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Prosecco Cupcakes with Strawberry Buttercream Frosting: A Celebration in Every Bite

There’s something celebratory about the pop of a Prosecco cork, the way it fizzes and bubbles with joy. Now, imagine capturing that effervescence and infusing it into a sweet, fluffy cupcake, topped with a luscious strawberry buttercream frosting. These Prosecco Cupcakes with Strawberry Buttercream Frosting are more than just a treat—they’re a party in every bite! Perfect for special occasions, gatherings, or just because, this recipe is sure to become a favorite in your dessert repertoire.

Ingredients Breakdown

For the Prosecco Cupcakes:

• All-Purpose Flour (2 ¼ cups): The foundation of your cupcake, providing structure.
• Baking Powder (1 ½ tsp): Essential for that desirable rise, ensuring your cupcakes are light and airy.
• Table Salt (1/2 tsp): Enhances flavors, balancing sweetness.
• Sugar (1 ½ cups, divided): Sweetens and moistens the cupcake, while part of it, combined with lemon zest, adds a fragrant citrus note.
• Lemon Zest & Juice (Zest of ½ lemon, juice of ½ lemon): Adds a tangy brightness that complements the Prosecco.
• Large Eggs (3): Helps bind the ingredients and add richness.
• Vanilla Extract (1 tsp): A classic flavor enhancer that rounds out the taste.
• Vegetable Oil (3/4 cup): Keeps the cupcakes moist and tender.
• Full-Fat Sour Cream (1/2 cup): Adds richness and moisture.
• Prosecco (1/2 cup): The star ingredient, infusing the cupcakes with a light, bubbly texture and subtle wine flavor.

For the Strawberry Buttercream Frosting:

• Fresh Strawberries (1 cup): Provides a natural, fruity sweetness and vibrant color.
• Lemon Zest (Zest of 1 lemon): Adds a touch of citrus that brightens the frosting.
• Unsalted Butter (1 cup, at room temperature): The creamy base for your frosting, ensuring a smooth and rich texture.
• Confectioners Sugar (6 cups, sifted): Sweetens and thickens the frosting to the perfect consistency.
• Vanilla Extract (1/2 tsp): Complements the strawberry flavor with its warm undertones.
• Pinch of Salt: Balances the sweetness, enhancing overall flavor.

Equipment Needed

• Stand Mixer: Essential for achieving the perfect batter and frosting texture.
• Blender or Food Processor: To puree the strawberries smoothly.
• Fine Mesh Sieve: For straining the strawberry puree.
• Cupcake Pans and Liners: To shape and bake your cupcakes to perfection.

Step-by-Step Instructions

Making the Prosecco Cupcakes:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two cupcake pans with liners, preparing for 20 cupcakes.
2. Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt.
3. Infuse Sugar with Lemon: In another bowl, combine ½ cup of sugar with lemon zest, rubbing them together until the sugar turns yellow and fragrant.
4. Mix Wet Ingredients: In a stand mixer, beat eggs, the remaining sugar, lemon-zest-sugar, and vanilla extract on high until thick and tripled in volume. Slowly drizzle in the vegetable oil, then beat for an additional minute.
5. Combine Mixtures: On low speed, add the dry ingredients, mixing until just combined. Add sour cream, Prosecco, and lemon juice, mixing until smooth.
6. Bake: Fill cupcake liners 2/3 full and bake for about 18 minutes, or until a toothpick comes out clean. Allow to cool completely.

Preparing the Strawberry Buttercream Frosting:

1. Strawberry Puree: Puree strawberries in a blender, then simmer in a saucepan to reduce by half. Strain through a sieve to remove seeds, add lemon zest, and refrigerate until cool.
2. Whip the Butter: Beat butter in a stand mixer on high until light and fluffy.
3. Combine Ingredients: On low, add confectioners sugar gradually. Once incorporated, add the cooled strawberry puree, vanilla, and a pinch of salt, beating until well combined.

Notes and Tips

• Measuring Flour: For best results, use a spoon to fill your measuring cup with flour, then level it off. Avoid scooping directly from the container, which can compact the flour and affect the texture.
• Prosecco Selection: Choose a dry Prosecco to balance the sweetness of the cupcakes.
• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better results.

Serving Suggestions

These Prosecco cupcakes are ideal for bridal showers, birthdays, or any occasion that calls for a bit of bubbly flair. Pair them with a chilled glass of Prosecco or a fruity mocktail for a delightful dessert course.

With this recipe, you’ll create cupcakes that are not only delicious but also bring a touch of elegance to any event. Enjoy the process and, most importantly, the delightful results!

Prosecco Cupcakes with Strawberry Buttercream Frosting

These delightful Prosecco Cupcakes are topped with a rich and fruity Strawberry Buttercream Frosting, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Cooling Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 20 cupcakes

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Prosecco Cupcakes

• 270 g All Purpose Flour measured correctly †
• 1.5 tsp Baking Powder
• 0.5 tsp Table Salt
• 300 g Sugar divided
• 1 unit Zest of 1/2 Lemon
• 3 unit Large Eggs
• 1 tsp Vanilla
• 180 ml Vegetable Oil
• 120 ml Full Fat Sour Cream
• 120 ml Prosecco
• 1 unit Juice of 1/2 of a Lemon

Strawberry Buttercream

• 150 g Fresh Strawberries tops removed
• 1 unit Zest of 1 Lemon
• 227 g Unsalted Butter at room temperature
• 720 g Confectioners Sugar sifted
• 0.5 tsp Vanilla Extract
• 1 pinch Salt

Equipment

• Stand Mixer

Method

 

1. Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners (20 cupcakes total).
2. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
3. In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
4. In a stand mixer fitted with the flat beater attachment, add eggs, sugar, lemon-zest-sugar, and vanilla extract. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
5. Slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
6. On low, add the dry mixture to the stand mixer, mixing until just combined.
7. Add in the sour cream, prosecco, and lemon juice, and mix only until the batter becomes smooth.
8. Add the batter to the cupcake pans (filling each about 2/3 full), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
9. Add strawberries to a blender or food processor and puree until smooth. Transfer pureed strawberries to a saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring frequently to minimize sticking and burning.
10. Using a fine mesh sieve, strain the puree to remove the seeds. Next, add in the lemon zest and then transfer to the fridge to cool completely.
11. Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
12. Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the cooled strawberry puree, vanilla, and salt. Beat until well-combined and fully incorporated.

Notes

Ensure all ingredients are at room temperature before starting to ensure smooth mixing. These cupcakes pair wonderfully with a glass of Prosecco.