Peach Moscato in cupcake form – we’ve outdone ourselves this time! These cupcakes are so incredibly light and fluffy, with a light peachy flavor and a delicious, smooth buttercream frosting!
Happy Cupcake Monday! I’ve teamed up with some other AMAZING food bloggers to share all sorts of cupcake recipes today! Make sure to read to the end of this post for a list of the other cupcake recipes and to enter our giveaway for some awesome baking ingredients!
So here’s the thing about me – I don’t like alcohol UNLESS it’s in my dessert. Weird? Maybe. Delicious? Definitely. This Peach Moscato also happens to be the ONLY wine I’ve ever tried that I actually like. So, naturally, I had to work it into some of my baking!
Anatomy of a Peach Moscato Cupcake:
We’ve got moscato in the batter, moscato in the frosting, and a little pile of sprinkles on top because DUH. Sprinkles are always a must with cupcakes!
We’re going to whisk our dry ingredients in one bowl, combine our wet ingredients in another, and then add the dry ingredients to the wet, alternating with the peach moscato. The batter is SO light and airy – it’s going to be hard to resist eating the batter by the spoonful!
I’ve learned that using only egg whites in your cupcakes, and omitting the yolks, produces cupcakes that are much lighter than the ones I’ve made in the past where I used the whole egg!
Once we’ve got that batter mixed up, we’re going to fill out cupcake liners about two thirds full. This will prevent the batter from spilling over when baked, but we’ll still get that nice little dome on top!
Next up – peachy frosting! The peach moscato adds a lovely hint of flavor to the classic buttercream frosting, but if you’re feeling like you want a ‘lil something extra, you can squeeze in some fresh peach juice! (Literally – just cut a hunk off of a ripe peach and squeeze in the juice. Not fancy, but it works!)
Bake your cupcakes, let them cool completely – and then frost away! Letting the cupcakes cool completely first is SO important – otherwise your frosting will melt everywhere. I don’t consider myself to be a skilled dessert-decorator, but I’m confident that anyone can make these simple frosting swirls! I used this piping tip with this reusable piping bag and it was a breeze (and totally fun) to frost these ‘lil beauts!
I can’t explain how to frost these without it getting really wordy – so you should just watch the one-minute video in this blog post that shows the technique I used, plus a few more! It was SO helpful for me to watch it!
I used a type of sprinkles called “sanding sugar” in white and gold to decorate the tops of these cupcakes – but you can use any type of sprinkles you like!
These cupcakes are the perfect finishing touch to any summer party or potluck! You can even garnish them with a fresh peach slice, if desired! If you’re wondering, we used Trader Joe’s Peach Moscato – and we used the rest of the bottle to make Strawberry Peach Wine Slushies! (Recipe coming later this week!)
Happy baking, friends! And Happy Monday – because how can a Monday with cupcakes be un-happy?
To continue the Cupcake Monday Party, be sure to check out the other cupcake recipes from these talented friends & food bloggers. You’re in for a treat!
Zucchini Cupcakes with Cream Cheese Frosting from The Itsy-Bitsy Kitchen
Salted Caramel Cupcakes from A Table Full of Joy
Better Than Box Mix Cupcakes from Kelly Lynn’s Sweets and Treats
Candy Apple Cupcakes from Love in My Oven
White and Dark Chocolate Raspberry Cupcakes from Pies and Tacos
Tropical Passion Fruit Cupcakes from A Classic Twist
Did you make this recipe? Snap a photo and leave a comment!
Peach Moscato Cupcakes
FOR THE CUPCAKES
- 1 3/4 cup cake flour See note
- pinch of salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 stick (1/2 cup) butter, softened
- 1 cup granulated sugar
- 3 egg whites
- 1/2 tsp vanilla
- 1/3 cup full-fat greek yogurt
- 1/2 cup peach moscato wine We love Trader Joe's Peach Moscato!
FOR THE FROSTING
- 2 sticks (1 cup) butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 1/4 cup peach moscato wine
- 4 tbsp peach juice See recipe note
- Prep: Preheat oven to 350 degrees. Line a cupcake pan with liners and set aside.
- Make the cupcake batter: In a medium mixing bowl, whisk together the flour, starch, salt, baking powder, and baking soda. In a large mixing bowl, cream the softened butter with an electric mixer until smooth. Add the sugar and mix until well combined and creamy. Add the vanilla and egg whites, and mix until just combined. Add greek yogurt, and mix until just combined. Add half of dry ingredients to the bowl with the wet ingredients and mix until just combined. Add half the peach moscato and mix. Repeat with the remaining dry ingredients and moscato. Don't over mix! Scrape the bowl with a spatula to make sure all the dry ingredients have been incorporated.
- Bake the cupcakes: Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 16-19 minutes. A toothpick inserted into the center of a cupcake should come out clean and the cupcakes will spring back when lightly poked with your finger. Let cupcakes cool completely while you prepare the frosting.
- Make the frosting: Beat softened butter in a large mixing bowl until creamy and smooth. Add two cups of the powdered sugar (I recommend using a sifter here so you don't have any lumps) and mix until well combined. Repeat with the remaining 2 cups of powdered sugar. Add the peach moscato and vanilla and peach juice (see recipe note) and mix until well combined. If the frosting is a little thin, add a bit more powdered sugar. If it's a bit thick, add a little more moscato (start with a TBSP and go from there for each).
- Decorate: Add the frosting to a piping bag fitted with your piping tip of choice (see my recommendation above, in the blog post, and frost! This 1-min video is SUPER helpful if you're not familiar with piping techniques.You can also frost using a good 'ol butter knife if that's more your style! Top with fun sprinkles or fresh peach slices, if desired
- Serve + Store: Enjoy immediately! Store any leftovers in an air-tight container in the fridge, for up to three days.
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