This weekend we visited my friend’s new house. To celebrate, I wanted to make something fun! I’d intended to make this prosecco cupcake recipe for New Year’s Eve, but ended up getting sick and staying in. This seemed like the perfect opportunity to break it back out! The recipe is simple and the cupcakes turn out perfectly light and airy! The best part? You get to sip the extra prosecco while baking 🙂
- Time to make: Just under 1 hour
- Yield: 16-18 cupcakes
This recipe comes from Krazy Kitchen Mom. I pretty much followed the recipe as is, but doubled the frosting portion in my ingredient list below. I found the batch I made as directed only frosted about half the cupcakes.
- 1 boxed white cake mix
- 1/3 cup vegetable oil
- 1 1/4 cup Prosecco or Champagne
- 3 egg whites
- 1 stick butter – at room temperature
- 6 cups powder sugar
- 1/2 cup Prosecco
For the directions, go to Krazy Kitchen Mom‘s page!
This recipe was so quick and simple! I filled my cupcake liners about 2/3 full and ended up with 16 cupcakes. If you stick with closer to half full, you will probably get around 18 or so. My cupcakes rounded out over the top of the liner a bit, which is about the size I usually aim for. I also didn’t let my cupcakes cool the full hour before frosting. As long as the tops are cool to the touch, you should be fine to go ahead and frost. I decorated my cupcakes with gold sprinkles right after frosting them. I find the sprinkles stick much better when the frosting is still wet. These cupcakes would be great for New Year’s Eve, bridal showers or bachelorette parties, or really any occasion where you would pop some bubbly!