Cupcake Prosecco Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream the softened unsalted butter until fluffy, then gradually add the sugar mixture until it is light and airy.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Combine Wet and Dry Ingredients

Alternate between adding the milk and the dry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Add Prosecco

Gently fold in the Prosecco until just combined. Do not overmix.

Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Beat Butter

In a large mixing bowl, beat the softened butter until smooth and creamy.

Add Sugar Gradually

Gradually add the powdered sugar, mixing well after each addition until the frosting is thick and smooth.

Incorporate Prosecco and Vanilla

Add the Prosecco and vanilla extract, mixing until well combined and fluffy. Adjust the consistency with more powdered sugar or Prosecco as needed.

Frost Cupcakes

Once the cupcakes have cooled completely, use a piping bag or a spatula to frost each cupcake generously with the Prosecco frosting.

Garnish

Sprinkle edible glitter on top of the frosting and place a fresh raspberry on each cupcake for decoration.