Moscato Cupcakes Recipe
User Reviews
4.7
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
-
Additional Time
1 hr
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Total Time
1 hr 48 mins
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Servings
12 cupcakes
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Calories
511 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Moscato Cupcakes Recipe
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Moscato cupcakes bring all the sparkly pink fun of a Moscato to a cupcake!
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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
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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.
- 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.
- 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.
- If desired, add 3-4 drops of pink food coloring to color the batter pink.
- 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.
- 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.
- 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.
- 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).
Nutrition Information
Show Details
Serving
1cupcake
Calories
511kcal
(26%)
Carbohydrates
69g
(23%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
42mg
(14%)
Sodium
184mg
(8%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
489IU
(10%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 511kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 42mg | 14% |
| Sodium | 184mg | 8% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 489IU | 10% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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