Champagne Cupcakes with Strawberry Filling
Prep time: 
Cook time: 
Total time: 
Serves: 20
Champagne Cupcakes
  • 240g butter, room temp
  • 1 cup castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¾ cups flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ cup sour cream
  • ½ cup champagne (or prosecco or sparkling wine)
Strawberry Filling
  • 1 punnet strawberries, finely chopped (around 2 cups)
  • Juice of ½ lemon
  • 2 tbsp cornstarch
  • 2 tbsp icing sugar (tailor this depending on how sweet your strawberries are)
Champagne Buttercream
  • 1 cup champagne
  • 250g butter, room temp
  • 4 cups icing sugar
Champagne Cupcakes
  1. Preheat oven to 180°C. Line 20 muffin tins with cupcake papers.
  2. Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
  3. Add the eggs one at a time, beating well after each addition. Add vanilla and mix. Combine flour, baking soda and baking powder in a separate bowl, set aside.
  4. In another bowl, whisk together the champagne and sour cream.
  5. Add flour and champagne mixture alternately, beginning and ending with flour.
  6. Fill cupcake liners about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
  7. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Strawberry Filling
  1. Finely chop strawberries and place in a small saucepan over medium heat.
  2. Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
  3. Remove the mixture from the heat and allow to cool, if it's still a bit chunky then squash with a potato masher.
  4. Make a small cross with a sharp knife in the top of each cupcake. Pour strawberry filling into a piping bag with small nozzle attached and pipe cooled strawberries into each cupcake.
Champagne Buttercream
  1. Simmer champagne over medium-high heat in a small saucepan until reduced to 2 tablespoons. Transfer to a small bowl and allow to cool completely.
  2. Place the softened butter in a large mixing bowl and beat until smooth.
  3. Gradually add in 4 cups of sugar until thick and fluffy.
  4. Pour in the reduced 2 tablespoons of champagne and continue mixing for another few minutes.
  5. Taste the icing, if you feel it needs a little more champagne flavour then add in another tablespoon straight from the bottle (no need to reduce it). Mix well afterwards.
  6. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
Recipe by Love Swah at