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Strawberry and Champagne Cupcakes

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50min

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12 servings

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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.

Facts
Quantity
Fiber
Sugar
1 g
30 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2
Prepare the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3
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.

4
Add the eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5
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.

6
Prepare the strawberries

Finely chop the strawberries and fold them into the batter.

7
Fill the cupcake liners

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

8
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.

9
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.

10
Frost the cupcakes

Using a piping bag or a spatula, frost the cooled cupcakes with the champagne buttercream.

11
Garnish and serve

Top each cupcake with a slice of fresh strawberry. Serve and enjoy!

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