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Prosecco Cupcakes with Strawberries (vegan)

Chelsea Peachtree
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 9
Calories 362 kcal


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
  • 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


  • 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.


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.
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.
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.


Sodium: 392mgCalcium: 21mgVitamin C: 1mgVitamin A: 649IUSugar: 24gFiber: 1gPotassium: 65mgCholesterol: 27mgCalories: 362kcalTrans Fat: 1gSaturated Fat: 8gFat: 16gProtein: 3gCarbohydrates: 88gIron: 1mg
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