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These soft white cupcakes with a sweet touch of Moscato wine are a lovely treat that adds a bit of class to any gathering. The moist cake paired with a creamy Moscato buttercream makes for a dessert that’s both fancy and inviting.
I whipped these up for a good friend's birthday. They were surprised by the wine flavor, and now it’s one of my go-to treats.
What You’ll Need
- White cake mix: a handy base that bakes consistent results, choose a good brand for better taste
- Moscato wine: the main flavor, pick a sweet and fresh bottle for best results
- Salted butter: makes the frosting rich and smooth, let it soften first
- Egg whites: lighten the batter and give it a soft feel
- Heavy cream: helps make the buttercream silky and airy
- Packed powdered sugar: sweetens the frosting and makes it smooth
- Sour cream: adds moisture and mild tang for tender cupcakes
- Optional red food coloring: adds a gentle pink tint that makes the cupcakes look extra nice
Step-By-Step Instructions
- Make The Batter
- Set your oven to 350°F. Line two pans with cup liners for about 22 cupcakes. Mix the cake mix, sour cream, Moscato, and egg whites in a big bowl until everything blends into a smooth batter.
- Bake
- Put the batter into the liners, filling them about two-thirds full so the cupcakes puff up just right. Bake for 18 to 20 minutes. Check by poking with a toothpick—it should come out clean or with just a few crumbs.
- Let Them Cool
- Let cupcakes cool fully on wire racks. It’s important since warm cakes will make the frosting melt messily.
- Make Moscato Reduction
- Pour a cup of Moscato into a small pan, simmer it gently until only about two tablespoons remain. This makes the flavor stronger for the frosting.
- Whip Buttercream
- Cream softened butter in a bowl until fluffy. Add powdered sugar bit by bit, alternating with heavy cream and the reduced Moscato. Beat well each time. Keep whipping until it’s light and airy. Add a tiny drop of red food coloring for a soft pink shade if you want.
- Frost Cupcakes
- Pipe or spread the frosting over the cooled cupcakes. You can keep them simple or decorate as you like to highlight the elegant flavors.
How To Keep Them Fresh
Smart Storage Tips
Swapping Ingredients
Tasty Serving Suggestions
Seasonal Twists
This is a festive and tasty way to enjoy the simple joy of wine-flavored sweets. Share every bite with a friend or enjoy quietly with your favorite tea.
Frequently Asked Cooking Questions
- → What does Moscato bring to the cakes?
It adds a sweet fruity twist that boosts the subtle flavors and gives a nice aromatic hint to the cakes.
- → Can I switch out sour cream for something else?
Sure thing, you can use Greek yogurt instead, and it won’t change the texture or taste much.
- → How do I keep cupcakes moist and not dry?
Don’t overbake. Pull them out when a toothpick comes out clean to keep them nice and moist.
- → Why reduce Moscato before adding it to frosting?
Reducing it makes the wine sweeter and packs more flavor that really shines in the buttercream.
- → Any hints for making fluffy frosting?
Beat softened butter with powdered sugar, heavy cream, and the Moscato reduction till it’s nice and airy.