Aperol Spritz Cupcakes have all the same flavors of the traditional bubbly cocktail baked into a delicious and moist cupcake.
The sprinkles for this post were supplied by Lynn at Fresh April Sprinkles
This post contains affiliate links which mean I received a product and/or financial remuneration for adding the links.
I am so excited for my blogger friend, Lynn who just launched her online store Fresh April Sprinkles where you can buy some of the brightest and fun sprinkles I’ve ever seen. In fact, I’m teaming up with Lynn to give you a 15% discount on your order…just use my discount code KRAZY15!
Look how cute theses “Caribean Sunrise” sprinkles are on my Aperol Spritz Cupcakes. And don’t you just love the name…Caribean Sunrise!
Let’s talk about Aperol!
Aperol is an Italian apéritif that has a strong but pleasant orange flavor. It’s actually a bit bitter and very sweet if you drink it alone but coupled with some prosecco and sparkling water or club soda it becomes a delightfully refreshing drink called the Aperol Spritz. I took those flavors and made the best boozy cupcakes. And if you are looking for the cocktail recipe, look no further…I’ve got you covered with my Aperol Spritz Cocktail recipe.
How to make a box cake mix taste like homemade!
I have a little secret about most of the cupcakes and cakes I make…I use a box mix! Now don’t hate me because I use a box mix because I’m going to share my secret to making it taste like homemade and I promise you no one will ever suspect your cake came from a box. So here goes…two easy steps
- Add one extra egg to whatever the recipe on the box calls for. In this case, it called for egg whites and I added 4 instead of 3.
- Substitute milk for the water. You can use 1% or 2% milk; they both work well. In this case, I substituted the 1-1/4 cups of water the box called for with 1 cup prosecco and 1/4 cup milk.
That’s it two easy solutions to make a box cake mix taste homemade!
I’ve added one more secret to these cupcakes…they are filled! Yay! That’s right, I filled them with orange marmalade. Wilton decorating tips come in handy to cut a hole in the middle of the cupcakes large enough for the marmalade filling. Then I just place the top back on the cupcake and frost the cupcakes as usual.
If you like this boozy cupcake recipe, you might also like these:
- Pink Champagne Cupcakes
- Prosecco Cupcakes with Prosecco Buttercream
- Red Wine Brownies
- Red Wine Hot Chocolate
Aperol Spritz Cupcakes
Aperol Spritz Cupcakes have all the same flavor of the traditional bubbly cocktail baked into a delicious and moist cupcake.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
For the cake:
- 1 box White Cake Mix
- 4 egg whites
- 1 cup of Prosecco
- 1/4 cup milk
- 1/3 cup oil
For the filling:
- 1 small jar of orange marmalade
For the frosting:
- 6 ounces cream cheese – softened
- 8 ounces of butter (1 stick) – softened
- 3–1/2 cups confectioner’s sugar
- 4–5 TBS Aperol (start with 4; test the flavor and add one more if needed)
Instructions
- Preheat oven to 350°
- Combine all cake ingredients.
- Using a stand mixer or a hand mixer beat for 2 minutes.
- Line a cupcake pan with cupcake liners.
- Fill liners 1/2 way with cake mix.
- Bake for 23 minutes.
- Remove from oven and cool completely before adding filling and frosting.
- When cupcakes are fully cooled, use the large side of a 1A sized frosting tip to cut a hole in the middle of the cupcake and be sure to save the top to use as the lid.
- Fill the hole with orange marmalade and place the top back on the cupcake.
Frosting:
- Using a stand mixer or hand mixer, beat the cream cheese and butter until they are combined.
- Add 2 TBS of the Aperol and mix.
- Add the confectioner’s sugar, 1/2 cup at a time and continue mixing until all of it has been added.
- Add the additional 2 TBS of Aperol and continue to mix until it is all combined.
Keywords: Boozy cakes, boozy cupcakes, summer cupcakes
I was inspired to create this blog by my daughter during her Christmas visit. I have spent the last few years photographing my food creations and sharing recipes so she suggested I take the plunge into full-out blogging – so here I go! 
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