What helps you relax? For me, it’s baking. There’s something calming about measuring flour, sugar, butter and eggs and watching them transform into something delicious. The mixer kicks up a little cloud of flour and within minutes the kitchen fills with a comforting aroma—no need for a scented candle when the real thing is baking in the oven.
And yes, I often enjoy a glass of wine while I bake.
These raspberry vanilla bean cupcakes have a splash of Barefoot Moscato folded into both the batter and the frosting, which makes them extra special. The Moscato adds a delicate, fruity sweetness that complements the raspberries and vanilla without overpowering them. It’s a light, versatile wine that pairs beautifully with desserts, mild cheeses and fresh fruit.
Barefoot Moscato is affordable and easy to pair, making it a great option for casual gatherings or when you want to add a subtle wine note to a dessert.
With a tray of warm cupcakes and a full glass of wine, I’m almost content—except for the dishes. If anyone is willing to stop by and do the cleanup, I’ll happily pay them in cupcakes and a glass of Moscato.
ENJOY ~ Meagan
Raspberry Vanilla Bean Cupcakes
24 cupcakes
10 minutes
16 minutes
26 minutes
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ¼ cup sugar
- 3 large eggs
- 1 ½ teaspoon vanilla
- 2 cups all purpose flour
- ½ cup cake flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon Barefoot Moscato
- ½ cup 2% milk
- ½ cup low-fat buttermilk
- ¾ cup unsalted butter, softened
- Seeds from 1 vanilla bean stalk
- 2 tablespoons heavy cream
- ½ tablespoon Barefoot Moscato
- 2 ½ cups powdered sugar
- 1 cup whole raspberries, divided
- Pinch of salt
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Add the all-purpose flour, cake flour, salt and baking powder. Mix in the tablespoon of Moscato, the milk and the buttermilk until the batter is smooth and combined.
Line a cupcake tin and fill each cup about three quarters full. Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from the oven and let them cool on wire racks.
Frosting
In a large bowl, combine the softened butter, vanilla bean seeds, heavy cream, ½ tablespoon Moscato, powdered sugar and a pinch of salt. Reserve ½ cup of raspberries, then fold the rest into the frosting or pulse briefly if you’d like a smoother texture. Beat with a handheld mixer until light and fluffy.
Transfer the frosting to a piping bag or a resealable plastic bag with a corner snipped off. Pipe onto cooled cupcakes and top each with a whole raspberry from the reserved ½ cup.
Did you make this recipe?
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Disclosure: This post was sponsored by Barefoot Wine. All opinions are my own, and I appreciate your support for the brands I use and enjoy.