Prosecco Cupcakes with Blackberry Compote will wow your taste buds! Move over Champagne, Prosecco sparkling wine makes this delectable cupcake recipe sophisticated enough for any dinner party not just on New Year’s Eve! This delicious and elegant dessert features a vanilla prosecco cupcake topped with prosecco cream frosting and sure to become one of your favorite cupcake recipes!
Prosecco Cupcakes With Blackberry Compote
How in the world did I come up with Prosecco cupcakes with blackberry compote? Maybe it’s because my kiddos start school in the fall, and I associate that with cupcakes. For whatever reason, fall screams cupcakes to me. Last year I shared my maple snickerdoodle cupcakes and they are making the rounds again this year as a fall favorite.
With my kiddos back in school, I’m ready to celebrate! That makes me think I need a bottle of Prosecco to celebrate. Making it safely through Hurricane Harvey has me wanting to raise a glass. Either way, I skipped the mimosas this year and made Prosecco cupcakes with blackberry compote.
It turns out they are delicious. They are soft and delicate, yet firm with a nice subtle taste of Prosecco. The taste is there, but it won’t overwhelm you. I made life easy with a blackberry pie filling mixed with cream cheese for the inside. It’s that nod to British cakes that feature that fruit filling.
Granted, these aren’t the cupcakes you’ll be making for your school bake sale. These are the cupcakes you’ll be making when you have friends over for that back to school brunch or the late night whine fest with wine, or the fall tailgate parties.
So what is the difference between Prosecco and Champagne?
I’m glad you asked! I wondered the same thing. They are both sparkling wines, which means they have the bubbly effervescent that we’ve all come to love and associate with celebrations. It all comes down to where the grapes are grown and the wine is created. Champagne hails from France, in the Champagne region to be precise. Prosecco is from the Veneto region in Italy. Be sure to taste some side by side. It’s fascinating to note the similarities as well as the differences.
I discovered Riondo Prosecco not that long ago. Hailing from Italy, Prosecco is a white sparkling wine and affordable alternative to Champagne. Riondo Prosecco is a reasonably priced wine that makes serving a “special occasion” wine easy. It’s perfect for toasting with friends. So celebrate those kiddos going back to school! Serve Riondo Prosecco at your end of summer BBQ, have a glass on the last of the beach days, or add to your next dinner party menu. It pairs perfectly with my boozy Prosecco Cupcakes with Blackberry Compote. For more cocktail inspired drinks using Riondo Prosecco click here: Riondo Prosecco Cocktails
Besides the question of how champagne is different from Prosecco, another common question I get is this:
How did you put the icing on the cupcakes?
Isn’t that ruffly frosting ripple just divine? To achieve this look I used Russian piping tips which you can get straight from Amazon HERE. The Prosecco frosting is basically a jazzed up buttercream icing, so it pipes beautifully. Russian piping tips make gorgeous shapes on cupcakes, but the middle can sometimes be hollow on top, so that is here the blackberry comes in handy! To add more sparkle, I used white sparkling sugar. I love the way it catches the light! And of course, I had to present them on my favorite kitchen item- a white cake stand. I love that this one is square shaped!
Still looking for more amazing cupcake recipes inspired by beverages? Give these a whirl!
- Maple Snickerdoodle Cupcakes
- Apple Cider Cupcakes by Mama Loves Food
- Baileys and Cream Cupcakes by Temecula Blogs
- Orange Creamsicle Cupcakes by A Bajillian Recipes
Prosecco Cupcakes With Prosecco Frosting and Blackberry Compote Recipe
Prosecco Cupcakes with Blackberry Compote
For the cupcakes:
- 1 cup butter (2 sticks), softened
- 1 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all purpose flour
- 1/4 cup corn starch
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup Prosecco
For the Blackberry Compote:
- 1 cup blackberry pie filling (found in a can on the baking aisle)
- 1 tsp lemon juice
- 4 oz cream cheese, softened
- 1/4 cup confectioners sugar
For the frosting :
- 1/2 cup butter (1 stick)
- 5 cups confectioners sugar, divided
- 1 tsp vanilla
- 4 TBSP Prosecco
For the cupcakes:
- Preheat oven to 350 degrees. Line 24 cupcake slot tins with cupcake liners.
- In a large mixer (or using a hand held mixer), cream butter and sugar together. Once light and fluffy, add in vanilla.
- Add eggs one at a time, mixing well.
- In a smaller mixing bowl, sift together the flour, cornstarch, baking soda and salt, using a whisk.
- Add 1/3 of the flour mixture to the batter, and mix well.
- add 1/2 of the prosecco to that mixture, and incorporate well. Add in another 1/3 of the flour mixture. Then add the other half of Prosecco. Finally, add in the last part of the flour mixture. When alternating dry ingredients with wet ingredients for a cake, you should always end with the dry ingredients.
- Using a large scoop, evenly divide the batter among the cupcake tins.
- Bake in the pre-heated oven for around 18 minutes. Since oven times vary, be sure to keep an eye on them. They will become slightly tan on top, and a toothpick inserted in the middle should come out clean.
- Allow cupcakes to cool on a wire rack before inserting the compote or frosting.
For the Blackberry Compote:
- With a mixer, combine the blackberry pie filling with the lemon, and cream cheese.
- Once fully mixed, add in the confectioners sugar. Mix well, and scoop or pipe into cupcakes that have had a portion of their centers removed.
For the frosting:
- In a large mixer (or with a hand held mixer), cream the butter until light and fluffy.
- Add in 2 cups of the confectioners sugar. Once mixed, add in the vanilla and half (2 TBSP) of the Prosecco. Continue to mix.
- Next, add in 2 more cups of the confectioners sugar. Once mixed add in the the rest of the Prosecco.
- Finally, add in the last cup of sugar, 1/4 of a cup at a time. Do this until you get the consistancy you desire. Since I wanted to pipe mine, I needed a whole cup.
- Pipe the frosting onto the cupcakes. If you are using an oversized piping tip (like the Russian tips I used), you will need to double the icing recipe since they require so much.
What are you looking forward to the most as the summer winds down? Leave me a comment and let me know!