Strawberries and Champagne Cupcakes
Delicate cupcakes flavored with champagne and strawberries. Perfect for a celebration or everyday.
Today Completely Delicious turns five!
Who knew five years ago when I posted a little recipe for chocolate chip cookies that it would not only turn into an incredibly rewarding hobby but also a part-time job? Not me, but I’m so happy to be where I am.
I’ve come a long way in the last five years. From bad photos and a only handful of readers to an archive full of hundreds of recipes and an inbox full of support. Not to mention all of the meaningful relationships that have developed solely because of this website.
My weekends are often dedicated to recipe testing, my nights are spent editing photos, and seeing what’s new on Twitter is one of the first things I do every morning. It’s not quite what I imagined my life would be like five years ago, but I wouldn’t have it any other way.
Five years of blogging kind of feels like a big deal. To me it means that this is more than just a hobby, this is what I am doing with my life. And you know what? It’s not a bad life, I think I’ll stick around.
To celebrate, I baked cupcakes with a little bubbly. Yes, there’s sparkling wine right there in the batter. The cupcakes are light and flavorful and the strawberry buttercream frosting is the perfect topper. Indulging in a few of these cupcakes and sipping from a champagne flute is exactly how I want to spend today.
Thank you, dear readers. Whether you’ve been here since the beginning or you’re visiting my site for the very first time, thanks for letting me share my baking adventures with you.
Here’s to five more years, cheers!
Strawberries and Champagne Cupcakes
Ingredients
For the cupcakes:
- 2 ¼ cup all-purpose flour (280 grams)
- 1 ½ cup granulated sugar (300 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup strawberries , sliced (135 grams)
- 3 large eggs
- 1 cup sparkling wine (237 ml, 8 fl oz)
- 1 cup vegetable oil (237 ml, 8 fl oz)
For the frosting:
- 1 ½ cup unsalted butter (340 grams)
- 4 cups powdered sugar , sifted (455 grams)
- 1 teaspoon vanilla
- Pinch of salt
- 3-4 tablespoons strawberry purée
Instructions
To make the cupcakes:
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with butter and flour.
- Pureé strawberries in a food processor or blender. Measure out ½ cup of the pureé and reserve the rest for the frosting.
- In a bowl, combine the flour, sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, ½ cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each.
- Pour the batter into the prepared muffin pan, filling each cup ¾ full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.
To make the frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry purée and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency.
- Frost cupcakes with the frosting. Store in the fridge. Cupcakes will keep for several days.
Notes
NOTES
- If you'd like to leave out the champagne, substitute with water or milk.
- If desired, strain strawberry purée before using.
Easy to make AND delicious!Â
I had promised my daughter since she was little that I would make her wedding cake when the time came but fell and broke my decorating arm in multiple pieced 6 months before her wedding and was just getting back the use of my arm at that time. Her solution – instead of a big, multi layer cake to serve her over 200 guests, a very small cake for them to cut and cupcakes. This also solved the problem that her and her groom could not agree on any flavors for a big cake. I ended up making this recipe, along with about a dozen others, so that they could have the cake that she was always promised (in the form of a lovely cupcake serving tower) and cake in all the flavors that the two of them suggested. Additionally, decorating small cupcakes was something that did not require the manual dexterity that decorating one large cake would have required. As her wedding had a beach theme, we made chocolate molded seashells to decorate the top of each cupcake and, for this flavor, I added a bit of red food color to make the frosting more obviously pink. We had a sign on the table with the color codes for each flavor. What cupcake was gone first, THIS ONE! As a matter of fact, it went faster than the Baklava the groom’s father returned home to Syria to get from the family that could not come to the wedding and I left the reception with so many requests to make these cupcakes for other weddings and graduations that I could have started a small business but my daughter and son requested that I keep this one recipe for the family only and it is the star of many family celebrations. The first question I am asked when being invited to family affairs now is “Are you bringing those awesome cupcakes?” I guess they have been a family hit now for the last several years and my daughter just called me a few weeks ago asking that I once again make these for her upcoming wedding anniversary. I could not recommend this recipe more highly.
Hi there,
I would love to make these for my friend’s bridal shower. Can I use butter instead of vegetable oil for the cupcakes?
Hi Annalise! We loved your recipe and shared a link to it in a Wine-infused Dessert round-up on our blog at https://bit.ly/MTX0To. Thank you for inspiring us and our Stella Rosa fans with your creativity! If you’d like to chat more, you can contact us at our PR email provided 🙂
Just “found” you today & Pinned the Strawberry & Champagne cupcakes. I made something similar & used Strawberry Margarita drink mix (non-alcohol) in place of the puree. It worked great. They were Strawberry Margarita cupcakes, I added lime juice & tequila. Ole!!
Sounds delicious!
Happy 5 years to Completely Delicious! I’m looking forward to many many more. ^_^ You’re such an inspiration and I’m so glad to have met you here in Salt Lake!
Thanks, Stephanie! And I hope our paths cross again!
I’ll keep you posted 😉 Might make the coconut cake this weekend, or anytime soon!
I love you blog and your photos! I was just browsing around on your site and I really like it, I’m gonna try these soon and your Southern Coconut Cake.
I included your blog in my blogroll by the way 😉
Thank you so much for the comment and blogroll love! 🙂 Welcome! And please let me know what you think of my recipes if you get a chance to try any, I love feedback!
Hey girl! I wanted to let you know that I made these for my birthday celebration last week and my guests were OBSESSED with them! I even put a splash of champagne in the frosting for good measure 🙂 It took every ounce of me not to eat them all on my way to the party! Let me know if/where I can send you a pic.
Yay! So glad you and your guests enjoyed them. I’d love to see a pic! You can email to completelydelicious@gmail.com or share it on my facebook page.
Oh wow, I just stumbled on your blog today but congratulations on 5 years! It’s a pretty big milestone 🙂 And the cupcakes are gorgeous, I’m just compiling a whole lot of strawberry recipes for my to bake list when strawberries will be in season again! Your piping is perfect too!
Wow what a lovely blog, I love your photos! Those cupcakes look lovely 🙂
Thank you Lillian!
Congratulations on your 5-year blog anniversary! Cupcakes and champagne sound like a perfect way to celebrate! And these strawberry cupcakes look amazing. I’ve been on a strawberry dessert kick lately too. Also, love your photos in this post – and how you even captured the smoke in the candles being blown out.
Just lovely and just what I was looking for.
I’m on this baking cake at 300* kick, can it be done with this recipe?
Sure, you’ll just need to adjust the baking time.
Congratulations of 5 years of blogging Annalise :). You’ve a lovely blog and I wish you much more success in the future. I’ve only been blogging for 7 months. Your cupcakes look so pretty!