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Boozy prosecco cupcakes with prosecco soaked sponges, prosecco buttercream frosting, and more! The perfect cupcakes for any celebration!


Christmas has only just gone, it’s the new year, it’s January. Yep, in case you hadn’t realised… it’s not just any New Years, it’s the beginning of a new decade, and I’m not sure how I feel about it. 

I still remember being at a party for the 1999-2000 new year, even though I was only 7 at the time, and how on earth has it been twenty entire years since then?! My mind can’t quite comprehend how quickly the time has gone and it’s actually insane!

Prosecco cupcakes

I decided the perfect way to celebrate the new decade was with a recipe that everyone has been requesting for a very long time – prosecco cupcakes! It seems the ideal time to post it and it is delicious too. 

I decided to go with cupcakes for this recipe, as it’s such an easy thing to bake for a crowd – you don’t need to separate and slice a cake, you can just hand out the cupcakes as you go! 

I’ve made a champagne cheesecake before (which you can obviously use prosecco for instead), and a raspberry & Prosecco trifle – but never a real “bake”! I thought cupcakes would be cute – and I just love how they turned out!


I know I will get jokes about how the prosecco will never make it to the cupcakes, but when you’ve just had a New Years party and are now sick of the sight of it, you won’t have an issue putting it in some cupcakes! Honestly, I overbought, and had some left as expected… but wow. 

What Prosecco you use doesn’t really matter – it’s not the sort of bake where you will really get a strong flavour of the type of prosecco, more just a general flavour – so don’t worry about using the most expensive on this.

Prosecco swaps!

You can swap it to a rose prosecco for example, but again, the flavour might not be so prominent to be able to tell which one it is. Also, you can easily swap for Champagne or any sparkling wine! Either way, it’s damn delicious!


The buttercream will be slightly slacker than usual, as you have put in liquid. YOU MUST USE REAL BUTTER. I can not stress this enough – you need to use UNSALTED BUTTER. Not any spread, of any kind. If you use a spread, or a dairy-free spread and so on… it might well be a sloppy mess. You have been warned!

Either way, I hope you all had a fantastic 2019, and have a wonderful 2020! x

Prosecco Cupcakes!

Boozy prosecco cupcakes with prosecco soaked sponges, prosecco buttercream frosting, and more! The perfect cupcakes for any celebration!
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Category: Cupcakes
Type: Cupcakes
Keyword: Prosecco
Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g self raising flour
  • 3 medium eggs
  • 2 tsp prosecco flavouring (optional - replace with 1/2tsp vanilla)

Prosecco Drizzle

  • 150 ml prosecco
  • 150 g caster sugar


  • 200 g unsalted butter
  • 400 g icing sugar
  • 4-5 tbsp prosecco drizzle (above)


  • Prosecco soaked raspberries
  • Sprinkles
  • Prosecco truffles


For the Cupcakes

  • Preheat your oven to 180C/160C Fan and get 12 cupcake cases ready!
  • Beat together your butter and sugar until light and fluffy.
  • Add in your flour, eggs and flavouring and beat again until smooth!
  • Split evenly between the cupcake cases and bake for 17-20 minutes - I usually do 18 minutes!
  • Whilst the cupcakes are baking, make your drizzle.
  • Add your prosecco and sugar to a small pan, and heat on a low-medium heat and stir until the sugar has dissolved. (Reserve 4-5tbsp for later!)
  • Once the cupcakes have baked, remove from the oven. Drizzle the drizzle over and leave to cool fully!

For the Decoration

  • Beat your butter on it's own until lovely and supple. Room temperature butter is best - do NOT use any form of spread.
  • Once beaten, add in the icing sugar and beat again until lovely!
  • Slowly add in the prosecco drizzle, until you reach your desired buttercream! The more you add, the softer your buttercream will be, so I don't generally do more than 5tbsp!
  • Pipe the buttercream onto your cupcakes - I used a 2D closed star piping tip!
  • Decorate with whatever you fancy - I used some prosecco truffles, prosecco soaked raspberries, and some sprinkles!



Find my other Recipes on my Recipes Page!

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J x

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  1. Helen on January 28, 2022 at 2:24 pm

    Hi Jane, is there a way to make this bake egg free please?

  2. Nadia on April 1, 2021 at 8:07 pm

    I was just wondering if you have any tips of how to get the butter warmer if baking when the room temperature is quite cold so the butter can’t get slightly warmer than the fridge. Thanks xx

    • Jane's Patisserie on April 3, 2021 at 10:21 pm

      You just need to leave it out longer! x

    • Beth on August 17, 2021 at 10:07 am

      I sometimes warm the bowl it will go in! I use hot water in the bowl, leave it to stand for a few mins, tip it out then dry it fully and add the butter in to soften

  3. Kate on March 6, 2021 at 9:46 am

    Hi Jane, can you confirm how much of the prosecco flavouring you use as the recipe states tsp’s should it be drops ?. I tried the tsp quantity and it’s not very nice.

