Moscato cupcakes bring all the sparkly pink fun of a Moscato to a cupcake! From the deliciously moist cake to the beautifully swirled pink rosy frosting, these champagne cupcakes are a complete delight! This cupcake recipe is perfect for bridal showers and brunches.
What’s in Pink Moscato Cupcakes?
Wondering what goes in? Here are the ingredients you’ll need for these pink Moscato cupcakes:
- Butter: Unsalted.
- Sugar: Sweetens the cupcakes.
- Vanilla: Pure vanilla extract enhances the sweetness of the sugar.
- Egg Whites: You can separate egg whites from the yolk by passing the egg back and forth between the two halves of the egg shells until you are left with just the whites!
- Flour: All-purpose flour is the main dry ingredient in our cupcakes. Make sure to measure using the spoon-and-level method as adding too much flour can result in dry cupcakes.
- Baking Powder: Helps the cupcakes rise.
- Salt: Salt helps to cut the sugar and provide the right balance to the sweetness of the batter.
- Milk: Whole milk keeps the cupcakes moist, so they don’t dry out.
- Moscato: Using a pink Moscato will help give your cupcakes a pretty pink tint!
- Food Coloring: While pink Moscato will turn your frosting pink, you will need to add a few drops of pink food/gel coloring to make your cupcake batter pink.
- Shortening: I use Crisco!
When you want to take the Champagne out of Champagne Cupcakes:
If you would like to make this recipe alcohol-free, you can substitute it out in the recipe for milk or water. If you also want a more clear frosting, you should substitute Moscato with clear vanilla extract.
You should be able to buy Moscato anywhere you would normally buy wine (grocery store, liquor store, etc.). Some popular brands of pink Moscato are Barefoot, Gallo, and Beringer. If you can’t find pink Moscato, you can use pink champagne or prosecco. White Moscato will also work!
Easy – just use the tried and true toothpick method. If a toothpick is inserted into the middle of a cupcake and it comes out dry, you know it’s fully baked. Also, take a peek at the edges of the cupcakes. If they’re lightly browned, the cupcakes are probably done baking.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
How to Make Ahead and Store Moscato Cupcakes
The plain Moscato cupcakes can be made in advance and stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. The frosting can be made up to 1 week in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to frost. Bring the cupcakes and frosting to room temperature before frosting.
Store leftover Moscato cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy cold or at room temperature.
How to Freeze Pink Moscato Cupcakes
I strongly recommend freezing the frosting and cupcakes separately for the best results. Freeze the Moscato cupcakes tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Freeze the frosting in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before assembling.
What to Serve with Moscato Cupcakes from Scratch
Want more pink and bubbly desserts to pair with these perfectly pink Moscato Cupcakes? Try these Pink Champagne Cupcakes for a variation of this recipe! Or, if you’re looking for something pink but different than a cupcake to pair, try these Strawberry Macaroons. Either way, your dessert table will look pretty in pink.
Moscato Cupcakes Recipe
Ingredients
For the Cupcakes
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 cup granulated sugar 200 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 large egg whites 70 grams, room temperature
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- ½ cup milk 114 grams, room temperature
- ½ cup pink Moscato 114 grams (or pink champagne)
- Pink food coloring optional
For the Frosting
- ½ cup vegetable shortening 92 grams (½ stick) – Crisco recommended
- ½ cup unsalted butter 113 grams, slightly softened (1 stick)
- 1 teaspoon pure vanilla extract 4 grams
- 3½-4 cups powdered sugar 396-452 grams
- ¼ cup pink Moscato 57 grams (or pink champagne)
- Pink food coloring optional
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a standard 12-count cupcake tin with paper liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is soft and smooth. Add in the sugar, and vanilla and mix on medium for about 30 seconds before adding in the eggs.½ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 2 large egg whites
- After the eggs have been mixed in, add in the flour, baking powder, salt, and milk, adding a small amount at a time, while continuously mixing. The batter will be smooth and creamy.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, ½ cup milk
- Using a spatula or a whisk, add in the Moscato and stir slowly, mixing it into the batter. It will look runny at first, but keep stirring gently and the liquid will combine with the batter, becoming creamy again.½ cup pink Moscato
- If desired, add 3-4 drops of pink food coloring to color the batter pink.Pink food coloring
- Evenly divide the batter among the wells of the prepared cupcake tin. Fill about ⅔ full.
- Bake for 18-20 minutes, until the tops of the cupcakes spring back when touched.
- Remove the cupcakes from the oven and allow them to cool completely for about 1 hour before frosting.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the shortening and butter together until creamy.½ cup vegetable shortening, ½ cup unsalted butter
- Add in the vanilla and powdered sugar and mix at medium speed for about 30-60 seconds. The butter should be smooth in the mixture without any chunks or pieces.3½-4 cups powdered sugar, 1 teaspoon pure vanilla extract
- Slowly add in the alcohol and drops of food coloring if any are being used. The alcohol has bubbles so you don’t want to mix it in too quickly. The frosting should be smooth and creamy.¼ cup pink Moscato, Pink food coloring
- This frosting can be spread onto the cupcakes or piped. I used a 2D piping tip to make the swirl roses. (Starting in the middle of the cupcake and going in a swirl until the outer rim of the cupcake top is covered).
Leave a Review