Strawberry cupcakes with prosecco frosting

Here’s a fun one for a celebration or summer party. And with the winter still here, I can’t think of a better way to dream of the warm summer months than with a gorgeous strawberry cake with prosecco frosting! Cupcake company Sprinkles have perfected this strawberry cupcake recipe, so who am I to start fiddling with it?! And the frosting is just a little treat and the perfect finishing touch.

Strawberry cupcakes with prosecco frosting

Makes 12



200g baking spread or butter
200g caster sugar
100g strawberries (I use frozen, they’re fabulous!)
200g plain flour
60ml milk
1 tsp baking powder
1 tsp vanilla
1 egg
2 egg whites


125g unsalted butter (room temperature), cubed
300g icing sugar
100ml prosecco


  1. Preheat your oven to 180°C/160°C fan/Gas Mark 4.
  2. Pop 12 cupcake cases into a cupcake or muffin pan, use paper, or silicone are fun if you’ve got rainbow or red strawberry colours!
  3. Beat together the butter and sugar until light, either in a stand mixer or with a hand mixer at medium-high speed, for about 3 minutes.
  4. Reduce the speed to medium-low and add the egg and then the whites, one at a time, and continue to beat for a another minute or two.
  5. Mix together the flour, baking powder and salt in a small bowl or the pan of your scales.
  6. Blitz the strawberries until they’re smooth, then pop them into a bowl and stir in the milk and vanilla.
  7. Add half the flour mix to your batter and mix so it’s just combined.
  8. Pour in the strawberry mix, stir, then add the rest of the flour mix and combine until it’s just blended together.
  9. Using that trusty ice cream scoop, divide the mixture between your 12 cake cases and pop in the oven for 20-25 minutes, until a toothpick or skewer comes out clean and the tops are dry.
  10. Remove from the oven and let cool in the tray for 5 minutes before transferring onto a cooling rack


  1. Beat the butter until it’s pale and soft, for a good few minutes.
  2. Add your icing sugar and continue to beat.
  3. Add the prossecco carefully, bit by bit, you won’t need all of it or you’ll have a really runny frosting, just so it’s a pipe-able consistency.
  4. Brush the tops of the cooled cakes with the remaining prosecco.
  5. Pop the frosting into a piping bag and pipe it into swirls on top.
  6. Accessorise your cakes with any sprinkles you like!