Moscato Cupcakes

Welp, I don't know which creative genius decided to meld two worlds that everyone loves (cupcakes and Moscato), but they did and they are indeed, a genius. With that said, these were super easy to make and even more delicious to eat.

Yields 12 Cupcakes

INGREDIENTS:

1 box white cake mix
1 3/4 c. Moscato, divided
1 c. (two sticks) unsalted butter, softened
4 c. powdered sugar, divided
1 tsp. pure vanilla extract
Pinch of kosher salt
Pink (red) food coloring
White nonpareils, for decoration

DIRECTIONS:

1. Preheat oven to 350° and line one muffin tin with 12 cupcake liners.

2. In a large bowl, mix cake mix with 1½ cups Moscato. Bake according to package directions and let cool completely before frosting.

3. Meanwhile, make Moscato frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Moscato.

4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls, and color one with 3 drops pink food coloring.

5. Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip. Pipe frosting onto cooled cupcakes and garnish with nonpareils.