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Moscato Cupcakes

Moscato Cupcakes

These delightful Moscato cupcakes are infused with the sweet, fruity flavor of Moscato wine, making them a unique and indulgent treat for any occasion. Topped with a light Moscato-infused buttercream frosting, they are sure to impress your guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 stand mixer or hand mixer
  • 1 piping bag (optional)

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter Softened.
  • 2 large eggs
  • 0.5 cup Moscato wine
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter Softened for frosting.
  • 3 cups powdered sugar
  • 2-4 tablespoons Moscato wine For the frosting.
  • 1 teaspoon vanilla extract For the frosting.
  • a pinch salt For the frosting.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • 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, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated. Add the Moscato wine and vanilla extract, mixing until smooth. Adjust the consistency using more wine or powdered sugar as needed.
  • Once the cupcakes are completely cool, frost them with the Moscato buttercream, using a piping bag or a knife.

Notes

For extra flavor, consider adding a splash of lemon juice to the batter or frosting.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serve with a glass of Moscato for a delightful pairing!