Recipe details
Desserts
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Strawberry and Champagne Cupcakes
50min
12 servings
Indulge in these luxurious Strawberry and Champagne Cupcakes, perfect for celebrations or special occasions. Moist vanilla cupcakes are infused with a hint of champagne and filled with a luscious strawberry compote. Topped with a silky champagne buttercream frosting and a fresh strawberry slice, these cupcakes are a delightful treat that will impress your guests.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.
Facts
Quantity
Fiber
Sugar
1 g
30 g
Allergen Content
Based on your allergy profile, please take note of the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instruction and ready to cook
Preheat the oven
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Garnish and serve
Top each cupcake with a slice of fresh strawberry. Serve and enjoy!
Cream the butter and sugar
In a large bowl, using an electric mixer, cream the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding dry ingredients and champagne
Gradually add the dry ingredients to the butter mixture, alternating with the champagne, beginning and ending with the dry ingredients. Mix until just combined.
Prepare the strawberries
Finely chop the strawberries and fold them into the batter.
Fill the cupcake liners
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake the cupcakes
Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
Prepare the frosting
In a large bowl, using an electric mixer, beat the unsalted butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream and champagne, until the frosting reaches a spreadable consistency.
Frost the cupcakes
Using a piping bag or a spatula, frost the cooled cupcakes with the champagne buttercream.
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