For the sweetest celebrations, break out the bubbly! This recipe for strawberry champagne cupcakes with a champagne frosting is perfect for when you’re feeling effervescent.
Celebrate all the little things, darlings. And the big things. Let’s just celebrate all the things. Do you know why? Because celebrating is one way of living mindfully and thankfully for all the moments we experience on our life’s journey.
I know that’s a little deep for the start of a strawberry champagne cupcake recipe post, but chances are, you’re looking at this recipe for a celebration anyway. So let’s celebrate!
What am I celebrating today? At 9:07 a.m. Pacific Time, one year ago, our little Princess entered the world. Today she turns one, and I can’t even begin to tell you where the year went. When did the precious tiny baby who entered our lives become this vivacious, bright-eyed toddler? Happy birthday baby girl! Your daddy and I are so blessed to have you in our lives and grow with you.
These delicious strawberry champagne cupcakes were one of the flavors I featured at Princess A’s first party, and they were a HUGE hit! So, I decided to share the recipe so I could have it to reference later instead of making it up as I go each time… a bad habit from pre-blog baking days for recipes I’m not posting.
But let’s get back to champagne cupcakes, yes?
Fun fact, but did you know that not all sparkling wines can be called champagne? The “champagne” designation is reserved for sparkling wines made in the Champagne region of France and there are actually treaties and international laws protecting this labeling. Everything not from the Champagne region will be labeled “sparkling wine.”
When choosing your champagne, you’ll want to select a brut for the best balance. An extra dry champagne is actually sweeter than a brut while the extra brut is drier. With the sugar already in the cupcake and the champagne frosting, my testers prefered brut. So stick to any medium sweetness sparkling wine.
The cupcake filling is optional, but that’s where the strawberry comes from in these champagne and strawberry cupcakes. If you’re in a rush and don’t have time to make your filling – I have done this – go ahead and use your favorite strawberry jam or preserves. Life happens, and so should cupcakes.
I hope you enjoy these strawberry champagne cupcakes at your next celebration, darlings! Even if all we’re celebrating is Thursday. 😉
- 12 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 3/4 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup buttermilk, room temperature
- 1/2 teaspoon vanilla extract
- 4 tablespoons sour cream
- 1/4 cup sparkling wine
- 20 tablespoons unsalted butter, softened
- pinch of salt
- 4 cups sifted powdered sugar
- 3 tablespoons sparkling wine
Strawberry Champagne Filling
- 12 ounces strawberries, hulled and chopped (about 3 cups)
- 1/2 cup champagne or sparkling wine
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
Strawberry Champagne Cupcake Filling - This may be made up to 2 days in advance and refrigerated until needed.
- Wash and prepare your strawberries. If using frozen, thaw the berries and chop.
- In a medium saucepan, whisk together the cornstarch and the sparkling wine.
- Stir in the sugar and strawberries and cook over a medium heat 5-10 minutes, stirring constantly, until thickened. Remove from the heat
- If you find that you still have large chunks of berries in the mixture and you'd like to use a cupcake filling tip to fill the cupcakes, use a potato masher to break down the fruit.
- Allow to cool completely before using to fill cupcakes.
- Preheat your oven to 350 F and line a standard cupcake tin with liners. Set aside.
- In the bowl of a stand mixer (or a medium mixing bowl if using a hand mixer), cream together the butter and sugar on medium speed, until light and fluffy.
- Stir in the egg, sour cream, and vanilla extract.
- In another bowl, sift together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
- Finally, stir in the 1/4 cup of sparkling wine.
- Fill each cupcake liner 2/3 of the way with batter.
- Bake for 18-20 minutes until the center of a cupcake springs back when gently pressed.
- Remove from the oven and transfer to a cooling rack to cool completely.While the cupcakes are cooling, make the frosting.
- To make the frosting, whip together the butter and salt at medium speed until light and fluffy. If you're using salted butter, just whip the butter until fluffy. Scrape the sides of the bowl.
- Add the powdered sugar, 1 cup at a time, stirring at low speed, scraping the sides of the bowl after each addition.
- Stir in 2 tablespoons of the sparkling wine. Add more champagne or powdered sugar as desired to reach your preferred consistency.
- To decorate the cupcakes as pictured, use a medium cookie scoop to scoop frosting on to each cupcake. Smooth and flatten using an offset spatula, then top with a fresh strawberry and a bit of edible gold leaf.
If you are using salted butter in the frosting, omit the salt in the recipe.
If you're in a rush, you can skip the champagne strawberry filling and use your favorite strawberry jam or preserves. The champagne flavor won't be as pronounced, but the cupcakes will still be delicious.
Edible Genuine Gold Leaf Sheets - 10 Sheets (Loose Leaf), 3 1/8 inches Booklet, Professional Quality
OXO Good Grips Medium Cookie Scoop
Ateco 230 2 7/8 filling tip
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