Preheat the oven to 325 degrees F. Line two muffin tins
with 15 cupcake liners.
Add the vanilla seeds to the milk and set aside.
Pass the flour and baking powder through a fine-mesh sieve
into a medium bowl. Whisk
in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk
mixture. Remove the bowl from the mixer
and fold in the moscato.
Divide the batter
among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Pipe the buttercream onto the cupcakes in a rose pattern, dust
with white luster, and finish with an edible pearl.