Moscato Cupcakes Recipe

overhead view of moscato cupcakes piped with pink buttercream roses.

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 18

Cool Time: 1

Total Time: 1 48

Servings: cupcakes

Calories: 511kcal

Author: Becky Hardin - Easy Dessert Recipes

Moscato cupcakes bring all the sparkly pink fun of a Moscato to a cupcake!

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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).

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