Moscato cupcakes are the perfect dessert to make for any celebration! Adding moscato to cupcakes makes them light in the center, crisp around the edges and adds a boost in flavor.
Preheat oven to 350F. Grease a 12-count muffin tin, set aside.
Cream together butter and sugar. Add egg, yogurt, Moscato, and vanilla.
In a separate bowl, whisk together dry ingredients.
Combine wet and dry ingredients, gradually adding dry ingredients to wet.
Scoop the batter into the prepared muffin tin, filling each about ¾ full.
Bake for 21-23 minutes or until cupcakes bounce back when gently touched. Cool completely on wire racks before frosting.
For Moscato icing:
Place the butter in a mixing bowl and beat on medium speed. Add in the Moscato and beat for 1 minute. The mixture will not be smooth.
Gradually add powdered sugar until the desired thickness is reached.
Notes
Cupcakes will bounce back in the center when fully baked, but a toothpick will have some crumbs on it.Omit moscato in icing for a non-alcoholic version.