Strawberry Prosecco Cupcakes

These strawberry Prosecco cupcakes are elegant and bubbling with flavor! The cupcakes are soft and fluffy with a subtle, boozy champagne flavor. They're filled with Prosecco-infused macerated strawberries and topped with strawberry Prosecco buttercream frosting.

Strawberries and champagne is a classic, well-loved celebratory combination. It's so luxurious, and the tart and sweet strawberries pair perfectly with sparkling wine. A glass of bubbly Prosecco with a strawberry on top is the perfect way to celebrate just about anything. Why not bring these flavors together to create strawberry Prosecco cupcakes!

These elegant Prosecco cupcakes are filled with Prosecco-infused strawberries and frosted with fluffy strawberry Prosecco buttercream. They're perfect to make for New Years Eve, Valentine's Day, or any time of the year when you're wanting something sweet, fruity, and a little boozy.

For more strawberry desserts, try strawberry snack cake, strawberry red velvet cake, strawberry mousse cups, or strawberry white chocolate cheesecake next.

Why You'll Love This Recipe

• Moist Prosecco cupcakes- The cupcakes are golden and buttery flavored with Prosecco. Adding Prosecco or champagne to the cupcakes makes them rise plus adds moisture and a boozy flavor. While the alcohol bakes out in the oven, the flavor doesn't (just like these bourbon fudge brownies)!
• Strawberry Prosecco filling- The filling is made of Prosecco-infused macerated strawberries. While it sounds fancy, maceration is just the process of letting strawberries sit in sugar. This releases their juices, sweetens and softens the strawberries, and enhances their natural flavor.
• Strawberry Prosecco buttercream- The frosting is smooth, creamy, and made with freeze-dried strawberries and more Prosecco!
• Easy recipe- There's no complicated steps like reducing champagne and making strawberry filling on the stove. The step-by-step instructions are easy to follow even for beginner bakers.
• Perfect for celebrations- This is one of my go-to desserts for New Years, Valentine's Day, engagement parties, birthday parties, and more special occasions!

Ingredient Notes

Ingredients for the Cupcakes

• All purpose flour- This makes up the structure of our cupcakes. Weigh it in grams with a kitchen scale for the best results. If using measuring cups, use the spoon and level method.
• Granulated sugar- Sugar sweetens the cupcakes and helps the batter hold on to moisture.
• Baking powder- This leavener reacts with heat, helping the cupcakes rise in the oven. Check the expiration date before you use it and don't substitute baking soda!
• Unsalted butter and oil- Like these raspberry orange cupcakes, I used a combination of butter and flavorless oil to add a rich flavor and more moisture.
• Eggs- Use 2 large eggs to bind the ingredients together and add lift. Make sure they're room temperature to create an even batter.
• Vanilla- Pure vanilla extract or vanilla bean paste is perfect for adding depth of flavor.
• Buttermilk- The acidity from the buttermilk cuts the gluten strands, making the cupcakes more soft and tender. Make sure it's room temperature.
• Prosecco- This is an Italian sparkling wine that is a little bit sweet, perfect for making cupcakes. I used the cheapest option at Trader Joe's; you definitely don't need to buy an expensive bottle for baking! Make sure it's room temperature and wait to open it until right before baking. The bubbles help the cupcakes rise!

For the Strawberry Filling

• Strawberries- Use ripe fresh chopped strawberries. Make sure they are washed and hulled.
• Granulated sugar- This sweetens the strawberries and draws out their juices. The sugar dissolves in the juices creating a delicious syrup.
• Lemon juice- Fresh lemon juice enhances the strawberry flavor. Use freshly squeezed lemon juice, not the bottled stuff!
• Prosecco- To make the filling alcohol free, substitute 2 teaspoons of vanilla extract.

For the Frosting

• Unsalted butter- Make sure the butter is room temperature so it's easy to cream. Pull it out of the refrigerator 1-2 hours before making the frosting.
• Powdered sugar- Also called confectioners sugar or icing sugar, this sweetens the frosting and adds structure by drawing water out of the butter. Since most powdered sugar in the US has cornstarch (an anti-caking agent), you don't have to sift it.
• Freeze-dried strawberries- These crunchy strawberries are crushed into a fine powder to flavor the frosting and make it pink. Use freeze-dried fruit, NOT dried fruit which is leathery and chewy.
• Prosecco- You can substitute 2 teaspoons of vanilla to make the buttercream alcohol free.

Substitutions and Variations

• All purpose flour: To make the cupcakes gluten free, substitute 1-to-1 gluten free baking flour.
• Buttermilk: The best substitute for buttermilk is plain kefir. You can make your own buttermilk by mixing ½ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit and curdle before using.
• Prosecco: You can use any sparkling wine instead of Prosecco, like champagne or cava. I recommend a sweeter wine (like sparking rosé or Moscato) over extra dry wines (like Brut).
• Freeze-dried strawberries: Any freeze-dried fruit works for the frosting. Freeze-dried blueberries or raspberries would be delicious.
• If you don't like filled cupcakes, you can omit the filling. I highly recommend making it though!
• Try a different type of frosting like strawberry ganache, strawberry cream cheese frosting, lavender buttercream, faux Swiss meringue buttercream, or classic cream cheese frosting.

