Sweet, bubbly, and delicious! These strawberry moscato cupcakes are made with boxed cake mix but you'd never know it!
Jordin Sparks’ Strawberry Moscato Cupcakes
Strawberry Moscato Cupcakes
Slice strawberries ¼ in thick through the stem. Trim top to create a heart shape. Place in small bowl, add moscato and let sit for one hour.
Puree strawberries until smooth. Set aside.
Heat oven to 350°F. Place paper baking liners in each of 18 regular-size muffin cups.
In a large bowl, add cake mix, eggs, moscato, and oil. With a hand mixer, beat on medium speed for 2 to 3 minutes, until smooth. Divide batter evenly among muffin cups. Dollop a teaspoon of strawberry puree in the center of each cupcake. With a small knife, swirl the puree thru the batter.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove and let cool completely on cooling rack.
In a large bowl, beat cream cheese and butter until combined. Add sugar and moscato, beat until frosting is smooth. If frosting is loose, place in refrigerator until firm.