Prosecco Cupcakes

a prosecco cupcake with frosting and sprinkles, with a glass of prosecco in the background.

Print Recipe

These Prosecco cupcakes with a delicious Prosecco frosting are made to celebrate for any festive occasion!

Prep Time15

Cook Time16

Cooling Time1

Total Time1 31

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 415kcal

Author: Morgan Peaceman

Equipment

1 large mixing bowl
1 small mixing bowl
electric hand mixer
whisk
spatula
Scale optional
measuring cups and spoons

Ingredients

For the Cupcake Batter

192 grams All Purpose Flour 1 ½ cups
1 ½ teaspoon Baking Powder
2 large eggs room temperature
125 grams Cane Sugar ½ cup
1 teaspoon Vanilla Extract
¾ cup Oil
3 tablespoon Half and Half room temperature
¼ cup Prosecco

For the Boozy Frosting

2 ½ cups Confectioner's Sugar
1 stick Butter very soft
2 tablespoon Half and Half
3 tablespoon Prosecco
1 teaspoon Vanilla Extract

Instructions

For the Cupcakes

Preheat the oven to 375º and line a muffin tin with disposable muffin cups. In a large mixing bowl using a hand whisk, mix the wet ingredients together (sugar, eggs, oil, vanilla extract).
To the wet ingredients, pour in the Prosecco, then whisk together again to combine the sparkling wine.
To the same bowl, add in the all purpose flour and baking powder. Fold in the dry ingredients with a spatula. Do not overmix.
Using a large cookie scoop, fill each of the cupcake liners with the cupcake batter halfway. This leaves room for the cupcake to rise well without overflowing.
Bake in the oven for 16 minutes. Test with a toothpick, and if it comes out clean, the cupcakes are done baking. Remove the cupcakes from the muffin tin and let cool completely on a wire rack for cooling rack for at least an hour before adding the homemade frosting.

For the Frosting

In a small bowl, add the powdered sugar, soft butter, half and half, vanilla, and Prosecco.
Using a hand mixer on medium speed, combine the ingredients until it becomes a soft frosting. This should take 2-3 minutes. Do not overmix. Once the icing forms, stop!
If you are doing the piping bag, add the frosting to the bag and snip the end of the bag. If you want to use the offset spatula, simply scoop a tablespoon of the frosting and add it to the top of each cupcake, then smooth out with the flat side of the spatula. Repeat for the remaining cupcakes. Add sprinkles and serve!

Notes

For best results in terms of texture and taste, room temperature ingredients are very important in this recipe. The cupcake batter comes together easier and is less lumpy and broken.

Nutrition