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5 from 3 votes

Strawberry Champagne Cupcakes

Moist, fluffy, champagne vanilla cupcakes topped with a strawberry champagne buttercream.
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Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course: Dessert
Cuisine: American
Keyword: champagne, cream cheese, cupcakes, small batch, strawberry
Servings: 6 cupcakes
Calories: 585kcal

Ingredients

Vanilla Champagne Cupcakes

  • 100 g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 100 g granulated sugar (½ c.)
  • 41 g unsalted butter cubed, room temperature (3 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg white room temperature
  • 45 g sour cream room temperature (3 tbsp.)
  • 28 g whole milk room temperature (2 tbsp.)
  • 28 g pink champagne (2 tbsp.) + extra for brushing on top
  • 1 tsp. vanilla

Strawberry Champagne Buttercream

  • 141 g unsalted butter room temperature (10 tbsp.)
  • ⅛ tsp. salt
  • 10 g freeze-dried strawberries crushed
  • 250 g powdered sugar (2 c.)
  • 1 tbsp. pink champagne

Instructions

Vanilla Champagne Cupcakes

  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  2. To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and only tiny clumps remain.
  3. Add in the vegetable oil, egg white, sour cream, milk, pink champagne and vanilla. Beat just until combined.
  4. Distribute the batter evenly between the six liners. Bake for 15-20 min., or until a toothpick inserted in the center of the cupcakes comes out clean.
  5. Use a toothpick to poke many small holes into the top of each cupcake. Then, use a pastry brush to brush more pink champagne over each of the cupcakes. Set aside to cool.

Strawberry Champagne Buttercream

  1. With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter, salt and crushed freeze-dried strawberries until light and fluffy (~2 min.)
  2. Add half of the powdered sugar to the frosting and beat until combined, then repeat with the remaining half.
  3. Add in the champagne and beat for an additional minute.
  4. Once the cupcakes have completely cooled to room temperature, generously frost each cupcake with the strawberry champagne frosting. Garnish with a strawberry, then serve and enjoy!

Notes

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Nutrition

Serving: 1cupcake | Calories: 585kcal | Carbohydrates: 73g | Protein: 3g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 81mg | Fiber: 1g | Sugar: 59g | Vitamin A: 813IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 1mg