cool, frost them with the Moscato buttercream using a spatula or piping bag.
- Garnish with any additional decorations if desired, and serve.
Notes
For an extra touch, you can add some sparkling sugar on top of the frosting for added sparkle. These cupcakes can be made a day in advance. Store them in an airtight container at room temperature.