Prosecco Cupcakes

My Prosecco cupcakes are fluffy and utterly heavenly, with a delicious Prosecco-infused strawberry filling and a delicate Prosecco buttercream. Perfect for toasting!

prosecco cupcakes

Baking for celebrations

There are times I never know quite what to bake for a celebration. Whether a special birthday or anniversary, or even an occasion like Christmas or Valentine’s, there’s so many options to choose from! When baking for more than a couple of people though, as much as I love larger cakes like my ever-popular ultimate chocolate fudge cake or this incredible Jamaican ginger cake, I actually love the flexibility that individual cupcakes offer. My favourites are my Black Forest cupcakes or even these Limoncello cupcakes, but for a truly special occasion, I’ll crack open a bottle to go with my baking 😂

So today, with the festive season looming, I thought I would share one of my extra special bakes with you: these beautiful Prosecco cupcakes. When I enjoy a glass of Prosecco, I like to pop a vibrant sweet strawberry in the glass first. If you’ve experienced this, you’re missing out on that last mouthful of delicious sweet berry soaked in bubbly Prosecco! 😉

And since I also like to replicate the bubbles of the drink in my bake, I just had to top these gorgeous little cupcakes with some popping candy for extra bubbly fun! Just be sure to use some that is coated so the moisture from your buttercream doesn’t set them off as soon as you sprinkle them on your cupcakes! I’ve used some from Honeyberry today, and I love how you can get them in different colours too 😍

Prosecco cupcakes

How to make my prosecco cupcakes

So there are a few steps to making these prosecco cupcakes, but they’re super simple and totally worth the extra effort! First, you prepare your strawberry filling by soaking chopped strawberries in some prosecco, then you make and bake the cupcakes.

prosecco and strawberry cupcakes ingredients
soaking strawberries

Once your cupcakes are cool you core and fill them with your boozy strawberries, brushing your cupcakes with some prosecco whilst you’re at it. Then pipe on a beautiful swirl of prosecco buttercream, garnish with a strawberry half and some popping candy, and you’re good to go!

filling cupcakes with boozy strawberries
piping buttercream
prosecco strawberry cupcakes

So, all that’s left now is for the celebrations to begin!

Have a good one, my friends! x

Recommended equipment and ingredients I used *

Cupcake tinCupcake cases
Mixing bowlHand mixer
SpatulaIce cream scoops
CorerPiping bags
Piping nozzlePopping candy
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Prosecco Cupcakes

5 from 2 votes
Recipe by movers and bakers Course: DessertCuisine: AmericanDifficulty: Moderate


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Prosecco and strawberry cupcakes, perfect for special occasions!

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  • For the boozy strawberries
  • 8 large 8 strawberries, chopped

  • 4-5 tbsp 4-5 Prosecco

  • For the cupcakes
  • 215 g 215 (1¼ cups + 1 tbsp) plain (all-purpose) flour

  • 180 g 180 (¾ cup + 2 tbsp) caster sugar

  • 1 tsp 1 baking powder

  • 0.5 tsp 0.5 bicarbonate of soda (baking soda)

  • 0.25 tsp 0.25 salt

  • 110 g 110 (½ cup) unsalted butter

  • 2 large 2 eggs

  • 2 tsp 2 vanilla extract

  • 125 g 125 (½ cup) yoghurt (I use Greek)

  • 7-8 tsp 7-8 Prosecco

  • For the buttercream and garnish
  • 200 g 200 (¾ cup + 2 tbsp) unsalted butter

  • 400 g 400 (2¾ cups) icing (powdered) sugar

  • 0.25 tsp 0.25 salt

  • 3 tbsp 3 Prosecco

  • 7-8 7-8 strawberries, halved (optional)

  • popping candy, for fun!


  • Preheat your oven to 180C/350F. Line a couple of muffin tins with cases and set aside.
  • Prepare your boozy strawberries. Simply chop up your strawberries and pop into a small bowl with Prosecco. Stir and gently press down to make sure all the strawberries are submerged. Set aside.
  • In a large mixing bowl, first soften your butter slightly, then sift in all your dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) and beat until your mixture resembles damp sand. In a separate smaller bowl, beat together your eggs, yoghurt and vanilla. Tip in ¾ of the wet mixture into your dry mix and beat to combine thoroughly. Add in the remaining wet mix to your batter and beat again until mixed, then turn the speed to high and beat for 30 seconds.
  • Divide your cupcake mixture evenly between your cases and bake 17-20 minutes until golden, well risen and a toothpick inserted into the cakes comes out clean. Cool briefly in the tin, then remove to a wire rack to cool completely.
  • To make the Prosecco buttercream, pop your butter into a large mixing bowl and beat for a few minutes until much paler and really soft and fluffy. Add in half your sugar and slowly mix to combine. Pour in the Prosecco and salt, and mix in completely. Then add the second half of your sugar and mix slowly again (or the sugar will fly everywhere!). Once completely combined, turn your speed up to high and beat for two minutes until pale, fluffy and really soft.
  • When your cupcakes have cooled completely, use a knife or corer to scoop out the middle of your cupcakes (these can be eaten as perks of the chef!) and fill with some of your boozy strawberries. Brush the tops of your cupcakes with the extra prosecco, then swirl with your Prosecco buttercream. Gently push half a strawberry into your buttercream, sprinkle with your popping candy and enjoy!

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