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 fresh strawberry sauce and topped with strawberry buttercream frosting.
Strawberries and champagne is one of the most classic, well-loved food combinations. It's luxurious and the flavors are absolutely harmonious. A glass of bubbly with a strawberry on top is the perfect way to celebrate just about anything.
When thinking about a recipe to share between New Years and Valentine's Day, I thought that strawberry prosecco cupcakes would be absolutely perfect. Prosecco is reminiscent of New Years Eve while pink strawberry filling and frosting have more of a Valentine's Day feel. These elegant little treats are perfect to make any time of the year when you're wanting something sweet, fruity, and a little boozy.
If you love cupcakes, try brown sugar cupcakes, apple cider cupcakes, matcha cupcakes, and lemon lavender cupcakes.
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Why You'll Love This Recipe
- Moist champagne cupcakes- Adding prosecco or champagne to the cupcakes makes them rise more and adds moisture and boozy flavor.
- Strawberry prosecco filling- The filling is made with fresh strawberries and even more prosecco.
- Strawberry buttercream- The frosting is super smooth and made with freeze-dried strawberries.
- Perfect for parties- This is one of my go-to desserts for New Years, Valentine's Day, Mother's Day, and more special parties and occasions!
Ingredient Notes
Here are notes about some of the ingredients used. For the full ingredient list and quantities, see the recipe card below.
- Unsalted butter- Make sure it is at room temperature.
- Cake flour- Adding this makes the cupcakes extra fluffy!
- Eggs and egg yolk- Make sure they're at room temperature
- Prosecco- It should be unopened! Brut or extra-dry prosecco is preferred. You can use champagne, cava, or any other sparkling wine.
- Milk- at room temperature
- Strawberries- Be sure they are finely chopped and fresh.
- Lemon juice- Make sure it is fresh.
- Freeze-dried strawberries- Add sweetness, color, and strawberry flavor to the frosting.
Substitutions
- Coconut sugar: Regular granulated sugar is a good substitute.
- Milk: Use non-dairy milk or cream if needed.
- Powdered sugar: Monk fruit sweetener can be used instead.
Helpful Equipment and Tools
Step by Step Instructions
Here are the steps to make the strawberry prosecco cupcakes! Before you start, preheat the oven to 350F/180C and line a 12-cup muffin pan with liners.
For the Cupcakes
STEP 1: Combine the dry ingredients. In a large bowl, whisk the all purpose flour, cake flour, baking powder and sea salt together.
STEP 2: Cream the butter and sugar. In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream your butter, coconut sugar, and vanilla until the mixture is light and fluffy. Then beat in the eggs, egg yolk, and milk.
STEP 3: Add the dry ingredients and prosecco. Mix in half of the dry ingredients in on low. Then add in half of the prosecco on low and repeat until combined.
STEP 4: Portion the batter and bake. Using a cookie scoop, fill the 12 cupcake papers ⅔ of the way full. Bake for 14-17 minutes or until the tops spring back when lightly touched.
For the Filling
STEP 1: Cook down the strawberries. Add the chopped strawberries and lemon juice to a pan on the stove. Turn the burner up to medium and wait for the strawberries to reduce slightly.
STEP 2: Add the prosecco. Once the strawberries have softened slightly, add your Prosecco. Wait for the alcohol to bubble away before turning off the burner and setting the filling aside to cool.
For the Buttercream Frosting
STEP 1: Pulse the freeze dried strawberries. Add the freeze dried strawberry slices to a food processor and blend until fine. If you don't have a food processor, place the freeze dried strawberry slices in a plastic zip top bag and crush with your hands or a rolling pin. I recommend using 2 layers of plastic bags so that it doesn't rip.
STEP 2: Cream the butter. In a large bowl, cream the butter with a stand mixer or hand mixer until it is light and fluffy. This will take 7-10 minutes.
STEP 3: Add the powdered sugar and strawberries. Slowly add in the sifted powdered sugar and then the blended freeze dried strawberries.
STEP 4: Decorate. Fill a piping bag prepared with a piping bag with the buttercream and frost the cupcakes. If you don't have a piping bag, you can use a plastic ziplock bag with a corner snipped off or spread it on with a spoon or butter knife. Top the cupcakes with decorations, like sprinkles, edible glitter, a fresh strawberry slice, and edible gold leaf!
Expert Baking Tips
- 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.
- Use room temperature ingredients. Cold ingredients don't get mixed in evenly.
- Measure flour correctly. The best way to measure flour is with a 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.
- Don't overmix. When combining the dry and wet ingredients, mix until everything is just combined. Overmixing results in tough, gummy cupcakes.
- 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 minutes. Leaving them in the tin longer can cause condensation to form in the wrappers and make the cupcakes soggy.
