Aperol Spritz Cupcakes
Aperol Spritz Cupcakes with a bitter orange glaze and prosecco-spiked buttercream take about 25 mins prep and 18 mins to bake.
Last updated: July 14, 2025
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup Aperol
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- 1 tbsp fresh orange zest
- 1 1/2 cups powdered sugar (for buttercream)
- 1/2 cup (1 stick) unsalted butter, softened (for buttercream)
- 3 tbsp prosecco
- 1 tsp fresh orange juice (for buttercream)
- 3 tbsp Aperol (for glaze)
- 3/4 cup powdered sugar (for glaze)
- Orange slice rounds, for garnish
Instructions
Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Beat softened butter and granulated sugar with a hand mixer on medium speed for about 2 minutes, until pale and fluffy.
Add eggs one at a time, beating after each. Mix in vanilla extract and orange zest.
Stir Aperol and milk together in a small cup. Add the flour mixture to the butter mixture in three additions, alternating with the Aperol milk mixture. Start and end with flour. Mix until just combined, do not overmix.
Divide batter evenly among liners, filling each about two-thirds full. Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack and cool completely before frosting.
Make the prosecco buttercream: Beat softened butter until smooth. Add powdered sugar one half cup at a time, mixing on low. Drizzle in prosecco and orange juice. Beat on medium for 1 minute until fluffy.
Make the Aperol glaze: Whisk 3 tbsp Aperol into 3/4 cup powdered sugar until smooth. The glaze should be pourable but not watery. Add more powdered sugar by the teaspoon if needed.
Pipe or spread buttercream onto each cooled cupcake. Drizzle Aperol glaze over the top. Finish with a small orange slice round.
Pro Tips
- • Room temperature eggs and butter blend faster and give you a smoother batter. Pull them out 30 minutes before you start.
- • Prosecco goes flat fast once open. Use it the same day for the best flavor in the buttercream.
- • If your glaze is too thin, it will slide off the frosting. Let the buttercream crust for 10 minutes before drizzling so the glaze sits on top cleanly.
- • For a stronger Aperol note in the cake, swap the milk entirely for Aperol. The bake will still work and the flavor is more pronounced.
Recipe Details
Timing
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Final Thoughts
These Aperol Spritz Cupcakes are a simple, crowd-pleasing summer bake. The bitter orange note in the glaze, the light prosecco buttercream. And the bright orange garnish make them look and taste like the drink everyone loves. Try them for a garden party, a birthday brunch, or just because the sun is out.
Frequently Asked Questions
Can I make these cupcakes without alcohol?
Yes. Replace the Aperol in the batter with fresh blood orange juice and a small pinch of gentian bitters if you can find them. Use sparkling water instead of prosecco in the buttercream. The flavor will be lighter but still citrusy and fun.
Can children eat these cupcakes?
The Aperol in the batter does bake off mostly, but the buttercream and glaze use uncooked Aperol and prosecco. These are best served at adult gatherings only.
How do I store Aperol Spritz Cupcakes?
Store in an airtight container at room temperature for up to 24 hours. After that, refrigerate for up to 3 days. Bring them back to room temperature for about 20 minutes before serving so the buttercream softens.
Can I freeze these cupcakes?
Freeze the unfrosted cupcake bases for up to 2 months, wrapped individually in plastic wrap. Make fresh buttercream and glaze on the day you serve them for the best results.
