Strawberry-Filled Champagne Cupcakes
Soft, fluffy, and filled with strawberry and champagne flavor! Made with champagne cupcakes, strawberry filling, and champagne buttercream, these Strawberry-Filled Champagne Cupcakes are a reason to celebrate!
Let’s Celebrate Cupcake style!
If I don’t do anything else to celebrate, I’m going to make sure I have a good meal or some type of dessert! If you’re like me, then you know exactly what I mean. There’s nothing like treating yourself to something good when you’ve accomplished something great! What better way to do that than with a cupcake!
My Strawberry-Filled Champagne Cupcakes are the perfect snack to celebrate with. These cupcakes have so many layers of rich flavor. From the champagne cupcake to the champagne strawberry filling to the champagne buttercream, you will be in heaven just looking at these!
Cupcake TIPS & TRICKS
Here a just a few baking tips and tricks that will make your cupcakes even better!
Keep all of the ingredients at room temperature. This will create moist, fluffy, and consistent cupcakes. Plus, all of the ingredients will work better together when the temperature.
Do not overbeat or overmix the batter. The less air that you have in the batter, the better. Overmixing will make your cupcakes less moist and fluffy. You also run the risk of having lots of holes in the cake due to overmixing.
GET QUALITY INGREDIENTS. Cooking is one thing, but baking is another. You can get away with a lot more when you cook. Baking requires a lot more attention to detail.
SET A TIMER! You do not want to overbake your cupcakes. The longer they stay in the oven, the longer the sugars have to cook. You do not want a bitter cake. You want a nice golden to brown color, nothing more.
Strawberry-Filled Champagne Cupcake Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. Again, most of the ingredients are probably in your pantry and refrigerator. If not, they are very accessible in pretty much any grocery store.
Cake or All-Purpose Flour: I always suggest using cake flour when making cakes. It creates such a fluffy product. But, all-purpose flour will work just fine. I took out some flour and added some corn starch to make my own cake flour.
Sugar: The sugar is, of course, the sweetener for the cupcakes. I used about 1 cup of granulated white sugar.
Baking Soda & Baking Powder: These two ingredients act as leaveners for cupcakes. Without them, the cupcakes would not expand or rise.
Salt: You only need a little bit of salt. You will not be able to taste it at all. A regular table or kosher salt will work as well. The salt helps to balance the sweetness in the cupcakes.
Sour Cream: Sour cream has become my go-to ingredient for cakes and cupcakes. With its extra fat content, my final products always come out very moist.
Vegetable Oil: Using oil is a great way to make your cakes and cupcakes moist! I typically use vegetable or coconut oil. I used about a ½ cup for this recipe.
Pure Vanilla Extract: The vanilla adds some extra flavor to the cupcakes and the frosting. A little goes a long way! I only used about a tablespoon. Make sure to use a quality vanilla extract as well. You will definitely be able to taste the difference in quality.
Eggs: The eggs act as one of the binders for the cupcakes. Keep them at room temperature just like the rest of the ingredients.
Champagne: The champagne adds a nice tanginess to the cupcake batter. You don’t have to use champagne, you can use prosecco as well. For those who don’t know, they’re the same thing. True Champagne can only be called Champagne if the grapes used were grown in Champagne, France.
Strawberries: I always suggest using fresh strawberries for recipes like this. But, if you need to use frozen, that will work. Make sure to drain off the excess liquid from the filling.
Butter: For the frosting, I used about a ½ cup of softened butter. It can be salted or unsalted. This is combined with the cream cheese to make the base of the frosting.
Confectioners’ Sugar: The confectioner’s sugar is mixed with the fats for the frosting. Sifting the sugar beforehand will help it to easily mix with the fats.
Heavy Cream or Milk: I always put a little liquid in my frostings to help them thin out a tad. Dairy will work best and add some additional fat and flavor to the frosting. A little goes a long way, so make sure to only use the amount specified.
How to make Strawberry-Filled Champagne Cupcakes:
These cupcakes were ridiculously delicious! From the flavor to the texture, I couldn’t get enough. Plus, they are really easy to make! You only need a few ingredients and tools!
The full written recipe is below, but here’s an overview:
Cupcakes & Filling:
STEP 1: Preheat the Oven & Prep your Ingredients. Preheat the oven to 350°F. Place cupcake liners in a cupcake/muffin pan. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together the sour cream, vegetable oil, pure vanilla extract, and water.