    • Jane's Patisserie on March 6, 2021 at 12:17 pm

      It depends on the brand of flavouring you use, and also personal taste – I prefer it strong!! x

  4. Dana on March 2, 2021 at 2:05 pm

    Hi Jane,

    I’m thinking of making these for Mother’s Day, but am thinking of doing a vanilla cupcake, with prosecco buttercream and freeze dried raspberry pieces on top.

    Would prosecco flavouring work instead of the drizzle in the buttercream?

    Thank you,

  5. Dave on December 31, 2020 at 9:22 pm

    I’m partway through making these but they smell great and it’s a nice simple recipe to follow. I’m just wondering how much of the drizzle to use, as the recipe makes a lot. I’ve put a good amount on but I’m wary of putting more.

    • Jane's Patisserie on January 1, 2021 at 12:09 pm

      Yeah so it can make surplus but its also harder to make smaller amounts, so you can put as much or as little as you want x

    • Gemma on February 18, 2022 at 5:58 pm

      I have added the drizzle but its just gone through the cases and the cases are soaked?

  6. veronica bellotti on December 27, 2020 at 2:39 pm

    Oh gosh Jane, heavy sigh when you say at end of recipe, ‘have a wonderful 2020’ (little did we all know!). typing this 27th Dec 2020. I want to make s a Victoria sponge and I see above one batch of cup cakes for one one layer, I already have a mango chunks butter filling cream in freezer , do you think I could stir(hand whisk) the prosecco into it? Thanks.

    • Jane's Patisserie on December 30, 2020 at 12:09 pm

      Yeah I think that could be tasty!! x

    • Marisa Thomson on August 19, 2021 at 6:00 pm

      Would the butter be able to be substituted for lactose free butter?

  7. Olivia Nestor on November 29, 2020 at 4:46 pm

    Hi! Just made these this evening but I wonder if I did something wrong! I couldn’t taste the Prosecco at all! I wonder if I did the drizzle wrong… i just dissolved the sugar but is it supposed to boil up and go syrupy?
    Please can you help? Thank you so much!

    • Jane's Patisserie on November 30, 2020 at 10:53 am

      It depends on the Prosecco, and personal taste – it’s not a very very strong flavour as it can’t be, but it may just not be quite enough for you! x

    • Olivia Nestor on December 2, 2020 at 8:28 am

      Thank you so much Jane – will try a different prosecco next time :-))

  8. Marta on November 15, 2020 at 4:51 pm

    Can I use prosecco in the sponge instead of prosecco flavouring? Amazing recipe xx

    • Jane's Patisserie on November 16, 2020 at 9:30 am

      I wouldn’t personally – just the drizzle would do! x

  9. Caroline on September 27, 2020 at 4:14 pm

    How long will the drizzle keep for
    Thank you.
    Love your recipes.

    • Jane's Patisserie on September 30, 2020 at 10:37 am

      I’m not 100% sure – I would say in the fridge it would easily last 4-5 days! x

    • Caroline on October 8, 2020 at 4:49 pm

      Does the drizzle give it stronger flavour. I’m making this for friends birthday.
      Thank you

    • Jane's Patisserie on October 9, 2020 at 8:57 am

      Yes it does!

  10. Mark on September 5, 2020 at 8:32 am

    Safe for children to eat?

    • Jane's Patisserie on September 5, 2020 at 9:16 am

      As they do have alcohol in them I would say it’s up to your own discretion whether you let your children have them.

    • Jill on June 21, 2023 at 11:26 am

      5 stars
      Can this be adapted for an 8 inch cake and would you just pour the drizzle over both layers before buttercream

  11. FIONA CLARKE on June 8, 2020 at 10:43 pm

    4 stars
    A really easy cupcake recipe to follow however the prosecco flavouring in the cupcake itself didn’t make it taste too nice but that’s just my taste buds. I’ll stick to simple vanilla next time 🙂

  12. Cody Mcmurtry on May 16, 2020 at 4:09 pm


    Can I ask, what is prosecco flavouring? What to make sure it get these perfect!

    • Jane's Patisserie on May 16, 2020 at 5:30 pm

      It’s a flavouring, just like vanilla, but it’s Prosecco flavoured!

  13. Karen on March 19, 2020 at 7:46 am

    5 stars
    Hi Jane
    Want to turn this yummy recipe into a 50th Birthday Cake for my friend. What changes would you recommend to turn it from cupcake to three layer cake?

    • Jane's Patisserie on March 19, 2020 at 6:45 pm

      I usually say one batch of cupcakes = 1 layer of an 8″ cake! Bake for about 35 minutes or so, but otherwise everything else is the same!

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