These vegan Prosecco Cupcakes are filled with fresh strawberries and topped with a homemade Prosecco infused buttercream. They're perfectly sweet, simple to make, and the best booze-filled treat to celebrate any special occasion.
If you've been following my recipes for some time now, you know I love making homemade cocktails with fresh fruit. Some of my favorites: Virgin Strawberry Mojito, Refreshing Prosecco Blackberry Fizz, Strawberry Jalapeño Margarita, and Delicious Spiced Pear Prosecco.
After making lots of vegan cocktails, I knew I wanted to try baking with Prosecco and combined Prosecco and strawberries to make these amazing booze-filled vegan strawberry cupcakes.
Why You'll Love This Recipe
- Perfect for parties - The flavor of these vegan strawberry cupcakes is elevated with the inclusion of Prosecco and Prosecco infused vegan buttercream. Perfect for bridal showers, weddings, New Year's Eve, and any elegant event where boozy cupcakes are appropriate! Try serving with my Vegan Chocolate Bourbon Cupcakes, too.
- Moist and fluffy - Although these Prosecco cupcakes are made with completely vegan ingredients, they are equally as moist and fluffy as classic box mix cupcakes.
- Prepared in 15 minutes - Making homemade vegan cupcakes from scratch can be intimidating, but these Prosecco cupcakes are prepared in just 15 minutes and are easy enough for novice bakers to make.
Ingredients and Substitutions
- Prosecco - Prosecco is a sparkling wine that makes these Prosecco cupcakes not only delicious, but light and fluffy. If you're out of Prosecco, you can also use Rosé or Champagne as well.
- sugar - These Prosecco cupcakes are made with both granulated cane sugar and brown sugar. In order to ensure that they are fully vegan, I recommend using organic sugars. Conventional sugars can be processed with non-vegan refining agents.
- flour - The best flour to use in making the fluffiest vegan cupcakes is all purpose flour. Using whole wheat flour is not recommended. However, if you are gluten intolerant, you can make these cupcakes with Bob's Red Mill 1-1 Gluten Free Flour.
- strawberries - These Prosecco cupcakes are filled with fresh strawberries. Be sure to dice them into small, bite-sized pieces to distribute them evenly in the cupcake batter. I do not recommend using frozen strawberries as they will add too much moisture to the Prosecco cupcakes and make them soggy.
- lemon juice - Fresh lemon juice is necessary to make the homemade vegan butter milk. If needed, you can substitute the lemon juice with apple cider vinegar.
- cornstarch - A great thickening agent in both cooking and baking. Cornstarch is going to help improve the texture of these Prosecco cupcakes by keeping them light and fluffy without impacting the flavor.
Step by Step Instructions
- Make vegan butter milk. Start making your Prosecco cupcakes by making vegan butter milk. In a small bowl, whisk together the lemon juice and plant-based milk and allow it to sit for at least 10 minutes. The acid in the lemon juice is going to curdle the plant-based milk and create a homemade vegan buttermilk.
- Whisk together dry ingredients. While the buttermilk curdles, whisk together the flour, cornstarch, baking soda and salt in a medium sized mixing bowl.
- Beat the vegan butter. Using a stand mixer or handheld mixer, beat the vegan butter until creamy.
- Beat the sugar and butter together. Once creamy, add in the brown sugar and cane sugar and beat again until combined until creamy and fluffy.
- Add in the remaining wet ingredients. Add in the vanilla, vegan buttermilk, and Prosecco and mix until combined.
- Add in the dry ingredients. Add in the flour, cornstarch, baking soda and salt previously mixed together and slowly mix until the cupcake batter forms. This will take 2-3 minutes. The Prosecco cupcake batter should be soft, fluffy and semi thick (it will not be runny).
- Fold in the fresh strawberries. Using a spatula, gently fold in the fresh strawberries. Do not use the mixer as it will cause the strawberries to burst and bleed into the Prosecco cupcake batter.
- Fill cupcake liners. Divide the Prosecco cupcake batter between 9 cupcake liners (about 3 tablespoons in each). The liners should be filled to the top.
- Bake! Bake the Prosecco cupcakes for 25 to 30 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Prepare the Prosecco Buttercream Frosting. In a clean mixing bowl, beat together the vegan butter and vanilla extract until smooth and creamy. Add in the Prosecco and beat again. Slowly add in the confectionary sugar and beat again until smooth.
- Frost the Cupcakes. Fill a piping bag with the Prosecco buttercream frosting and frost each Prosecco cupcake after they have cooled for at least 15 minutes. Top each strawberry filled cupcake with a fresh strawberry, if desired.
Note: Frosting the Prosecco cupcakes before they have sufficiently cooled will melt the buttercream.
FAQs
Do vegan cupcakes taste different?
Nope! Chances are, if you served these vegan strawberry Prosecco cupcakes at a party, none of the guests would ever guess they were vegan. They are equally as soft and moist as your favorite non vegan cupcakes.
Why are my vegan cupcakes doughy and dense?
If your Prosecco cupcakes turn out doughy or dense, chances are you over mixed the batter and over-activated the gluten. Doing so makes the cupcake batter tough and stretchy and will result in a doughy, gummy cupcake. When preparing the batter, it is important to mix slowly and with a gentle hand until just combined.
