This post may contain affiliate links which won’t change your price but will share some commission.
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:
Pink Champagne Cupcakes Champagne Gummy Bears Old-Fashioned Salted Caramels
Prosecco Cupcakes with Prosecco Buttercream
- Total Time: 37 minutes
- Yield: 18 cupcakes 1x
Ingredients
CUPCAKES
- 1 boxed white cake mix
- 1/3 cup oil
- 1 1/4 cup Prosecco or Champagne
- 3 egg whites
FROSTING
- 1/2 stick butter – at room temperature
- 3 cups powder sugar
- 1/4 cup Prosecco
Instructions
- Preheat oven to 350 degrees.
CUPCAKES
- 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
FROSTING
- With a mixer or in a stand mixer, combine butter, Prosecco, and powdered sugar.
- Mix until fully combined and smooth.
- Prep Time: 20 mins
- Cook Time: 17 mins
Did you make this recipe? Let me know what you think. I’d love to hear from you.
Can you taste the prosesso in the icing? Is it any good
Yes – you can taste it a bit and it’s very good! Hope you try it.
I’ve just finished making these for a New Year’s Eve party. Making exactly as directed by the used Italian prosceco sparking Rose’. They have a perfect subtle but definite taste of the champagne. A BIG thanks. They will be a hit at the party.
★★★★★
I’m so happy you made them. And great idea with the Sparkling Rose. I actually have another cupcake recipe where I used Pink Champagne. I’m sure yours will be a big hit! Happy New Year!
Hi,these sound great , but I’m in the UK so unsure what a stick of butter is? Do u know the weight in grammes of how much butter used ? Thanks
Hi Karen! 1 stick of butter is 1/2 cup or 113 grams. Hope you love them as much as we do!
Can I substitute Asti Spumante for the Prosecco? I have a bottle on hand.
Thanks.
Absolutely! And just in case you are looking for another similar recipe, I have one for pink champagne cupcakes.
How much dry mixture s in the box , I’m from the uk too.
Hi Yvonne
A box cake mix is usually 461 grams. Hope this helps!