Recipe made by: Rachel Multz



  • 2 eggs
  • 2 tbsp prosecco
  • 11 tbsps unsalted butter
  • 1 1/4 cup flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 12 raspberries 


  • 14 tbsps unsalted butter
  • 4 cups confectioner’s sugar
  • 3 tbsps seedless raspberry jam
  • 3 tbsps prosecco


  1. Beat butter and sugar together, then add eggs and prosecco. (After this the batter will look like it’s curdled, but it will look normal once you add the flour).
  2. Mix baking powder and flour and gradually add to the mixture.
  3. Add a tbsp of batter to each of 12 cupcake holders in a 12-hole tin. Then add a raspberry to the center and cover with another tbsp of batter.
  4. Bake at 350°F for 15-17 min.
  5. To make the frosting mix the butter, sugar, raspberry jam and prosecco until fully combined and creamy. Pipe in swirls with a star nozzle (or however you’d like) on a COMPLETELY COOLED cupcake.