Prosecco Cupcakes

Prosecco Cupcakes for New Years Eve

Lately I’ve been taking this whole baking with booze thing pretty seriously– perhaps remarkably so, given that I can barely choke down a glass of a mellow Riesling and the mere scent of gin makes me dry heave. The former I can attribute to a pitifully under-developed palate for just about everything above 2% alcohol content, and the latter– the outcome of a night in college gone awry (and the 3-day hangover that ensued). And beer? Forget about it.

The thing is, the minute food is spiked with alcohol– GAME ON. Jack Daniels BBQ ribs? Gimme a whole rack. Bourbon pecan pie? I’ll devour a slice or three. Beer batter cupcakes? Bitch, please; you’ll be lucky if you get three cupcakes once I’m done feasting shamelessly on the batter.

I guess the heart just wants what it wants, even if it means identifying myself as one of the few, the proud, the people who prefer to eat their alcohol.

Most of the time, I’m perfectly comfortable being the only sober one at a party, ordering a Diet Coke when I’m dining out, or politely faking a sip of champs during wedding toasts. But at New Years celebrations, I don’t want to have to brown-bag a bottle of Welch’s Sparkling Grape Juice or do a faux-toast– I want to have my cake and eat it too!

To remedy the situation, I’ve developed a Prosecco-infused cupcake: Prosecco cake base, Prosecco whipped cream, Prosecco-vanilla bean buttercream, and sugar pearls on top to imitate bubbles. It’s New Years Eve in cupcake form, a party in a muffin tin, a boozy treat that delivers on sweet tooth satisfaction.

This year, I dare you to raise a cupcake in the air when the clock strikes midnight.

*I used Wilton brand sugar pearls in this recipe. Click here to buy them on Amazon | $4!

Prosecco Cupcakes

Prosecco Cupcakes stuffed with Prosecco-infused whipped cream and topped with Prosecco-vanilla bean buttercream

Prosecco Cupcakes

Prosecco cupcakes for New Years

Prosecco Cupcakes

Yield: 15-17 cupcakes

Ingredients

    For the cupcakes:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup La Marca Prosecco
  • For the whipped cream:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup La Marca Prosecco
  • 1 teaspoon pure vanilla extract
  • For the buttercream:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 ounces (1/2 brick) cream cheese, softened
  • 5 1/2 cups powdered sugar
  • 1/3 cup La Marca Prosecco
  • 1Tablespoon pure vanilla extract
  • 1 vanilla bean
  • Sugar pearls to top

Instructions

  1. Preheat oven to 350 degrees F and fill a line a muffin pan
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy
  3. Add eggs one at a time, beating well after each
  4. Add vanilla and mix
  5. In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt, set aside
  6. In a small mixing bowl, whisk together 1/2 cup Prosecco and 1/2 cup sour cream
  7. Add flour and champagne mixture alternately to stand mixer bowl, mix until fully incorporated
  8. Spoon batter into lined muffin pan, about 2/3 full
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean
  10. Remove cupcakes from pan and allow to cool on a wire rack
  11. Use a cupcake corer to punch hole through the tops of the cupcakes
  12. To make Prosecco whipped cream, add heavy cream, vanilla extract, and powdered sugar to a stand mixer and beat on high until peaks form, about 3 minutes
  13. Reduce speed to medium and slowly add champagne
  14. Briefly return speed to high to return peaks to whipped cream
  15. Carefully spoon whipped cream into cupcake holes until full
  16. To make buttercream, beat butter and cream cheese until smooth
  17. Add powdered sugar one cup at a time, mixing well between each
  18. Add Prosecco and vanilla and mix
  19. Spoon into a piping bag and pipe onto cooled, stuffed cupcakes
  20. Top with sugar pearls

*NOTE: these cupcakes do contain alcohol– be mindful of serving them to kids!

Comments

  1. says

    I once attempted making champagne truffles and ended up dumping flour into the batter because I got some of the measurements completely wrong (in my defense, I was 17) and ended up with something my parents couldn’t stop eating! I thought of that today and here are your beautiful cupcakes. After de-lactosing the recipe (just made that term up), I will try them. You’re photos are very pretty, I especially like the arrangement in the second pic. You’re comments on not drinking are hilarious, by the way.

    • Kailley @ Kailley's Kitchen says

      Thank you so much, Lisa! Sometimes kitchen accidents end up being the best recipes– your champagne truffles sound absolutely wonderful. I’d love to hear how the cupcakes turn out for you after you de-lactose them!!

  2. says

    Hi,
    Your cupcakes look amazing! I was wondering how important it is to use a paddle attachment. I have a very basic mixer. Will that still work or will that put too much air in the batter? Also, would most people be able to identify the flavor as Prosecco (or some sparkling wine)?

    Thanks!
    Michele

    • Kailley @ Kailley's Kitchen says

      Thanks so much, Michele! A basic mixer should be absolutely fine– just make sure to mix the batter JUST until combined. The Prosecco flavor is prominent without being offensive. For more or less Prosecco flavor, I’d recommend experimenting with how much you add to the frosting. If you add more, make sure to add more powderer sugar so that the frosting doesn’t become too thin. If you want to add less, try adding a touch of milk to the frosting so it doesn’t get too thick. I hope this helps!

  3. says

    Kailley,
    The cupcakes were amazing! Mine were not nearly as pretty (aesthetics aren’t my thing), but they tasted great. Not having a paddle worked out fine.Thank you so much for a wonderful recipe!

    Michele

  4. says

    Really nice idea. We have tried some cupcake recipes with champagne, and moscato bubble wine, but now is the time to make one step forward and try Prosecco Cupcake. Will use for sure your recipe.
    Compliments, nice photos, too.

  5. Kaman says

    Can’t wait to try your recipe!

    Do I need to let the prosecco settle or can I use it straight after I’ve opened the bottle? Room temperature or cold is fine too?

    I want to drink the rest of the bottle while I bake, so I wonder if using chilled prosecco is ok? He he

    Thanks!
    Kaman

    • Kailley @ Kailley's Kitchen says

      Great questions! Feel free to use just-opened chilled Prosecco. The batter will fizz a bit, but that’s to be expected :) And yes, I strongly encourage you to sip the remaining Prosecco while the cupcakes bake! The recipe only calls for a portion of the bottle, so the rest of the bubbly is fair game to be enjoyed on its own!

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