How do I make my vegan cakes fluffier?
Use room temperature ingredients, including plant-based milk and butter. Room temperature ingredients mix together easily into a soft velvety cupcake batter and rise better when baking. This is going to make your Prosecco cupcakes as fluffy as possible.
Can I make these vegan strawberry cupcakes gluten free?
Yes, if you are gluten free, you can make these Prosecco cupcakes using a 1 to 1 Gluten free flour blend. I recommend the brand Bob's Red Mill. Other gluten free flours have not been tested and cannot be recommended in this vegan cupcake recipe.
Tips for Success
- Lightly coat the diced strawberries in a tablespoon of flour. Tossing the strawberries in a bit of flour before adding them into the Prosecco cupcake batter is going to help prevent the strawberries from sinking to the bottom of the cupcakes when baking.
- Prepare the butter cream while the cupcakes cool. This will save time and ensure it is ready to go when the Prosecco cupcakes have cooled.
- Store at room temperature. These strawberry cupcakes keep well for up to 5 days in an airtight container at room temperature. If it is hotter than 80 degrees, I recommend storing the cupcakes in the fridge and allowing them to "warm up" on the countertop for 10 minutes before serving.
More Vegan Desserts to Try
Prosecco Cupcakes with Strawberries (vegan)
These vegan Prosecco Cupcakes are filled with fresh strawberries and topped with a homemade Prosecco infused buttercream. They're perfectly sweet, simple to make, and the best booze-filled treat to celebrate any special occasion.
Ingredients
Strawberry Champagne Vegan Cupcakes
- 2 cups flour I used Bobs Red Mill 1-1 GF
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tbsp brown sugar
- ½ tsp salt
- ½ tbsp corn starch
- ¼ cup plant based milk
- 1 tsp vanilla extract
- 1 cup prosecco
- ⅓ cup vegan butter softened
- 1 tbsp lemon juice
- ¼ cup plus 1 tbsp of fresh strawberries cut into bite size peices
Strawberry Champagne Buttercream Frosting
- 1 cup soft butter
- 2 cups confectionary sugar
- 2 tbsp prosecco
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees F. Line or grease the cupcake tray.
- In a small bowl, whisk together the lemon juice and plant-based milk and allow it to sit for at least 10 minutes. The acid in the lemon juice is going to curdle the plant-based milk and create a homemade vegan buttermilk.
- While you wait, combine the baking soda, salt, flour and cornstrach in a medium mixing bowl.
- Add vegan butter to a bowl and mix until creamy, using either a hand mixer or stand mixer, scraping the side often.
- Once the butter is beaten, add in the brown sugar and granulated sugar. Cream together until combined. Please note, it will still be a little gritty and you will need to scrape the sides and mixer.
- Add in the vanilla extract and plant based milk + lemon mixture and mix again until combined.
- Next, add in the prosecco and mix again. It will be very wet, but this is OK.
- Slowly combined the flour mixture into the liquid mixture and mix until combined. This will take approx 2 minutes. A soft, fluffy batter will form, that is semi thick (it should not be drippy).
- Using a spatula, gently fold the strawberries into the batter. Do not use an electric mixer, as it will cause the strawberries to burst.
- Gently spoon approx 3 tbsp of the batter into each cupcake liner. It should be filled to the top.
- Bake for 25-30 minutes, or until you are able to insert a toothpick and it comes out clean.
- Cool for 15 minutes before frosting. Pro tip- While the cupcakes are cooling off, begin to make the frosting.
Prosecco Buttercream Frosting
- In a clean mixing bowl, beat together the vegan butter and vanilla extract until smooth and creamy. Add in the Prosecco and beat again. Slowly add in the confectionary sugar and beat again until smooth. Then add to a piping bag and pipe onto cool cupcakes.
Notes
Notes:
You may omit strawberries from this recipe.
Do not frost the cupcakes until they are cooled.
If you do use strawberries or any type of berry, they must be fresh. Frozen berries will dye the batter and sink to the bottom, as well as cause too much water in the batter.
Be sure to bake the cupcakes on the middle rack to ensure they cook evenly.
Lightly coat the diced strawberries in a tablespoon of flour. Tossing the strawberries in a bit of flour before adding them into the Prosecco cupcake batter is going to help prevent the strawberries from sinking to the bottom of the cupcakes when baking.
Substitutions:
You may use rose or champagne in place of the prosecco.
Strawberries can be substituted with raspberries or cherries.
To make these cupcakes gluten free, you may use Bob's Red Mill 1-1 GF flour as a substitute for regular flour.
You can also use apple cider vinegar in place of the lemon.
Storage:
These cupcakes keep well for up to 5 days in an airtight container in a room temperature (under 80 degrees) environment. If it is hotter than 80 degrees, I recommend placing the cupcakes in the fridge and allowing them to "warm up" on the countertop for 10 minutes before eating.
I have not tried to freeze the cupcakes or the batter.
Nutrition
Calories: 362kcalCarbohydrates: 88gProtein: 3gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 27mgSodium: 392mgPotassium: 65mgFiber: 1gSugar: 24gVitamin A: 649IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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