Moscato Cupcakes
These delightful Moscato cupcakes are perfect for any celebration. With a hint of sweet wine and a fluffy texture, they’re a delicious treat that pairs beautifully with sweet wine or can be enjoyed on their own.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 cupcake tin
- 1 cupcake liners
- 1 toothpick
- 1 cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup Moscato wine
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened For the frosting.
- 4 cups powdered sugar For the frosting.
- ½ cup 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 tin with cupcake liners.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and Moscato wine until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake in the preheated oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
- For the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and mix until smooth.
- Add the Moscato wine, vanilla extract, and a pinch of salt. Beat the frosting until it's fluffy and holds its shape.
- Once the cupcakes are completely cooled, frost them generously with the Moscato frosting.
Notes
For added flavor, you can fold in some lemon zest into the batter or frosting.
If desired, decorate with edible glitter or fruit to enhance the presentation.
Store any leftovers in an airtight container for up to 3 days at room temperature.