Strawberry Champagne Cupcakes

New Years is right around the corner, followed by Valentine's Day, and what better way to celebrate, than with some bubbly... in your cupcake?! A sophisticated, adult flavor, incorporated into a nostalgic childhood treat.

First I tried substituting the champagne for the liquid in my recipe but they were a little too dry for my taste. I decided to use my moist, vanilla strawberry buttermilk cupcakes as the base, and add a champagne glaze to the tops of the baked cupcakes, to let the champagne flavor really shine through. This created a very moist, flavorful cupcake that was just exquisite! Topped with the fizzy, champagne cream cheese frosting, these cupcakes are just lovely. My next mission will definitely be to create a mimosa cupcake!

Strawberry Champagne Cupcakes 
Yield: 13 cupcakes


  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 1/2 cup of chopped fresh strawberries, dried with a paper towel

Champagne Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon champagne 
  • 1 tablespoon butter

Champagne Frosting:
    • 1/2 cup (1 stick) unsalted butter,  room temperature
    • 2 cups confectioners' (powdered) sugar, sifted 
    • 2-4 tablespoons champagne


      Prepare Cupcakes:
      Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

      In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

      In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth. Using a rubber spatula, gently fold in strawberries.

      Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting. 

      Prepare champagne glaze:
      In small saucepan, heat ingredients until melted and combine (I used pink/rose champagne to make it sweeter, but any kind will do). Remove from heat and pour into a shallow bowl. Dip the tops of the cooled cupcakes in glaze. Let set and dip again if desired. Frost once glaze has set.

      Prepare frosting:
      With an electric mixer, beat butter on medium speed until smooth. Gradually beat in powdered sugar until incorporated. Add champagne 1 tablespoon at a time. Increase speed to high and beat for about 3-5 minutes, until smooth and creamy.

      Garnish cupcakes with sugar crystals or sanding sugar to really make them sparkle!