My Moscato cupcakes bring all the sparkly pink fun of a glass of Moscato to delicious cupcakes! They’re soft, fluffy, and infused with the sweet sparkle of pink Moscato, both in the cake and the frosting. Swirled with rosy pink buttercream, I love serving them for bridal showers, birthdays, or Mother’s Day. They’re as pretty as they are delicious, and they always feel like a celebration!
Pink Moscato Cupcakes
Pink Moscato is one of my favorite fun bubbly bevvies. These light and tender Moscato cupcakes pick up just enough fruity flavor from the wine, and the frosting gets a little boozy boost too. I add a touch of pink food coloring to make them extra festive, because let’s be honest, these cupcakes are half the fun of decorating the dessert table.
Whether you serve them at a shower, a spring party, or just because you want something sweet and a little sparkly, these pink Moscato cupcakes are a guaranteed hit.
Don’t forget to check out my favorite berry filled cupcakes, too!
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Preserving that Pink Moscato Flavor
Sparkling wines like Moscato can lose their signature fizz if you overmix the batter after adding them. I always fold the wine in gently with a spatula instead of using the mixer to keep the bubbles intact. This trick helps the cupcakes bake up soft and fluffy instead of dense.
For an extra punch of flavor, I sometimes brush a little pink Moscato over the tops of the warm cupcakes after baking. They soak it up like mini cocktail cakes–light, moist, and perfectly party-ready!
Moscato Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cupcakes
- ½ cup salted butter room temperature (1 stick)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg whites room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup milk room temperature
- ½ cup pink Moscato (or pink champagne)
- Pink food coloring optional
For the Frosting
- ½ cup vegetable shortening (½ stick) – Crisco recommended
- ½ cup unsalted butter slightly softened (1 stick)
- 1 teaspoon pure vanilla extract
- 3½-4 cups powdered sugar
- ¼ cup pink Moscato (or pink champagne)
- Pink food coloring 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 salted 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, 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 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).
Notes
- 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!
- 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.
How to Make Moscato Cupcakes Step-by-Step
Gather your Ingredients: Gather up everything you need for this recipe. Bring the butter, egg whites, and milk to room temperature for 30-60 minutes before beginning. Preheat your oven to 350°F, line a standard 12-count cupcake tin with paper liners, and set aside.
Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature salted butter until it is soft and smooth. Add in the 1 cup of granulated sugar, and 1 teaspoon of vanilla extract, and mix on medium for about 30 seconds before adding in 2 large, room-temperature eggs.
Fold in the Dry Ingredients: After the eggs have been mixed in, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ cup of room-temperature milk, adding a small amount at a time, while continuously mixing. The batter will be smooth and creamy.
Add the Moscato: Using a rubber spatula or a whisk, add in ½ cup of pink 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. If desired, add 3-4 drops of pink food coloring to color the batter pink.
Portion the Cupcakes: Evenly divide the batter among the wells of the prepared cupcake tin. Fill about ⅔ full.
Bake the Cupcakes: Bake your Moscato cupcakes in the preheated oven for 18-20 minutes, or 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.
Beat the Fats: In the bowl of a stand mixer fitted with the whisk attachment, beat ½ cup of vegetable shortening and ½ cup of slightly softened unsalted butter together until creamy.
Make the Frosting: Add in 1 teaspoon of vanilla extract and 3½-4 cups of 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. Slowly add in ¼ cup of pink Moscato and a few drops of food coloring, if using. The alcohol has bubbles, so you don’t want to mix it in too quickly. The frosting should be smooth and creamy.
Frost the Cupcakes: This frosting can be spread onto the cupcakes or piped. I used a Wilton 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).
How to Store
Store leftover Moscato cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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