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cooking with wine: moscato cupcake

Moscato Cupcakes

When the sweet tooth kicks in it's best to pair your Moscato with something else sweet, a cupcake perhaps? This recipe includes Moscato in the cake, and almond extract in the frosting for a divine little treat and wine pairing.
Cook Time 15 mins
Course Dessert
Servings 24 Cupcakes


  • Cupcake pan
  • Cupcake liners


For the Cupcakes

  • Cups Flour
  • 2 Cups Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Cups Oak Creek Vineyards Moscato
  • 1/2 Cup Milk
  • 3/4 Cup Butter room temperature
  • 1 tsp Vanilla
  • 4 Eggs

For the Frosting

  • 3/4 Cup Butter room temperature
  • 2 lbs Powdered Sugar
  • 6 tbsp Milk
  • 6 tbsp Oak Creek Vineyards Moscato
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract


  • Sliced Almonds chopped


For the Cupcakes

  • Preheat oven to 350°.
  • Line the cupcake tin with paper liners
  • Combine dry ingredients in a mixing bowl. Add wet ingredients and blend well.
  • Pour cake batter into cupcake liners, filling to just below the top of the liner.
  • Bake in the oven for 12 to 15 minutes. Check doneness by poking the center of a few cupcakes with a toothpick, if it comes out clean they are done!
  • While the cupcakes bake, make the frosting!

For the Frosting

  • Beat butter until smooth.
  • Add about a cup or two worth of the powdered sugar until it's mixed well with the butter.
  • Add milk, Moscato, vanilla and almond extracts and mix until blended.
  • Add remaining powdered sugar in batches, blend well each time until all sugar has been added and the frosting is light a fluffy.


  • Allow cupcakes to cool completely.
  • Top each cupcake with desired amount of frosting, then sprinkle the top of each with almonds.
  • Tip: Add almonds after frosting each cupcake individually as this will help the almonds stick without having to press them down.
Keyword almonds, cupcakes, moscato