Prosecco Cupcakes

A prosecco cupcake in a gold cupcake wrapper

These moist, fluffy Prosecco Cupcakes are topped with a smooth buttercream frosting. The flavor of sweet sparkling wine sets these apart from your basic cupcakes and turns them into the perfect New Year's Eve dessert!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: alcohol infused cupcakes, champagne cupcakes, new year's eve desserts, wine cupcakes

Servings: cupcakes

Ingredients

CUPCAKES

1 cup sparkling wine
2 cups flour , spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter , softened to room temperature
1 cup sugar
2 large eggs , room temperature

BUTTERCREAM FROSTING

3/4 cup sparkling wine
1 cup unsalted butter , softened
1/4 teaspoon salt
5 cups confectioners sugar

FOR DECORATING

gold pearl sprinkles

Instructions

Make the Cupcakes

Preheat the oven to 350°F. Line 2 standard muffin pans with 19 cupcake liners. Set aside.
Pour the wine into a small saucepan and place over medium heat until the wine is reduced to 2/3 cup, about 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk.
In a separate large mixing bowl, cream together the softened butter and sugar with an electric mixer at medium speed. Add the eggs, and continue mixing until the eggs are just incorporated.
Pour the dry ingredients into the wet, and mix until the batter becomes thick and lumpy.
Mix in the reduced wine while it's still warm until the batter is very smooth.
Spoon about 2 heaping tablespoons of batter into each cupcake liner, then bake the cupcakes, one pan at a time, for 13-15 minutes or until a toothpick inserted into the center cupcakes comes out clean.
Place the cupcakes on a cooling rack to cool completely.

Make the Buttercream

Pour the wine into a small saucepan and place over medium heat until the wine is reduced by a 1/2 cup. Let the wine cool to room temperature.
In a large bowl, cream the butter with an electric mixer until smooth.
Add the salt and gradually add the powdered sugar. When the buttercream starts to look thick and dry, pour in the reduced wine, and continue mixing.
Keep adding the powdered sugar into the buttercream until the buttercream is smooth and stiff. Transfer it to a piping bag with a large star tip.
Once the cupcakes are cool, pipe on the buttercream and decorate with gold pearl sprinkles.

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