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Strawberries and Champagne Cupcakes Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 24 cupcakes

Description

Delightful and festive Strawberries and Champagne Cupcakes featuring a moist champagne-infused batter with fresh strawberries, topped with a luscious strawberry buttercream frosting. Perfect for celebrations and special occasions, these cupcakes combine fruity freshness with sparkling wine for an elegant treat.

Ingredients

Cupcake Batter

  • 2 ¼ cups all-purpose flour (280 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup strawberries, sliced (135 grams)
  • 3 large eggs
  • 1 cup sparkling wine (237 ml, 8 fl oz)
  • 1 cup vegetable oil (237 ml, 8 fl oz)

Strawberry Buttercream Frosting

  • 1 ½ cups unsalted butter (340 grams)
  • 4 cups powdered sugar, sifted (455 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3-4 tablespoons strawberry purée (reserved from strawberries)

Instructions

  1. Prepare Cupcake Batter: Preheat the oven to 350°F (177°C). Line a muffin pan with paper liners or grease with butter and flour to prevent sticking.
  2. Make Strawberry Purée: Pureé the sliced strawberries in a food processor or blender until smooth. Measure out ½ cup for the cupcake batter and reserve the remaining purée for the frosting.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
  4. Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sparkling wine, ½ cup strawberry purée, and vegetable oil on medium-high speed for about 2 minutes until thoroughly combined.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients in two batches, mixing after each addition until just combined. Avoid overmixing to keep the batter light.
  6. Bake the Cupcakes: Pour the batter into the prepared muffin pan, filling each cup about ¾ full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  7. Make the Frosting: In the stand mixer bowl with the paddle attachment, beat the unsalted butter on medium-high speed for 2-3 minutes until light and fluffy.
  8. Add Remaining Ingredients: Gradually add the sifted powdered sugar, vanilla extract, pinch of salt, and reserved strawberry purée to the butter. Mix on medium speed until the frosting is smooth, adding more strawberry purée if needed to reach the desired consistency.
  9. Frost the Cupcakes: Once the cupcakes have cooled completely, pipe or spread the strawberry buttercream frosting evenly over the top of each cupcake.
  10. Store and Serve: Store the cupcakes in the refrigerator to keep the frosting fresh. They will keep well for several days.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Use chilled sparkling wine for best flavor and batter consistency.
  • The strawberry purée can be strained for a smoother frosting texture.
  • For a non-alcoholic version, substitute sparkling wine with sparkling white grape juice.
  • These cupcakes can be made a day ahead and stored in the refrigerator.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberries-and-champagne-cupcakes-recipe/