For Mother’s Day, I made cupcakes that were truly my mom. The richer and sweeter, the better. And I recently introduced her to Moscato and she is quite the fan.
So to celebrate her, I made these cupcakes. I will say that these cupcakes are a bit of a cheat. They are boxed but they are good. Moist, dense, and rich with the fluffiest, lightest, most delicate frosting.
Despite these recent sweets posts, I have actually been sticking to my Tone It Up workouts, pushing the mileage and getting in crunches every chance I get. It’s been rewarding to make new friends in the community and connect with close friends on a fitness level through this program.
Also – if you need a detox after some sweets [I know I do after these cakes and cupcakes!], I have some seriously delicious and healthy recipes coming up.
So get excited or, if you want to just enjoy your summer and worry about silly things like calories, then shove your face into these cupcakes. I know I would if there were any left.
White Chocolate Cupcakes with Pink Moscato Whipped Buttercream
From Living Better Together
White Chocolate Cupcakes
1 box Betty Crocker white cake mix
1 package white chocolate instant pudding
4 egg whites
1 c light sour cream
1 c vegetable oil
1/2 c milk
1 tsp vanilla extract
1/4 tsp sea salt
Pink Moscato Whipped Buttercream
2 sticks unsalted butter, room temperature
4 c confectioner’s sugar
3 tbsp pink Moscato
1. For cupcakes, preheat oven to 375°F.
2. Grease muffin tin.
3. Beat all ingredients in a mixer until smooth.
4. Fill liners until 2/3 full.
5. Turn oven down to 325°F.
6. Bake cupcakes 16-20 minutes, or check with a toothpick and bake until it comes out clean.
1. For frosting, cream the butter.
2. Add the confectioner’s sugar 1/2 c at a time.
3. Beat on high for 3 minutes. The frosting will become very fluffy.
4. Add the Moscato and beat for another 2 minutes.
5. Frost cupcakes.