Prosecco Cupcakes with Strawberry Buttercream Frosting

Name a more classic duo that strawberries and champagne. The combination just brings thoughts of absolute luxury. These Prosecco Cupcakes with Strawberry Buttercream Frosting combine the two classics to make a cupcake that is delightfully sweet, with harmonious flavors. This cupcake recipe uses Prosecco rather than traditional champagne, as a way of cutting costs while still maximizing flavor. As well, fresh strawberries are used to produce the most authentic and real tasting flavor. Luxury can be enjoyed one bite at a time!

Prosecco vs Champagne

If you’re wondering what the difference between Prosecco and Champagne is, it comes down to a few technicalities. Many think that any sparkling wine is considered to be champagne, but true champagne can only comes from the Champagne Province in France. Anything that originates from outside of this area is considered to be a sparkling wine. Prosecco is an Italian variety of sparkling wine. It is made from a specific type of grape, the Glera grape.

Type of Prosecco

Prosecco comes in 3 different forms – spumante, frizzante, and tranquillo. For the purpose of this prosecco cupcake recipe you want to choose either a spumante or a frizzante variety, as the tranquillo variety is actually a ‘still’ variety. I also like to choose a prosecco that is ‘extra-dry’ for these prosecco cupcakes. But here is where it gets confusing – ‘extra-dry’ Processo is actually a semi-sweet variety. Weird huh? Prosecco’s sweetness is categorized by either brut – which is bone-dry, extra-dry – which is a semi-sweet, dry – which is sweet, and demi-sec – which is considered to be a dessert wine and quite sweet. I find using an ‘extra-dry’ variety adds a delicate sweetness to the prosecco cupcakes, without being overwhelming.

Prosecco as a Leavener

Adding prosecco to the cupcake batter  actually helps to serve in the  leavening process. As the prosecco is sparkling, and therefore full of carbonation, it creates little air pockets in the batter, aiding in the leavening process. This makes for a delightfully airy and light textured cupcake!

How to make Strawberry Buttercream Frosting

To make the fresh strawberry buttercream, start by placing the strawberries into a blender or food processor, and puree until smooth. Transfer the pureed strawberries into a saucepan over medium-high heat. Bring the puree to a boil, then reduce the heat to keep the puree at a simmer. Simmer the puree for about 20 or so minutes. It should reduce by about half and be thickened up a bit. Throw the lemon zest in, then allow the puree to cool completely in the fridge.

Now it’s time to make the strawberry buttercream to top the prosecco cupcakes. Making this should vary too significantly from a typical buttercream. Start by whipping the butter until it is fluffy, doubled in volume, and lightened in color. Add the confectioners sugar, in small batches, until all of it has been incorporated. Next just add in the cooled strawberry puree and the vanilla extract, and beat until completely incorporated!

Get the Recipe: Prosecco Cupcakes with Strawberry Buttercream

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Bubbling with fun flavors, these Prosecco Cupcakes are topped with a fruity strawberry buttercream. Luxurious and delicious!

Prep Time: 20 minutes mins

Cook Time: 18 minutes mins

Total Time: 38 minutes mins

Servings: 20 cupcakes

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Ingredients

 

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Prosecco Cupcakes

• 2 ¼ cups All Purpose Flour,, measured correctly †
• 1 ½ tsp Baking Powder
• 1/2 tsp Table Salt
• 1 ½ cups Sugar,, divided
• Zest of 1/2 Lemon
• 3 Large Eggs
• 1 tsp Vanilla
• 3/4 cup Vegetable Oil
• 1/2 cup Full Fat Sour Cream
• 1/2 cup Prosecco
• Juice of ½ of a Lemon

Strawberry Buttercream

• 1 cup Fresh Strawberries,, tops removed
• Zest of 1 Lemon
• 1 cup Unsalted Butter,, at room temperature
• 6 cups Confectioners Sugar,, sifted
• 1/2 tsp Vanilla Extract
• Pinch of Salt

Equipment

• Stand mixer

Instructions

 

Prosecco Cupcakes

• Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners (20 cupcakes total). In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine. 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.
• 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. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
• On low, add the dry mixture to the stand mixer, mixing until just combined. Add in the sour cream, prosecco, and lemon juice, and mix only until the batter becomes smooth. 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.

Strawberry Buttercream Frosting

• 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. When done, the puree should be reduced by about half.
• 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.
• 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.
• 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

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)

Cuisine: American

Course: Baking

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