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Jul 15, 2012 09:20 PM

Wine and Cupcakes?

Hope this isn't a silly question; does anyone have a recommendation for a wine that can be paired with cupcakes (vanilla cupcakes / cookies and cream cupcakes)? Or advice on which should be sweeter, the cupcake or the wine? Thanks!

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  1. 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.
    Have fun!

    2 Replies
    1. re: BigWoodenSpoon

      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?

      1. re: maria lorraine

        Agreed most cupcakes will just be too sweet for most wines, but if they are some of these new, less sugary frosting gourmet type cupcakes - a vanilla/fruit type cupcakes can go with an ice wine or sweet muscat as noted above, and chocolate cupcakes can go with port.

    2. several years ago, Mary Cech and Jennie Schacht wrote a book on this subject: "The Wine Lovers Dessert Cookbook.

      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.