When I think of gatherings with family and friends, my mind instantly drifts to those joyous afternoons filled with laughter and the aroma of something delightful baking in the oven. One of my all-time favorite treats to share on such occasions is Prosecco Cupcakes with Strawberry Buttercream Frosting. They embody everything I cherish about cooking—bringing people together, creating lasting memories, and the simple pleasure of indulging in comfort food. These cupcakes are like a celebration in every bite, combining the subtle effervescence of Prosecco with the sweet, tangy touch of fresh strawberries. Trust me, once you try them, you’ll want an excuse to bake these for every special moment.
Why You’ll Love This Recipe
- Effortlessly Elegant: These cupcakes strike the perfect balance between sophistication and simplicity, making them ideal for both casual get-togethers and more formal occasions.
- Family-Friendly Ingredients: With ingredients readily available in most kitchens, you won’t have to make any special trips to the store.
- Easy to Make: The steps are straightforward, so even novice bakers can whip these up without a hitch.
- Bursting with Flavor: The combination of Prosecco and strawberries creates a taste that’s light, refreshing, and simply irresistible.
- Perfect for Any Celebration: Whether it’s a birthday, an anniversary, or just a sunny afternoon, these cupcakes add a touch of sweetness to any gathering.
The Recipe
Prosecco Cupcakes
Ingredients:
- 2 ¼ cups All-Purpose Flour
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1 ½ cups Sugar, divided
- Zest of 1/2 Lemon
- 3 Large Eggs
- 1 tsp Vanilla
- 3/4 cup Vegetable Oil
- 1/2 cup Full-Fat Sour Cream
- 1/2 cup Prosecco
- Juice of ½ of a Lemon
Instructions:
- Preheat the Oven: Set it to 350°F and line two cupcake pans with liners (20 cupcakes total).
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Infuse Sugar with Lemon: In another bowl, rub ½ cup sugar with the lemon zest until fragrant.
- Beat the Eggs: In a stand mixer, beat eggs, remaining sugar, lemon-zest sugar, and vanilla on high for about 5 minutes until fluffy.
- Add the Oil: Slowly drizzle in the oil, beating for an additional minute until combined.
- Combine Ingredients: On low speed, add the dry mixture, then the sour cream, Prosecco, and lemon juice, mixing until smooth.
- Fill the Pans: Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for about 18 minutes or until a toothpick comes out clean. Cool completely before frosting.
Strawberry Buttercream Frosting
Ingredients:
- 1 cup Fresh Strawberries, tops removed
- Zest of 1 Lemon
- 1 cup Unsalted Butter, at room temperature
- 6 cups Confectioners Sugar, sifted
- 1/2 tsp Vanilla Extract
- Pinch of Salt
Instructions:
- Create Strawberry Puree: Puree strawberries in a blender, then simmer in a saucepan for 20-25 minutes until reduced.
- Strain and Cool: Strain through a sieve to remove seeds and cool completely.
- Whip the Butter: Beat butter in a stand mixer until light and fluffy.
- Combine Frosting: Slowly add confectioners sugar, then the strawberry puree, vanilla, and salt, mixing until smooth.
Kitchen Tools You’ll Need
- Stand Mixer: Essential for achieving the perfect batter and frosting consistency.
- Medium to Large Mixing Bowls: For combining dry and wet ingredients.
- Blender or Food Processor: To puree the strawberries smoothly.
- Cupcake Pans and Liners: To shape and bake the cupcakes.
- Fine Mesh Sieve: For removing seeds from the strawberry puree.
The Benefits of Each Ingredient
- Prosecco: Adds a light, bubbly texture and a hint of sophistication.
- Strawberries: Provide natural sweetness and vibrant color, essential for the buttercream.
- Lemon Zest and Juice: Enhance the flavor with a refreshing citrus note.
- Sour Cream: Keeps the cupcakes moist and tender.
- Confectioners Sugar: Creates a smooth, creamy frosting.
What to Serve With This Dish
These cupcakes pair beautifully with a glass of chilled Prosecco, of course! For a non-alcoholic option, a tall glass of iced tea or lemonade works wonderfully. If you’re planning a larger spread, consider serving them alongside my Lemon Herb Chicken Skewers for a delightful balance of sweet and savory.
Storage & Leftover Tips
Keep any leftover cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. If you’re planning ahead, you can also freeze the unfrosted cupcakes for up to three months. Just thaw them overnight in the fridge and frost before serving.
In conclusion, these Prosecco Cupcakes with Strawberry Buttercream Frosting are more than just a dessert; they’re a way to bring a little joy and celebration to any day. With their light, fluffy texture and sweet, tangy frosting, they’re sure to become a favorite in your family. So, go ahead, give them a try, and watch as they become a staple at your gatherings, just like they have at mine! And don’t forget to explore more of my family-friendly recipes like the Creamy Tomato Basil Soup for a warm, comforting meal that’s perfect for any day.
Prosecco Cupcakes with Strawberry Buttercream Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F, and prepare 2 cupcake pans by coating with liners (20 cupcakes total).
- In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
- In a separate bowl, add ½ cup of sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored yellow and very fragrant, set aside.
- In a stand mixer fitted with the flat beater attachment, add eggs, sugar, lemon-zest-sugar, and vanilla extract. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume.
- Slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer, mixing until just combined. Add in the sour cream, prosecco, and lemon juice, and mix only until the batter becomes smooth.
- Add the batter to the cupcake pans (filling each about 2/3 full), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
- Add strawberries to a blender or food processor and puree until smooth. Transfer pureed strawberries to a saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring frequently to minimize sticking and burning.
- Using a fine mesh sieve, strain the puree to remove the seeds. Next, add in the lemon zest and then transfer to the fridge to cool completely.
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
- Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the cooled strawberry puree, vanilla, and salt. Beat until well-combined and fully incorporated.