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Champagne Cupcakes with Strawberry Filling

5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cupcake
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 20
Author: Swah

Ingredients

Champagne Cupcakes

  • 240 g butter room temp
  • 1 cup castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sour cream
  • 1/2 cup champagne or prosecco or sparkling wine

Strawberry Filling

  • 1 punnet strawberries finely chopped (around 2 cups)
  • Juice of 1/2 lemon
  • 2 tbsp cornstarch
  • 2 tbsp icing sugar tailor this depending on how sweet your strawberries are

Champagne Buttercream

  • 1 cup champagne
  • 250 g butter room temp
  • 4 cups icing sugar

Instructions

Champagne Cupcakes

  • Preheat oven to 180°C. Line 20 muffin tins with cupcake papers.
  • Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
  • 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.
  • In another bowl, whisk together the champagne and sour cream.
  • Add flour and champagne mixture alternately, beginning and ending with flour.
  • Fill cupcake liners about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Strawberry Filling

  • Finely chop strawberries and place in a small saucepan over medium heat.
  • Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
  • Remove the mixture from the heat and allow to cool, if it's still a bit chunky then squash with a potato masher.
  • 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

  • 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.
  • Place the softened butter in a large mixing bowl and beat until smooth.
  • Gradually add in 4 cups of sugar until thick and fluffy.
  • Pour in the reduced 2 tablespoons of champagne and continue mixing for another few minutes.
  • 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.
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.