I don't know about you guys, but I am SO ready for the new year. There's no better way to celebrate the new year than with some champagne right?? Cue these strawberry and champagne cupcakes!!!
I'm all about homemade desserts, and if you're here right now I think you agree with me. Why buy cupcakes when you can make them?? They're so easy you can even get your kids, husband, dog (what??) involved!
These champagne cupcakes are SO good it's unreal. They taste like you're literally drinking a glass of Champagne, and because they're not baked for a super long time the flavor REALLY comes through.
Are they alcoholic you might ask? Well, champagne is alcohol so yes, and no. They definitely have a strong champagne flavor, but the batter is baked so the alcohol is burned off with it! The same cannot be said though for the buttercream. The buttercream frosting has straight champagne in it and it is NOT alcohol free so if you're giving these to your little kiddos, just be aware 🙂
How to Make Champagne Cupcakes
Cupcakes are much easier than whole cakes and whole lot more convenient! The only requirement is a cupcake or muffin pan that the cupcakes can bake in. Although, if you can find them they make 'sturdy' liners now that are thicker and don't require a pan you can just bake with them on a sheet tray!
The batter is super simple, and could be made with or without a mixer. That's what your hands are for right?? 😉
- You'll start with a bowl or mixing bowl and add 1/2 cup of oil and 1 cup of sugar and mix the to combine.
- Then add 3 large egg whites. The egg whites should be at room temperature so that they combine smoothly into the batter.
- After the egg whites are combined, add the vanilla.
- In a medium sized bowl, add all the dry ingredients together. In a separate bowl, add the 1 cup of Champagne.
- Alternating your dry ingredients and champagne, you want to add about 1/4 of the dry mixture to your batter and mix to combine. Then add 1/3 of the Champagne, mixing to combine. Add another 1/4 of the dry mixture, and continue following with Champagne, mixing until each addition is combined before adding the next, until both are gone. Your last addition should be the dry mixture.
- Scoop the cupcake batter into the liners and bake at 375 until the cupcakes spring back when touched or a tooth pick inserted comes out clean.
- After the cupcakes cool, you will core out the center and fill them with a roasted strawberry filling, and frost them with the champagne butter cream!
Tips for Making Cupcakes
- Never fill your cupcake liners more than 2/3-3/4 full. The batter is going to rise and expand in the oven and if you fill them too much, the batter will rise up and spill out of the liner!
- When you remove the cupcakes from the oven, place them to cool on a wire rack. This allows for even cooling.
- Allow the champagne cupcakes to cool COMPLETELY before frosting! If you frost them too soon and the cupcakes are even just a little bit warm, it's going to melt off all of the frosting.
- To check for doneness, lightly press the top of the cupcake and see if it springs back. You can also insert a tooth pick into the center to check if they're done. If the toothpick comes out with just a few crumbs on it, you know they're ready!
- Whip your buttercream before using it. Whipping it for a long time will incorporate more air into the butter and will make it super light, fluffy, and easy to decorate with! Cupcakes keep best in the fridge for a few days, but can be frozen for a few weeks as well! Always bring the cupcakes back to room temperature before enjoying for best taste.
Strawberry and Champagne Cupcakes
- 1/2 cup canola oil
- 1 cup sugar
- 1 tbsp vanilla extract
- 3 egg whites, room temperature
- 1 1/2 cup all-purpose flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 cup brut champagne
- 16 oz frozen strawberries
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 1/4 cup champagne
- Preheat the oven to 375.
- Line a baking tray with parchment paper and pour the frozen strawberries on top. Sprinkle the strawberries with 1/4 cup of sugar. Bake for 25 minutes, then remove and set aside to cool.
- In a small bowl, add the flour, baking powder and salt. Set aside. Lower the oven temperature to 350.
- In a mixing bowl, add the oil and sugar and mix to combine with the paddle. Add the egg whites and vanilla and mix until combined. Scrape down the sides of the bowl with a spatula and mix to combine.
- Spoon in 1/4 of the dry mixture into the batter and mix just until combined. Then add 1/3 cup of the champagne. Mix until combined. Continue alternating the dry and wet ingredients, ending with dry until they're all combined.
- Line a cupcake pan with liners. You can also use sturdy liners that can be baked on a baking tray. Fill each liner with the champagne batter about 2/3 full. Bake the cupcakes for 20-25 minutes, or until the top springs back to the touch or a toothpick inserted comes out clean. Place on a wire rack to cool completely.
- Take half of the cooled strawberry compote and blend it. Use to fill each cupcake and use the whole strawberries to place on top.
Making the Buttercream
- Add the room temperature butter to a stand mixing bowl and cream with the paddle on medium until light.
- Add the powdered sugar 1/3 cup at a time, beating well after each addition. Once all the sugar is added, turn the speed to medium high and whip until very light and fluffy.
- Add the champagne and mix on low until combined, then increase the speed to medium and beat until fluffy.
Decorating the Cupcakes
- Use a large piping tip to core the center of each cupcake out. Fill each with a bit of the blended strawberry compote. Then fill a pipin bag with the buttercream and pipe a ring around the top of each cupcake. Fill the center with some of the whole roasted strawberries and some of the juices. Enjoy!