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Do you love a glass of fizz? Try these strawberry and vanilla cupcakes with prosecco frosting!


12 cakes

Total time

30 minutes






  • 200 g caster sugar
  • 200 g margarine / unsalted butter
  • 4 eggs ((beaten))
  • 200 g self-raising flour 
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 12 fresh strawberries
  • 220 g margarine / unsalted butter
  • 640 g icing sugar
  • 5 tbsp prosecco


  1. Heat the oven to 190°C / fan 170°C / gas 5. Butter a 12 hole muffin tin.
  2. Cream together the butter and sugar with electric whisk (I use a Kitchen Aid).
  3. Add the eggs and mix.
  4. Add the flour, baking powder, vanilla extract and continue to whisk together until everything is combined.
  5. Divide the mixture evenly into the muffin tins and bake for 15-20 minutes.
  6. Take out of the oven and transfer to a metal rack. While your cakes are cooling make your prosecco frosting.
  7. Cream the butter on its own for about 5 minutes on a medium speed.
  8. Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
  9. Add the prosecco and whisk together for one minute. Set aside.
  10. Cut a hole out of the centre of each cake and place a fresh strawberry into it. Make sure they are already washed, the green stalks are taken off and the top is sliced off.
  11. Once each cake has a strawberry in the centre, put your frosting into the piping bag with the nozzle of your choice. Pipe each cake and sprinkle with the pink dust.
  12. Serve and enjoy! The cupcakes should last for 2-3 days.
  13. View the recipe instructions at Globe Scoffers

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