Strawberry Champagne Cupcakes

Strawberry Champagne Cupcakes

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

These Strawberry Champagne Cupcakes are made with soft and moist strawberry cupcakes topped with a creamy and tangy Moscato infused strawberry cream cheese frosting.

Course: Dessert
Servings: 12
Author: Wild Wild Whisk


For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup + 3 tablespoon granulated sugar
  • 1 cup chopped strawberry – yields 1/2 cup when pureed
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 8 drops red food coloring optional

For the frosting:

  • 8 oz. regular cream cheese – room temperature
  • 4 oz. unsalted butter – room temperature
  • 1/2 cup powder sugar
  • 1 oz. freeze-dried strawberry – ground into a powder
  • 3 tablespoon Pink Moscato


To make the cupcakes:

  1. Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
  2. In a small bowl, measure out flour, salt, baking soda, baking powder, and sugar, mix well with a whisk and set aside.
  3. Puree 1 cup of chopped strawberry in a food processor, this will yield approximately 1/2 cup of pureed strawberry.
  4. Add the pureed strawberry, buttermilk, oil, egg, vanilla extract and food color in a medium bowl and beat with a whisk to combine.
  5. Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
  6. Divide batter equally among 12 cups.
  7. Bake for 20 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  8. Remove cupcakes from the oven and cool completely on a wire rack.

To make the frosting:

  1. Leave the cream cheese and butter out on the counter for a few hours until they reach room temperature and are softened, but not melted.
  2. Ground the freeze-dried strawberry in a food processor until a powder form.
  3. Cream the cream cheese and butter together with an electric mixer on medium speed until fluffy.
  4. Add powder sugar and powder freeze-dried strawberry, and mix to combine.
  5. Use a spatula to scrape the side and bottom of the mixing bowl as necessary.
  6. Finally, add Moscato to the frosting and mix well.
  7. Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
  8. Garnish cupcakes with sliced strawberries as desired.

Recipe Notes
I make the cupcake batter using just a hand whisk. You can use an electric mixer as well, just be sure to not overmix the batter.
Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
Let cupcakes come to room temperature before serving if stored in the fridge.
I used a food processor to puree the fresh strawberry and ground the freeze-dried strawberry, but a blender should also work if you don’t have a food processor.
Red food color is optional for a more visible pink cake batter.

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Strawberry Champagne Cupcakes Rating: 4.5 Diposkan Oleh: Marketer Top