Moscato cupcakes are the perfect dessert to make for any celebration! Adding moscato to cupcakes makes them light in the center, crisp around the edges and adds a boost in flavor.
Happy Virtual Baby Shower Day to my sweet friend Erin from The Speckled Palate! Erin is one of my closest blogging friends and I am so excited to join together with a handful of bloggers to celebrate her and baby Speckle, due in just a few days!
When I studied abroad in Italy, I decided it was time to try to learn to like wine. I’m so glad that I did because now I can enjoy a glass of wine with my husband or with friends.
It’s also been so fun to learn more about pairing wine with food and even cooking with wine.
So Moscato Cupcakes, for a baby shower?
Well, yes. Because they are fancy and fun. Because the wine is used in the batter, it’s cooked out while baking. But if the mama to be you are celebrating wouldn’t be comfortable, you can leave out the moscato and you still have crisp, sweet and light cupcakes to celebrate!
How to Use Wine in Cupcakes
The alcohol in wine will bake out while cooking, so this is the perfect recipe to use for occasions where someone may not be able to drink alcohol. If able, you can also add moscato to the icing for these cupcakes for a fun taste upgrade!
Tips for Perfect Moscato Cupcakes
Bake Cupcakes Until They Bounce Back
Make sure you bake cupcakes until they bounce back when gently touched or a toothpick comes out with cake crumbs on it. Batter on the toothpick means the cupcakes are underbaked and a clean toothpick means the cupcake is too dry.
Cool Cupcakes Completely Before Icing
Cooling on a wire rack lets the cupcakes cool completely. In a pinch cool the cupcakes on the wire rack in the fridge. But for the best, fluffiest cupcakes, cooling at room temperature is recommended.
What else can I serve at a baby shower?
So glad you asked. Here are the other fabulous bloggers joining me for Erin’s shower!
Moscato Cupcakes from A Joyfully Mad Kitchen
Lemon Lime Cake from I Dig Pinterest
Chocolate Peanut Butter Dip from A Savory Feast
Chocolate Chunk Strawberry Ice Cream Sandwiches from Ciao Chow Bambina
Ginger Carrot Tartlets from Savory Spin
Mini Six-Inch Strawberry Cake from The Emotional Baker
Blackberry Peach Bourbon Smash from The Crumby Kitchen
Butter Mints from Pastry Chef Online
Blackberry Coffee Cake from Love & Flour
Chocolate Zucchini Cupcakes with Coconut Whip from Crumb Top Baking
S’mores Rice Krispy Treats from Feast + West
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 3/4 cup plain greek yogurt
- 1/4 cup moscato wine
- 1 1/2 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon moscato wine
- Preheat oven to 350º F. Grease a 12 count muffin tin, set aside.
- Cream together butter and sugar. Add egg, yogurt, moscato, vanilla and lemon zest.
- In a separate bowl, whisk together dry ingredients.
- Combine wet and dry ingredients, gradually adding dry ingredients to wet.
- Scoop the batter into the prepared muffin tin, filling each about 3/4 full.
- Bake for 21-23 minutes or until cupcakes bounce back when gently touched. Cool completely on wire racks before frosting.
For moscato icing:
- Place the butter in a mixing bowl and beat on medium speed. Add in the moscato, beat for 1 minute. The mixture will not be smooth.
- Gradually add powdered sugar in until desired thickness is reached.
Cupcakes will bounce back in the center when fully baked, but a toothpick will have some crumbs on it.
Omit moscato in icing for a non-alcoholic version.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 337 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Cholesterol: 58mg Sodium: 139.2mg Carbohydrates: 45g Fiber: 0g Sugar: 33.8g Protein: 2.7g