Print

Perfect Mini Champagne Cupcakes Recipe with Prosecco Buttercream Frosting Made Easy

mini champagne cupcakes - featured image
Print Recipe

Light, bubbly mini cupcakes infused with Prosecco and topped with a silky Prosecco buttercream frosting. Perfect for celebrations or spontaneous sweet treats.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) Prosecco, chilled
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) Prosecco, chilled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your mini muffin pan with paper liners.
  2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. Using a mixer, beat 6 tablespoons softened unsalted butter with ¾ cup granulated sugar on medium speed until light, fluffy, and pale, about 3-4 minutes.
  4. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gradually add the flour mixture in three additions, alternating with ½ cup Prosecco and ¼ cup buttermilk, beginning and ending with flour. Mix just until combined after each addition.
  6. Spoon batter into liners, filling about 2/3 full.
  7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly to touch.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat 1 cup softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add 3 cups sifted powdered sugar, alternating with 3 tablespoons chilled Prosecco, and beat until fluffy.
  11. Stir in 1 teaspoon vanilla extract and a pinch of salt. Chill briefly if frosting is too soft.
  12. Frost cupcakes using a piping bag fitted with a star tip or a knife.

Notes

Use room temperature ingredients for smooth batter and even baking. Do not overmix batter to avoid dense cupcakes. Chill Prosecco before use to keep frosting light. If frosting is too soft, chill briefly and re-whip. Practice piping on parchment paper if new to piping. Mini cupcakes bake quickly; check doneness starting at 12 minutes.

Nutrition

Keywords: mini cupcakes, champagne cupcakes, Prosecco cupcakes, buttercream frosting, party dessert, easy cupcakes, celebration dessert

Find it online: https://avabowls.com/perfect-mini-champagne-cupcakes-recipe-with-prosecco-buttercream-frosting-made-easy/