Go Back
+ servings
Prosecco Cupcakes with Blackberry Compote will wow your taste buds! Prosecco makes this delectable cupcake sophisticated enough for any dinner party.
Print Recipe
5 from 4 votes

Prosecco Cupcakes with Blackberry Compote

Prosecco Cupcakes with Blackberry Compote will wow your taste buds! Prosecco makes this delectable cupcake sophisticated enough for any dinner party.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: blackberry cupcakes, champagne cupcakes, cupcakes, prosecco cupcakes, prosecco frosting, prosecco icing
Servings: 24 cupcakes
Calories: 377kcal

Ingredients

For the cupcakes:

  • 1 cup butter (2 sticks), softened
  • 1 ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 ¼ cup all purpose flour
  • ¼ cup corn starch
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup Prosecco

For the Blackberry Compote:

  • 1 cup blackberry pie filling (found in a can on the baking aisle)
  • 1 teaspoon lemon juice
  • 4 oz cream cheese, softened
  • ¼ cup confectioners sugar

For the frosting :

  • ½ cup butter (1 stick)
  • 5 cups confectioners sugar, divided
  • 1 teaspoon vanilla
  • 4 tablespoon Prosecco

Instructions

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 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.

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, ¼ 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. 

Nutrition

Calories: 377kcal | Carbohydrates: 61g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 242mg | Potassium: 50mg | Sugar: 47g | Vitamin A: 440IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 0.8mg