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Now you can have your cake and eat it too. Ring in the New Year with Prosecco Cupcakes with Prosecco Buttercream.
While I am sitting here dreaming of my fluffy Prosecco Cupcakes with Prosecco Buttercream frosting, I’d thought I’d share some sparkling wine trivia. Do you know the difference between Champagne and Prosecco? The most common difference is that Champagne is from France and Prosecco is from Italy. What you may not know is that they are made from different grapes which also produces different levels of bubbles. Prosecco has fewer bubbles and a more fruity and flowery aroma than Champagne. A good bottle of Champagne can also be more pricey than a good bottle of Prosecco due mainly to the process or method used to produce them. And then if you want to be even more technical, there’s the sparkling wine called Cava which is from Barcelona but I think we’ll stop here with the trivia.
Let’s talk these cupcakes which are hands down the best cupcakes I’ve ever had. And please don’t hate me when you look at the ingredients, not because of the Prosecco, but because I used a boxed cake mix.
You might think there is too much Prosecco in this recipe when you see the runny consistency of the batter. But trust me on this one, it’s absolutely perfect and they come out light and airy with a gentle taste of wine and vanilla.
And then there’s the buttercream and all I can say is just WOW!
If you like this recipe, you’ll also love:
- 1 boxed white cake mix
- 1/3 cup oil
- 1 1/4 cup Prosecco or Champagne
- 3 egg whites
- 1/2 stick butter – at room temperature
- 3 cups powder sugar
- 1/4 cup Prosecco
- Preheat oven to 350 degrees.
- With a mixer or in a stand mixer, combine cake mix, oil Prosecco or Champagne, and egg whites for 3 minutes on medium speed.
- Bake for 17 minutes
- Let cool for 1 hour before frosting
- With a mixer or in a stand mixer, combine butter, Prosecco, and powdered sugar.
- Mix until fully combined and smooth.
Did you make this recipe? Let me know what you think. I’d love to hear from you.