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Riesling Cupcakes with Pear Mascarpone Frosting (Gluten-Free Cupcakes)
The Riesling cupcake is finished with a pear mascarpone frosting and heavily dusted with finely chopped walnuts, creating a wine and cheese plate experience.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
cupcakes (the recipe can be doubled)
Calories:
437
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1/2
cup
sugar
1
cup
gluten-free all-purpose flour
I use King Arthur brand or regular all-purpose flour
1/4
teaspoon
xantham gum
this is only needed if you use gluten-free flour
1
tablespoon
Riesling grape seed flour
1/4
teaspoon
salt
3/4
teaspoon
baking powder
1/4
teaspoon
baking soda
1
large egg
1/4
cup
Riesling oil
you can also use another grape oil or any vegetable oil
2
tablespoons
sour cream
2
teaspoons
vanilla extract
1/3
cup
Riesling wine
1/4
cup
whole milk
Frosting Ingredients
1/4
cup
unsalted butter
room temperature
4
ounces
mascarpone cheese
room temperature
2
cups
powdered sugar
1
ripe pear
Finely chopped walnuts
to taste
US Customary
-
Metric
Instructions
Cupcake Directions
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together sugar, all-purpose flour, xantham gum, grape seed flour, salt, baking powder, and baking soda.
In a small mixing bowl, whisk together egg, oil, sour cream, and vanilla.
Mix wet ingredients into dry ingredients until just combined.
Mix in Riesling wine and milk a little bit at a time until just combined.
Fill cupcake liners 2/3 full.
Bake for twenty minutes or until a toothpick comes out dry. The cupcakes may have some cracks on the top - this is normal.
Frosting Directions
In a medium-sized mixing bowl, mix butter on high speed with an electric mixer for two minutes.
Add mascarpone and mix until just combined.
Add powdered sugar a little bit at a time until just combined.
Peel and slice the pear.
Puree the pear slices in a food processor.
Use a sieve to remove any excess liquid from the pear puree.
Mix two tablespoons of pear puree into the frosting.
Spread frosting over cooled cupcakes.
Top with walnuts.
Nutrition
Calories:
437
kcal
|
Carbohydrates:
58
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
52
mg
|
Sodium:
133
mg
|
Potassium:
88
mg
|
Fiber:
2
g
|
Sugar:
45
g
|
Vitamin A:
435
IU
|
Vitamin C:
1
mg
|
Calcium:
65
mg
|
Iron:
0.8
mg