• Prep Time: NA
  • Cooking Time: NA
  • Serves: 12

Strawberry Champagne Cupcakes

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • Strawberry Vanilla Cupcakes:
  • 1.1/3 cup plus 1 tablespoon half & half, divided
  • 2.1 teaspoon vinegar
  • 3.1 1/2 teaspoon vanilla bean paste or pure vanilla extract
  • 4.2 large egg yolks
  • 5.1 cup (112g) cake flour*, sifted
  • 6.3/4 cup (144g) granulated white sugar
  • 7.1/2 teaspoon baking powder
  • 8.1/4 teaspoon baking soda
  • 9.1/4 teaspoon salt
  • 10.3 tablespoons (42.6g) unsalted butter, softened
  • 11.3 1/2 tablespoons vegetable oil
  • 12.1/2 cup of chopped fresh strawberries
  • 13.1 large egg white, room temperature (separate when cold)
  • Champagne Glaze:
  • 1.1/2 cup powdered sugar
  • 2.1 tablespoon champagne
  • 3.1 tablespoon butter
  • Champagne Frosting:
  • 1.8oz cream cheese, room temperature
  • 2.1/2 cup (1 stick) unsalted butter, room temperature
  • 3.1 teaspoon vanilla extract
  • 4.1/4 teaspoon salt (I use extra fine, popcorn salt)
  • 5.3-4 cups (12oz-1lb) powdered sugar, sifted
  • 6.2-3 tablespoons champagne


Prepare Cupcakes:
1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 standard size baking cups (or 24 minis).
2. In a measuring cup, stir together 1/3 cup half & half, vinegar, vanilla extract and egg yolks. Set aside (mixture will clump up and thicken).
3. In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda and salt. Add the butter, oil and remaining 1 tablespoon of half & half, and mix on low speed until just moistened. Increase to medium speed and mix for about 45 seconds.
4. On low speed, slowly pour in the liquid/egg yolk mixture in two separate batches, beating on medium speed for about 30 seconds after each addition. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated.
5. Chop and dry strawberries thouroughly and fold into batter. In a clean, dry glass bowl, beat the egg white with a hand mixer, on medium speed for about 1 minute, to foamy, soft peaks. Using a rubber spatula, gently fold the whipped egg white into your batter, in two additions.
6.Distribute all of the batter between the 12 standard size baking cups (about 3 tablespoons batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack 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. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Add champagne, or to taste. Beat on medium speed for about 2-3 minutes, until smooth and creamy. (Note: Using champagne will thin out your frosting into more of a spreadable consistency.)

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