STEP 2: Mix the Dry & Wet Ingredients. Combine the dry and wet ingredients. With an electric or standing mixer, mix until fully combined. Scrape the edges and the bottom of the bowl throughout to fully mix the ingredients together.
STEP 3: Bake the Cupcakes. Fill the cupcake liners 2/3 of the way with cake batter. Bake the cupcakes for 16 - 20 minutes, or check with a toothpick. The toothpick should be clean when it's pulled out of the cupcake.
STEP 4: Make the FIlling. While the cupcakes are baking, combine all of the ingredients for the strawberry filling in a small saute pan over medium heat. Allow the mixture to cook for 5 minutes, making sure to stir every so often. Drain any excess liquid from the filling.
STEP 5: Allow the Cupcakes & Filling to Cool. Remove the cupcakes from the oven. Allow the cupcakes and filling to fully cool (about 10 minutes).
Champagne Buttercream
STEP 1: Make the Champagne Reduction. In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until the mixture has reduced by ½, about 5 minutes. Set aside to cool completely. You want it room temperature or cold.
STEP 2: Sift the Sugar & Beat the Butter. Sift the confectioners' sugar into a bowl. With an electric or standing mixer and paddle attachment, beat the softened butter on medium speed until fluffy (about 2 - 3 minutes).
STEP 3: Add the Remaining Ingredients. Begin adding the confectioner’s sugar in increments while mixing. When all of the sugar has been added, add the salt, pure vanilla extract, milk or heavy cream, and champagne reduction. Beat for 1 - 2 minutes. Adjust the consistency of the icing with more milk or half & half if needed.
STEP 4:Fill & Frost the Cupcakes. Cut a small hole into the top of each cupcake. Fill each cupcake with the strawberry filling. Frost the cupcakes as desired and garnish with extra strawberries and filling. Serve and enjoy!
CAN I MAKE THese cupcakes AHEAD OF TIME?
Yes! You can definitely make this dessert ahead of time! I personally suggest that you make the cupcakes, filling, and buttercream separately.
Cook and mix everything ahead of time. You can then fill and decorate the cupcakes the day that you are ready to serve.
The cupcakes, filling, and buttercream will hold in the refrigerator for 3 - 4 days. Make sure that your cupcakes and buttercream are room temperature before you begin assembling the final cupcakes.
I’d love to hear your feedback about these EASY Strawberry-Filled Champagne Cupcakes! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Strawberry-Filled Champagne Cupcakes
Ingredients
Instructions
- Preheat the oven to 350°F. Place cupcake liners in a cupcake/muffin pan. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together the sour cream, vegetable oil, pure vanilla extract, and water.
- Combine the dry and wet ingredients. With an electric or standing mixer, mix until fully combined. Scrape the edges and the bottom of the bowl throughout to fully mix the ingredients together.
- Fill the cupcake liners 2/3 of the way with cake batter. Bake the cupcakes for 16 - 20 minutes, or check with a toothpick. The toothpick should be clean when it's pulled out of the cupcake.
- While the cupcakes are baking, combine all of the ingredients for the strawberry filling in a small saute pan over medium heat. Allow the mixture to cook for 5 minutes, making sure to stir every so often. Drain any excess liquid from the filling.
- Remove the cupcakes from the oven. Allow the cupcakes and filling to fully cool (about 10 minutes).
- In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until the mixture has reduced by ½, about 5 minutes. Set aside to cool completely. You want it room temperature or cold.
- Sift the confectioners' sugar into a bowl. With an electric or standing mixer and paddle attachment, beat the softened butter on medium speed until fluffy (about 2 - 3 minutes).
- Begin adding the confectioner’s sugar in increments while mixing. When all of the sugar has been added, add the salt, pure vanilla extract, milk or heavy cream, and champagne reduction. Beat for 1 - 2 minutes. Adjust the consistency of the icing with more milk or half & half if needed.
- Cut a small hole into the top of each cupcake. Fill each cupcake with the strawberry filling. Frost the cupcakes as desired and garnish with extra strawberries and filling. Serve and enjoy!
Nutrition Facts
Calories
537Fat (grams)
24Sat. Fat (grams)
13Carbs (grams)
80Fiber (grams)
1Net carbs
79Sugar (grams)
69Protein (grams)
3Sodium (milligrams)
181Cholesterol (grams)
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