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Bubbling with fun flavors, these Prosecco Cupcakes are topped with a fruity strawberry buttercream

Prosecco Cupcakes with Strawberry Buttercream

Print Recipe
Bubbling with fun flavors, these Prosecco Cupcakes are topped with a fruity strawberry buttercream. Luxurious and delicious!
Course Baking
Cuisine American
Keyword baking, cupcakes, easy baking, prosecco, strawberries
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 20 cupcakes

Equipment

  • Stand mixer

Ingredients

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

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)