Print Recipe
5 from 1 vote

Grape Cupcakes Topped with Wine Whipped Cream

Regardless of how you frost the grape cupcakes, these are a perfect choice to serve while sitting outside with a bottle of wine.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: grape cupcake recipe, grape cupcakes, wine whipped cream
Servings: 12 cupcakes
Calories: 334kcal


Grape Cupcake Ingredients

  • 1 1/2 C all-purpose flour
  • 1 t baking powder
  • 1/2 t ground ginger
  • 1/4 t baking soda
  • 1/2 C Muscat wine
  • 1/2 C pineapple juice
  • 3/4 C sugar
  • 4 T 1/4 cup unsalted butter, melted
  • 4 T 1/4 cup extra-virgin olive oil
  • 2 large eggs
  • 1 1/2 C red seedless grapes

Muscat Wine Whipped Cream Frosting* Ingredients

  • 1 C Muscat wine
  • 1/2 C sugar
  • 1 C heavy whipping cream


Grape Cupcake Instructions

  • Sift flour, baking powder, baking soda, and ginger into a medium-sized bowl.
  • Combine wine and pineapple juice in a small bowl.
  • Whisk 3/4 cup sugar, butter, and olive oil in a large bowl until smooth.
  • Whisk in eggs.
  • Add flour mixture alternately with wine/juice in 3 additions each, whisking just until smooth after each addition.
  • Fill cupcake liners 2/3 full.
  • Sprinkle grapes over batter.
  • Bake at 400 F for 20 minutes or until top gets slightly brown.

Muscat Wine Whipped Cream Frosting

  • Bring wine and sugar to a boil in a heavy-bottomed sauce pan.
  • Reduce heat to medium and let simmer for about thirty minutes.
  • Remove from heat and bring to room temperature.
  • Whip heavy whipping cream until it looks like whipped cream.
  • Add 1/3 C of the muscat wine syrup you just made.


*This Muscat wine whipped cream frosting went perfectly with the cupcakes, but it worked nicely as a dip for grapes. Yum!


Calories: 334kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 46mg | Potassium: 132mg | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 1mg