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18th Dec 2015

We are literally drooling… Prosecco Cupcake recipe

Just when we thought we couldn’t get more excited about baking, we come across a recipe of Prosecco Cupcakes.

Yes, some genius has combined cupcakes (which we love) and Prosecco (which we also love… and drink lots of over Christmas).

The below recipe is adapted from the Kailleys Kitchen website and we literally can’t wait to whip up a batch!


For the cupcakes:

  • 120g unsalted butter, softened
  • 200g granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 210g cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 115g sour cream
  • 125ml Prosecco


For the whipped cream:

  • 240g heavy cream
  • 30g powdered sugar
  • 125g Prosecco
  • 1 teaspoon pure vanilla extract


For the buttercream:

  • 120g unsalted butter, softened
  • 115g cream cheese, softened
  • 685g powdered sugar
  • 100g Prosecco
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean
  • Sugar pearls to top (optional)



For the cupcakes:

1. Preheat oven to 170°C and line a muffin tray with cases.

2. Combine the butter and sugar together in a mixer with a paddle attachment, until light and fluffy

3. Add eggs one at a time, beating well after each. Then add the vanilla and mix.

4. In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

5. In a small mixing bowl, whisk together Prosecco and sour cream.

6. Add flour and champagne mixture alternately to mixer bowl and mix until fully incorporated.

7. Spoon the batter into your lined muffin tray. Fill cases to two-thirds full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Remove cupcakes from pan and allow to cool on a wire rack. Use a cupcake corer (or apple corer) to punch a hole through the tops of the cupcakes.

For the Prosecco whipped cream:

1. Add heavy cream, vanilla extract, and powdered sugar to a mixer and beat on high until peaks form (this should take about 3 minutes).

2. Reduce speed to medium and slowly add champagne. Briefly return speed to high to return peaks to whipped cream.

3. Carefully spoon whipped cream into cupcake holes until full.


To make buttercream:

1. Beat butter and cream cheese until smooth.

2. Add a quarter of the powdered sugar and mix well. Repeat this until all of the sugar has been added.

3. Add Prosecco and vanilla and mix.

4. Spoon into a piping bag and pipe onto cooled, stuffed cupcakes.

5. Top with sugar pearls (or decoration of your choice).

prosecco cupcake copy

Picture credit: Kailleys Kitchen.