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rose-cupcakes-with-moscato-wine

Pink Rosé Cupcakes with Moscato Wine

These Pink Rosé cupcakes can be made with Moscato Wine or your favorite rosé and feature feature a moist fluffy rosé vanilla cake with a rosé buttercream icing.
Sondra Barker
5 from 1 vote
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 459 kcal

EQUIPMENT

  • 1 muffin tin for 12 cupcakes
  • 1 handheld electric mixer

Ingredients
 
 

  • ½ cup butter unsalted
  • 1 cup granulated sugar
  • 2 large eggs room tempurature
  • 2 tsp vanilla extract
  • ⅔ cup yogurt plain
  • 2 cups flour all-purpose
  • ½ tsp salt
  • ¼ cup rosé pink rosé or pink moscato wine
  • 2 tsp baking powder

Rosé Buttercream

  • 3 cups powdered sugar
  • ¾ cups butter unsalted and slightly softened
  • 1 tsp vanilla extract
  • 2 tbsp rosé rose or pink moscato wine
  • 1 drop food coloring red
  • 1 tbsp sprinkles
US Customary - Metric

Instructions
 

  • Arrange 12 muffin liners into a muffin pan and preheat the oven to 350F
  • Use an electric mixer to cream butter with granulated sugar until light and fluffy. Then incorporate one egg at a time, add vanilla extract, and moscato or rosé. Whisk until smooth.
  • Then add yogurt and combine.
  • Next, in a seperate bowl combine the flour, baking powder, and salt.
  • Combine the dry ingredients into the bowl with the wet ingredients and gently fold with a spatula making sure not to over mix.
  • Fill each muffin paper ¾ to the top. Bake the muffins for 20 minutes or until an inserted toothpick comes out clean.

Rosé Buttercream Frosting

  • While your cupcakes are baking, begin your rosé buttercream by placing your slightly softened butter and powdered sugar in a bowl. Combine with a fork, then use your electric mixer to combine until you achieve a smooth consistency.
  • Next, add the vanilla extract, pink Moscato or rosé, and a very small drop of red food coloring. Combine until you achieve a beautiful pink smooth buttercream.
  • Fill a piping bag and using the #22 attachment frost your cupcakes. Then add your preferred sprinkles and enjoy.,

Notes

  • only use a small amount of red dye in your frosting to get a soft pink color
  • if using sparkling rosé or Moscato wine just pour out a small amount and let it go flat
  • you can reduce the sweetness of the frosting by reducing the powdered sugar by 1/2 cup.

Nutrition

Serving: 1cupcake | Calories: 459kcal | Carbohydrates: 64g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 269mg | Potassium: 70mg | Fiber: 1g | Sugar: 48g | Vitamin A: 649IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg | Net Carbohydrates: 64g
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