Description
Light, fluffy vanilla cupcakes kissed with sparkling non-alcoholic champagne and swirled with fresh strawberry buttercream, perfect for celebrations and everyday treats.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter (softened): 1/2 cup
- Eggs (large): 2
- Vanilla Extract: 1 teaspoon
- Non-Alcoholic Champagne or Sparkling Juice: 1/2 cup
- Whole Milk: 1/4 cup
- Fresh Strawberries (pureed and strained): 1 cup
- Powdered Sugar: 3 cups
- Heavy Cream: 2 to 3 tablespoons
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- Combine Ingredients: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, then beat in the eggs one at a time and stir in the vanilla. Alternate adding the dry mixture and the champagne with the milk, mixing until just combined and smooth. Fold in half of the strawberry puree if you want a hint of fruit in the batter.
- Prepare Your Cooking Vessel: Using a scoop, fill each cupcake liner about two-thirds full with batter for even rise and uniform cupcakes.
- Assemble the Dish: Arrange the filled muffin tin in the center of the oven for even heat distribution.
- Cook to Perfection: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Finishing Touches: To make the frosting, whip softened butter, powdered sugar, the remaining strawberry puree, and 2 to 3 tablespoons of heavy cream until light and fluffy. Adjust cream for desired piping consistency. Chill briefly if needed for firmer piping.
- Serve and Enjoy: Pipe the strawberry buttercream onto cooled cupcakes, garnish with a thin strawberry slice, and serve at room temperature.
Notes
- Use room-temperature eggs and butter for a smoother batter and better rise.
- Strain the strawberry puree to avoid seeds and achieve a silky frosting.
- If using frozen strawberries, thaw fully and drain excess liquid before pureeing to prevent a runny frosting.
- Frost cupcakes only after they are completely cool to prevent melting and sliding.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg