Sparkling Strawberry Champagne Cupcakes
Servings 14
Have your bubbly and eat it too with these sparkling strawberry champagne cupcakes! Moist and fluffy strawberry cupcakes made with half a cup of bubbly and frosted with a strawberry champagne buttercream frosting.
Ingredients
Wet Ingredients
- ½ heaping cup strawberries, fresh or frozen
- ⅓ cup buttermilk, shaken
- ½ cup unsalted butter, softened
- ¾ cup granulated cane sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 tsp vanilla extract
- ½ cup champagne or sparkling wine
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cake flour*
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Strawberry Champagne Buttercream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup freeze-dried strawberries, crushed into a fine powder
- 1 tbsp heavy whipping cream or whole milk
- 1 tbsp sparkling wine or champagne
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F and line a cupcake pan (or two) with liners. This recipe yields around 14 cupcakes.
- Purée the strawberries in a blender or food processor.
- Pour the buttermilk into a liquid measuring glass or other heatproof bowl and microwave it for 10-15 seconds until just warm. Then, stir in ¼ cup of the strawberry purée and vanilla extract. Set this aside for now.
- In the bowl of an electric mixer fitted with the paddle attachment, cream with butter and sugar together on medium speed until light and fluffy (approx. 3 minutes). Then add the egg, followed by the egg white, beating until creamy and combined.
- In a separate bowl, whisk together the two flours, baking soda, baking powder, and salt. Pour half of the dry ingredients into your mixer and gently mix until almost combined.
- Then, pour in all of the buttermilk mixture, then the champagne, and then continue beating on medium-low for 10 seconds. After that, turn off the mixer, add the remaining dry ingredients, and use a flexible spatula to fold everything together until the flour is just combined.
- Scoop the batter evenly between the cupcake tins, filling to ¾ full. Bake for 18-20 minutes, or until cupcakes are set. You can test this by gently tapping the tops, which will spring back once done.
- Let the cupcakes cool for 10 minutes in the pan before transferring them to wire racks to cool completely.
- To make the frosting, beat the butter and powdered sugar together on low speed to combine them. Then, add the freeze-dried strawberry powder, heavy cream, champagne, vanilla, and salt and beat on medium-high for 4-5 minutes, or until very light and fluffy.
- Frost the cupcakes are garnish with more freeze dried strawberries. Enjoy!
Notes
*if you do not have cake flour, you can substitute all-purpose flour
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