Prosecco Cupcakes with Prosecco Buttercream
Prosecco cupcakes combine the lightness of Prosecco-infused sponge cake with the sweetness of frosting, creating a delightful balance of flavors.
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Servings: 18 cupcakes
Ingredients
CUPCAKES
- 1 boxed white cake mix
- 1/3 cup oil
- 1-1/4 cup Prosecco
- 3 egg whites
FROSTING
- 1 stick butter (room temperature)
- 3-4 cups powdered sugar
- 1/4 cup Prosecco
Instructions
CUPCAKES
- Preheat oven to 350°.
- Prepare a cupcake pan by adding 12 cupcake liners.
- Combine cake mix, oil Prosecco, and egg whites in a large mixing bowl.
- Beat for 3 minutes on medium speed.
- Bake for 17 minutes or until an inserted toothpick comes out clean.
- Let them cool for 1 hour before frosting with Prosecco Buttercream.
FROSTING
- With a mixer or in a stand mixer, combine butter,
- Prosecco, and powdered sugar. If using a stand mixer, use the whisk attachment.
- Mix until fully combined and smooth.
- Add to a piping bag with a tip and frost cupcakes.
Notes
Krazy Kitchen Mom Tips
- These cupcakes can be prepared in advance and frozen (unfrosted) for up to three months in an airtight container.
- The buttercream can also be frozen for up to three months. Wrap the buttercream in plastic wrap and store it in a zip-top bag.
- Thaw both the cupcakes and the buttercream in the refrigerator overnight.