Wine and Cupcakes?
several years ago, Mary Cech and Jennie Schacht wrote a book on this subject: "The Wine Lovers Dessert Cookbook. http://www.amazon.com/The-Wine-Lovers...
The premise (and fact) is that the wine must be sweeter than the dessert or it will taste like vinegar. (Trust me, I've tried it!) My experience is that (cup)cakes go best with coffee. Save the wine for before or after. The frosting is pretty much always too sweet for any wine.
If I remember correctly, a general rule of thumb is that the wine should be sweeter than the dessert itself so it won't get lost or overpowered. Vanilla cupcakes could go with a number of lovely whites: late harvest or Auslese Riesling, late harvest Gewurztraminer, sweet Muscat and as for the Cookies n' Cream, perhaps Elysium, a Black Muscat from Quady might do the trick.
BWS has it right -- the wine must be sweeter than the cupcakes.
Or, more specifically, the wine must be sweeter than the loads of frosting on top.
Which generally means that even sweet wines will not be sweet enough.
Any way to make the cupcakes and frosting yourself and reduce the sugar by 1/3?
Or, to forget the wine and have the cupcakes without wine?