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Strawberry and Champagne Cupcakes

champagne cupcake with a champagne buttercream and roasted strawberry compote
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Course: Dessert
Cuisine: American
Keyword: champagne, cupcakes
Servings: 8 cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
6 minutes
Total Time 36 minutes
Calories: 408kcal

Ingredients

  • ½ cup canola oil
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 3 egg whites, room temperature
  • 1 ½ cup all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp salt
  • 1 cup brut champagne
  • 16 oz frozen strawberries

Champagne Buttercream

  • 1 cup butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup champagne

Instructions

  • Preheat the oven to 375.
  • Line a baking tray with parchment paper and pour the frozen strawberries on top. Sprinkle the strawberries with ¼ 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 ¼ of the dry mixture into the batter and mix just until combined. Then add ⅓ 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 ⅔ 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 ⅓ 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!
Nutrition Facts
Strawberry and Champagne Cupcakes
Amount Per Serving (1 cupcake)
Calories 408 Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Saturated Fat 6.7g42%
Cholesterol 24mg8%
Sodium 194mg8%
Potassium 184mg5%
Carbohydrates 55.1g18%
Fiber 1.4g6%
Sugar 34.1g38%
Protein 3.4g7%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.