10 Jul Stella Rosa® Strawberry Moscato Cupcake Recipe
This recipe is perfect for birthdays, girls nights or just to treat yourself after a long week. Seriously, what’s better than getting your buzz on while treating yourself to a heavenly strawberry moscato cupcake? These delightful cupcakes are vanilla with pink buttercream frosting spiked with Stella Rosa® Pink wine.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 cupcakes
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup Stella Rosa® Pink
- 1 cup plus 1 tablespoon Stella Rosa® Pink
- 1 cup unsalted butter, room temperature
- 2 1/2 cups confectioners’ sugar
Preheat oven to 350° F. Line a muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Add in the vanilla extract just until combined.
In a medium sized bowl, whisk together 1/2 cup Stella Rosa® Pink and 1/2 cup sour cream (mixture will fizz a little).
With the mixer on low, gradually add in the flour mixture in three parts, alternating with moscato mixture. Mix until batter is uniform and smooth, about 30 seconds.
Fill prepared cupcake liners about 3/4 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.
Place 1 cup of Stella Rosa® Pink in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons moscato plus 1 tablespoon moscato from the bottle and mix well.
Frost the cupcakes and garnish with nonpareil sprinkles if desired.
There you have it! A delicious recipe created by the talented @ifyougiveablondeakitchen!
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