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Moscato Cupcakes Recipe

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

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 48 mins
Servings: 12 cupcakes
Calories: 511 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Line a standard 12-count cupcake tin with paper liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If desired, add 3-4 drops of pink food coloring to color the batter pink.
  6. Evenly divide the batter among the wells of the prepared cupcake tin. Fill about ⅔ full.
  7. Bake for 18-20 minutes, until the tops of the cupcakes spring back when touched.
  8. Remove the cupcakes from the oven and allow them to cool completely for about 1 hour before frosting.
  9. In the bowl of a stand mixer fitted with the whisk attachment, beat the shortening and butter together until creamy.
  10. 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.
  11. 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.
  12. 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

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

% 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.