Additions and Variations
These Prosecco cupcakes don't have to be filled and you can use a different type of frosting! You can make different types of buttercream for these cupcakes by using different kinds of freeze dried fruits like:
- Blueberry - use freeze dried blueberries for a pretty blue buttercream.
- Pineapple - use freeze dried pineapple for a tropical twist.
- Pomegranate - for a Winter-inspired buttercream, use freeze dried pomegranate arils.
You can also frost them with lavender buttercream frosting!
Storage and Freezing
Storage: Cupcakes that are unfrosted can be stored in an airtight container at room temperature for up to 2 days. Store them in the refrigerator for an additional 3 days after that.
Freezing: Make sure the cupcakes are unfrosted before freezing since they'll get soggy when thawed. Freeze them on a baking sheet for 2 hours our until frozen solid. Then, transfer them to a freezer bag and store in the freezer for up to 3 months.
When you’re ready to enjoy, remove the cupcakes from the freezer and let them thaw at room temperature for a couple hours or in the refrigerator overnight. Frost before serving.
Frequently Asked Questions
Nope! They are both sparkling wines but have many differences. The main difference is that Champagne comes from the Champagne region of France while Prosecco is produced in Italy. Another difference is that Champagne production requires a second fermentation process that is done in individual bottles instead of in a bulk tank.
They won't get you drunk! There is so little alcohol the both the frosting and filling, and that amount is spread between 12-14 cupcakes! The bulk of the alcohol burns off in the oven and on the stove.
Your frosting might be gritty because you need to sift your powdered monk fruit sweetener or powdered sugar beforehand! This helps to break up any lumps.
I haven't tested a vegan version of this recipe, but if you try let me know how it goes! You might be able to do it with vegan butter, flax eggs, and non-dairy milk.
More Cupcake Recipes to Try
📖 Recipe
Strawberry Prosecco Cupcakes
Equipment
- 1 stand mixer or hand mixer
Ingredients
Cupcakes
- ¾ cup all purpose flour
- ¾ cup cake flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup coconut sugar
- 1 ½ teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 2 tablespoon whole milk
- ½ cup prosecco freshly opened
Strawberry Filling
- 1 cup fresh strawberries chopped
- 1 tablespoon lemon juice
- 1 tablespoon prosecco
Strawberry Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 cup freeze dried strawberries
- 3 teaspoon whole milk
Instructions
For the cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
- In a large bowl, whisk the all purpose flour, cake flour, baking powder, and salt together.¾ cup all purpose flour, ¾ cup cake flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a separate large bowl, cream the butter, coconut sugar, and vanilla extract using a mixer until light and fluffy. Scrape the sides of the bowl and beat in the milk.½ cup unsalted butter, 1 cup coconut sugar, 1 ½ teaspoon vanilla extract, 2 tablespoon whole milk
- Add the eggs and egg yolk to the creamed butter one at a time. Mix until just combined.2 eggs, 1 egg yolk
- Add in ½ of the dry ingredients and half of the Prosecco. Mix on low until slightly combined. Add the rest of the dry ingredients and Prosecco. Mix on low until just combined.½ cup prosecco
- Divide the batter evenly between the prepared muffin tins, filling each about ⅔ full using a cookie scoop.
- Bake for 14 to 17 minutes until the tops spring back into place when lightly touched. Let the cupcakes cool completely before filling and decorating.
For the filling
- In a saucepan over medium-low heat, combine chopped strawberries and lemon juice. Turn the heat up to medium and stir as the mixture begins to simmer.1 cup fresh strawberries, 1 tablespoon lemon juice
- Add in the Prosecco and stir. Let the filling cook for 8-12 minutes, making sure to stir occasionally to prevent burning. The filling is done cooking when it is thick and slightly coats a spoon.1 tablespoon prosecco
- Take the filling off the heat and let it cool completely before filling the cupcakes.
To Make the Strawberry Buttercream
- Sift your powdered sugar into a large bowl and grind your freeze dried strawberries into a fine powder using a food processor or in a plastic bag with a rolling pin. Once ground, there should be about ¼ cup of strawberry powder.1 cup unsalted butter
- Using a mixer, cream the softened butter on medium-high. Slowly add in the powdered sugar until combined.1 cup freeze dried strawberries, 4 cups powdered sugar
- Add in the freeze dried strawberry powder and milk. Mix on medium-high for about 3 minutes, until the mixture is smooth and creamy. Add ½-1 additional tablespoon of milk if needed to get the right consistency.3 teaspoon whole milk
To fill and decorate
- Core your cupcakes with a cupcake corer when they have completely cooled. Add about a tablespoon of strawberry filling to each cupcake.
- Fit a pastry bag with a piping and fill with buttercream. Pipe on top of the cupcakes and top with a fresh strawberry and sprinkles.
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