How To Make Moscato Cupcakes
Bake a wine-infused dessert with these Moscato cupcakes. This 30-minute treat is made with with soft vanilla cake and topped with a simple sugar frosting.
Serves:
Ingredients
- 1boxwhite cake mix
- 1¾cupsMoscato,divided
- 1cupunsalted butter,(2 sticks), softened
- 4cupspowdered sugar,divided
- 1tsppure vanilla extract
- pinchkosher salt
- pink food coloring
- white nonpareils,for decoration
Instructions
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Preheat the oven to 350 degrees F and line one muffin tin with 12 cupcake liners.
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In a large bowl, mix the cake mix with 1½ cups Moscato.
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Bake according to package directions and let cool completely before frosting.
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In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and the remaining ¼ cup Moscato. Using a hand mixer, beat until smooth.
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Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls and color one with 3 drops of pink food coloring.
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Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip.
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Pipe frosting onto cooled cupcakes and garnish with nonpareils.
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Serve and enjoy!
Nutrition
- Calories: 478.26kcal
- Fat: 20.10g
- Saturated Fat: 10.43g
- Trans Fat: 0.81g
- Monounsaturated Fat: 5.98g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 74.02g
- Fiber: 0.39g
- Sugar: 62.98g
- Protein: 2.13g
- Cholesterol: 40.67mg
- Sodium: 292.86mg
- Calcium: 88.82mg
- Potassium: 56.95mg
- Iron: 0.64mg
- Vitamin A: 129.39µg
- Vitamin C: 0.13mg
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