Go Back
+ servings

Peach Moscato Cupcakes

Peach Moscato Cupcakes - These cupcakes are so incredibly light and fluffy, with a light peachy flavor and a delicious, smooth buttercream frosting! There's Peach Moscato in the cupcakes, and in the frosting. SO GOOD! 
Course Dessert
Cuisine Dessert
Keyword Cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Decorating Time 15 minutes
Total Time 38 minutes
Servings 16 cupcakes
Calories 327kcal
Author Stephanie Simmons



  • 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!


  • 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. 


NOTE: Cake flour produces the most light and fluffy cupcakes so I highly recommend it! If you want to sub for it, you just need all-purpose flour and corn starch - read how to do it here
NOTE: For the peach juice, I literally just cut a large chunk off of a fresh peach and squeezed the juice into a measuring cup. I then measured the 4 tbsp of juice out of there, and added it to the frosting through a sieve/sifter to eliminate any peach fuzz. This step is optional but can add extra flavor if you want it!
NOTE: When you're baking the second round of cupcakes (the recipe makes 18-20 and a typical cupcake pan has 12 wells), fill the empty wells in your pan with a bit of water to help the cupcakes bake evenly. 


Calories: 327kcal