Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup Moscato grape juice with vinegar
- 1 teaspoon alcohol-free vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla powder and Moscato grape juice with vinegar.
- Step 4: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store your Moscato cupcakes in an airtight container at room temperature for up to three days to keep them fresh and moist. If you want to enjoy them warm, simply reheat individual cupcakes in the microwave for about 10-15 seconds, but be careful not to overheat them as this can dry them out. For a delightful serving suggestion, top the cooled cupcakes with a light whipped cream frosting and garnish with fresh berries or a sprinkle of powdered sugar for an extra touch of elegance. To enhance the flavor, consider using high-quality Moscato grape juice and ensuring that your butter is well-softened to achieve the fluffiest texture in your batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 20g