Delicious Moscato cupcakes with strawberry frosting. These delectable light and fluffy cupcakes make perfect treats for Valentines day, bridal or baby showers and your next party or girls night!
Mother’s Day is just around the corner! I’ve been scheming cute cupcakes to make worthy centerpieces for Mother’s Day gatherings. I found this delicious moscato cupcake recipe. My husband picked the strawberry frosting flavor. This is an absolutely delicious combination of flavors! Take a look at our cupcake corner for other, homemade from scratch, cupcakes you may enjoy!
These Moscato cupcakes are light and airy. Reminiscent of angel food cake. The frosting is made with a fresh strawberry puree, bursting with the flavors of fresh strawberries.
I’ve come to really love cooking with alcohol. My cupcakes come out the lightest and fluffiest when I add alcohol into the recipe. So far I have made champagne cupcakes (which is the same recipe as this one just substitute the wine for champagne). I have also made guinness cupcakes and blue moon cupcakes. I am triumphant in my alcohol and cupcake endeavors. I urge you to step out of your comfort zone a little bit and try cooking with alcohol. I have been pleasantly surprised every single time I use it!
Let’s make Moscato Cupcakes with Strawberry Frosting:
- Preheat oven to 350F degrees
- In a medium bowl, combine wine, eggs, and vanilla
- In a second medium bowl, sift together cake flour, salt, and baking powder
- Use an electric mixer to beat together 2 sticks of softened butter and granulated sugar.
- Beat until light and fluffy, about 2 minutes
- With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the wine mixture.
- Alternate the flour and wine, mixing until well combined.
- Put cupcake liners in tins.
- Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
- Bake at 350F degrees for 18-20 minutes or until light golden brown on the top.
- Test with a toothpick to see if it comes out cleanly.
- Remove to cooling rack. Cool Completely before frosting!
*To make the strawberry puree:
- Place 1 cup of fresh washed, drained and hulled strawberries into a food processor and blend until it is a liquid puree.
- beat softened butter in a mixer until it is pale in color and fluffy.
- Add in powdered sugar slowly
- Next, add in vanilla extract.
- *Mix in the 3 tbsp of strawberry puree last
Use any frosting method you prefer. Click the link for a youtube video tutorial by Rosie the cake Diva on this two tone Rose Swirl frosting technique. She goes through the entire process, including how to load your decorator bag. This is EASY! Try it!
- Divide your buttercream frosting in half into two separate bowls
- Color one frosting bowl in your favorite pink (I use Wilton gel food coloring. Paste colors are much brighter and won’t ruin the frosting consistency)
- Combine both frosting colors into 1 piping bag. (Click the you tube link for further instruction)
- Pipe frosting into a bowl until both colors are coming out at once.
- Pipe any desired swirl decoration on top of the cupcakes. I’m using a 2D Wilton tip and the rose swirl pattern.
Delicious moscato cupcakes with light and fluffy strawberry buttercream frosting
Here is the printable Recipe. We’d love to know how these turn out for you. Please comment below!
For a cute Mother’s Day idea I made this adorable cupcake bouquet with the Moscato cupcakes! Think about this for a birthday party, Valentines Day or any event where a foodie bouquet will make a nice accent!
Moscato Cupcakes with Strawberry Frosting is showcased on Buzzfeed
Recipe for frosting adapted from: thebakerupstairs.com