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–+ servings
A strawberry prosecco cupcake on a white plate.

Strawberry Prosecco Cupcakes

Megan Weimer
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.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 14 cupcakes
Calories 478 kcal

Equipment

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Ingredients
 
 

Prosecco Cupcakes

Prosecco Strawberry Filling

  • 140 grams diced strawberries
  • 12 grams granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Prosecco

Strawberry Prosecco Buttercream

  • 20 grams freeze dried strawberries
  • 228 grams unsalted butter softened
  • 500 grams powdered sugar
  • 2 tablespoon Prosecco

Instructions
 

Prosecco Cupcakes

  • Preheat the oven to 350°F/180°C. Fill a cupcake pan with 12 cupcake liners and set aside.
  • Add flour, sugar, baking powder, and salt to the bowl of a handheld mixer or stand mixer. Mix until evenly combined.
    200 grams all purpose flour, 200 grams granulated sugar, 2 teaspoon baking powder, ¼ teaspoon salt
  • Add the butter to the dry ingredients. Beat on low speed for 3-5 minutes until the mixture looks sandy.
    76 grams unsalted butter
  • Mix in the oil, eggs, and vanilla extract on low until a thick batter forms. Then stream in the buttermilk.
    70 grams neutral oil, 2 large eggs, 2 teaspoon vanilla extract, 120 grams buttermilk
  • Stream in the Prosecco, mixing on low speed until combined. Stop to scrape down the sides of the bowl as needed.
    60 grams Prosecco
  • Portion the batter evenly between 12 cupcake liners, filling each ⅔ full. Bake for 18-20 minutes or until the tops bounce back when lightly touched and a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven. Let them cool in the hot pan for 10 minutes and then transfer to a wire cooling rack. Let cool completely before filling and frosting.

Strawberry Filling

  • Add the chopped strawberries to a mixing bowl. Add the sugar, lemon juice, and Prosecco. Mix until combined.
    140 grams diced strawberries, 12 grams granulated sugar, 1 tablespoon lemon juice, 1 tablespoon Prosecco
  • Let the mixture sit for at least 30 minutes. The strawberries will release their juices and a thick syrup will form in the bowl.

Strawberry Prosecco Buttercream

  • Crush the freeze dried strawberries into a fine powder using a food processor or in a plastic bag with a rolling pin. Set aside.
    20 grams freeze dried strawberries
  • Cream the softened butter on medium-high speed in the bowl of a hand mixer or stand mixer until creamy and fluffy.
    228 grams unsalted butter
  • Gradually add the powdered sugar one cup at a time on low speed until fully combined.
    500 grams powdered sugar
  • Mix in the freeze-dried strawberry powder and Prosecco on low speed. Then increase the speed to medium until the frosting is light and fluffy.
    2 tablespoon Prosecco

Assembly

  • Use a cupcake corer, piping tip, or sharp knife and cut a hole into the cupcakes about ⅔ down. Use a ½ tablespoon and fill the cupcakes with the macerated strawberries.
  • Fit a piping bag with a piping tip and fill it with the buttercream. Pipe a swirl of frosting on each cupcake and enjoy!

Video

Notes

Thoroughly wash your fresh strawberries before chopping them.
Open your Prosecco just before it is added to the cupcake batter.
Use room temperature dairy ingredients and eggs for an evenly mixed batter and rise.
Make sure flour is spooned and leveled. Compacted flour can cause dry cupcakes.
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let warm on the counter for 30 minutes before eating.
Freezing: Freeze the cupcakes with or without frosting in an airtight container for up to 3 months. Let thaw in the refrigerator overnight and then on the counter for 30 minutes before enjoying.

Nutrition

Serving: 1Calories: 478kcalCarbohydrates: 64.5gProtein: 2.8gFat: 23.7gSaturated Fat: 11.9gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 8gTrans Fat: 0.7gCholesterol: 71mgSodium: 124.3mgPotassium: 84.8mgFiber: 0.7gSugar: 52.2gVitamin A: 592IUVitamin C: 23.8mgCalcium: 57.6mgIron: 1.3mg
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