Helpful Equipment and Tools

You need a 12-well cupcake pan filled with liners and a handheld electric mixer or stand mixer fitted with the paddle attachment to make the cupcakes and frosting.

A piping bag fitted with a large star piping tip (my favorite is the Wilton 1M) is helpful for decorating, but you can also spread the frosting on the cupcakes with a butter knife or the back of a spoon.

Step by Step Instructions

Before you start baking, remember to wash, hull, and chop your fresh strawberries. Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius and line a 12-cup cupcake pan with cupcake liners.

Instructions for the Prosecco Cupcakes

Step 1: In a large mixing bowl or the bowl of a stand mixer, whisk the all purpose flour, sugar, baking powder, and salt together until evenly distributed.

Step 2: Add the butter and beat on medium-low speed for 3-5 minutes or until the mixture is sandy. This is called the reverse creaming method. It makes less gluten form, creating light and airy cupcakes!

Step 3: Next, mix in the oil, eggs, and vanilla on low speed until a thick batter forms. Then stream in the buttermilk, beating on low until mostly combined with a few dry patches of flour remaining.

Step 4: Next, add the Prosecco. Mix the batter until smooth and well combined.

Step 5: Fill the cupcake liners ¾ full with batter. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.

Step 6: Take the cupcakes out of the oven and let them cool in the hot pan for 10 minutes. Transfer them to a wire cooling rack to cool completely. While the cupcakes cool, make the strawberry filling.

Instructions for the Strawberry Filling

Step 7: For the macerated strawberry filling, add diced strawberries, sugar, lemon juice, and Prosecco to a medium mixing bowl. Stir everything together and let the bowl sit at room temperature for at least 30 minutes.

Step 8: As the strawberries sit, they will soften and a thick, syrupy juice will form around them. Once they look soft, they're ready!

Instructions for the Buttercream Frosting

Step 9: Add the freeze dried strawberries to a food processor and blend until fine. If you don't have a food processor, place them in a zip top bag and crush with a rolling pin or can. I recommend using 2 layers of plastic bags so it doesn't rip.

Step 10: In the bowl of a hand mixer or stand mixer, cream the butter on medium-high speed until light and fluffy. This takes about 5 minutes.

Step 11: Gradually add the powdered sugar to the butter 1 cup at a time, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed.

Step 12: Mix in the pulverized freeze-dried strawberries and Prosecco on low speed. Once combined, increase the speed to medium high. Beat until light and fluffy. The longer you beat, the more airy the frosting will be.

How to Assemble

Step 13: Use a cupcake corer, knife, or piping tip to cut a hole ⅔ down each cupcake. Throw away the cut tops. Spoon ½ tablespoon of strawberry filling into each cupcake.

Step 14: Prepare a piping bag with a large tip and fill it with buttercream. If you don't have a piping bag, you can use a plastic ziplock bag with a corner snipped off. Frost the cupcakes and garnish them with sprinkles, edible glitter, strawberry slices, or edible gold leaf. Enjoy!

Expert Baking Tips

1. Don't pop your bottle of prosecco too soon! Gas bubbles from prosecco play a role in helping the cupcakes rise. Make sure to pop your bubbly right before you add it to the batter so the bubbles still have some rising power.
2. Use room temperature ingredients. Cold ingredients don't get mixed in evenly.
3. Measure flour correctly. The best way to measure flour is with a digital kitchen scale. If you don't have one, gently spoon flour into the measuring cup (don't pack it!) and swipe the excess back into the bag.
4. Don't overmix. When combining the dry and wet ingredients, mix until everything is just combined. Overmixing results in tough, gummy cupcakes.
5. Let the cupcakes cool. Make sure the cupcakes are completely cool before frosting. Transfer them from the muffin pan to a wire rack after 5-10 minutes. Leaving them in the tin longer can cause condensation to form in the wrappers and make the cupcakes soggy.

Storage and Freezing

Unfrosted prosecco cupcakes can be stored in an airtight container at room temperature for up to 2 days. If they have frosting on them, store them in the refrigerator in an airtight container for up to 5 days. Let them warm up on the counter for about 30 minutes before eating.

If you have leftover frosting, refrigerate it in an airtight container for up to 5 days. Let it thaw at room temperature for an hour and give it a good mix before using.

Freezing

First, freeze your cupcakes on a baking sheet for 2 hours our until frozen solid. Then transfer them to an airtight freezer bag and freeze for up to 3 months.

When you're ready to enjoy, remove the cupcakes from the freezer and let them thaw overnight in the refrigerator or at room temperature for a couple hours.

Frequently Asked Questions

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