A Toast to the New Year – Champagne and Strawberry Cupcakes with Champagne Buttercream
The sweetest cupcakes ever made, Champagne and Strawberry Cupcakes are topped with a light and airy champagne buttercream frosting.
Servings: 16 cupcakes
Ingredients
- For the cupcakes:
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup champagne or sparkling wine
- 1/4 cup pureed fresh strawberries you can use frozen but be sure to measure the berries after they've been pureed
- For the buttercream frosting:
- 1 cup plus 2 tablespoons champagne or sparkling wine
- 1 cup unsalted butter at room temperature
- 3 1/2 cups confectioners' sugar
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the granulated sugar and continue beating until fluffy. Add the eggs one at a time being sure to beat well after each addition. Add the vanilla and mix well.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. In a separate small bowl, whisk together the sour cream, champagne and pureed strawberries.
- Gradually add half the dry ingredients and half the sour cream mixture, to the butter/sugar mixture on low-speed of a stand mixer. Add the remaining dry ingredients and the remainder of the sour cream mixture being sure that all ingredients are thoroughly mix together. Do not over beat.
- Fill cupcake wrappers 1/2 full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Over medium/high heat, cook 1 cup of the champagne in a small pan until reduced to approximately 2 tablespoons. Pour into a small bowl and allow to cool.
- In the bowl of an electric mixer, cream the butter until light and fluffy. Add 2 cups of the confectioners' sugar, 1 cup at a time, and beat until fluffy. Pour in the reduced champagne plus the additional 2 tablespoons of champagne and mix well. Add the remaining cup and a half of confectioners' sugar and beat until fluffy.
- Frost the cupcakes with the buttercream and decorate as desired.
Nutrition
Serving: 0g | Calories: 385kcal | Carbohydrates: 49g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 138mg | Potassium: 61mg | Fiber: 0g | Sugar: 38g | Vitamin A: 605IU | Vitamin C: 1.4mg | Calcium: 22mg | Iron: 0.8mg