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 ⅓ of the flour mixture to the batter, and mix well.
add ½ of the prosecco to that mixture, and incorporate well. Add in another ⅓ 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.