Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract just until combined.
In a medium sized bowl, mix together 1/2 cup pink moscato and 1/2 cup Greek yogurt.
With the mixer on low, alternate adding the flour mixture and moscato mixture. Then, mix until batter is smooth.
Fill baking cups about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.