Line a baking sheet with parchment paper.

In a large bowl, whisk together 1+3/4 cups of the powdered sugar and 6 tablespoons of the prosecco. The mixture should have the consistency of a sugar glaze. Add the popcorn to the bowl and stir to coat.

Spread the coated popcorn out onto the prepared baking sheet. Sprinkle with glitter sugar, sprinkles, etc. and let dry.

Line a 12 cupcake pan with liners.

Preheat the oven to 350 degrees F.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

Beat the sugar and 1 stick (1/2 cup) butter together until creamy (about 3 minutes)

Beat in the eggs and the vanilla extract.

Add half the flour mixture and beat to combine.

Beat in the Half and Half and 1/2 cup Prosecco.

Add the rest of the flour mixture and beat until just combined.

Fill the cupcake well 3/4 of the way with the batter. To make it easier to fill the cupcake liners with batter, I place a pastry bag in a tall glass, fold the edges over the sides then load it with batter and fill the cupcake wells using the pastry bag. Much neater than spooning the batter into the pan.

Place in oven and bake for 30 minutes or until a knife inserted in the middle of the cupcake comes out clean.

Remove from oven and transfer the cupcakes to a wire rack to cool completely.

Beat the remaining 2+1/2 cups of powdered sugar together with the remaining 1/2 cup butter and 4 tablespoons of prosecco. You can adjust the consistency of the frosting by adding more powdered sugar or prosecco one tablespoon at a time.

Frost the cupcakes, spreading a thick layer of the prosecco buttercream on top of the cupcakes.

Top with the prosecco glazed popcorn.

Plate and serve.