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Lighter Strawberry Champagne Cupcakes

Lighter Strawberry Champagne Cupcakes - featured image
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These light and tender cupcakes combine champagne and strawberries for a subtly elegant treat. Made with Greek yogurt and whole wheat pastry flour, they’re a smarter choice that doesn’t sacrifice flavor.

Ingredients

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  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ⅓ cup champagne or sparkling wine (dry, like Prosecco or Cava)
  • ¼ cup strawberry puree (from about ½ cup fresh or frozen strawberries)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted if clumpy
  • 2 tablespoons champagne or sparkling wine
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries, sliced (about 6-8 berries)
  • Optional: Edible glitter or gold sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray the inside of the liners with non-stick cooking spray.
  2. Make the strawberry puree: Wash and hull about ½ cup fresh strawberries (or thaw frozen ones). Blend in a blender or food processor until smooth. Measure out ¼ cup for the batter.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the eggs one at a time, beating until fully incorporated after each addition. The mixture may look slightly curdled—this is normal.
  6. Add the Greek yogurt, champagne, strawberry puree, and vanilla extract to the butter mixture. Beat on low speed until just combined. The batter will look thin and pinkish.
  7. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix; stop as soon as no white streaks remain.
  8. Divide the batter evenly among the 12 liners, filling each about ⅔ full. Use a cookie scoop or ¼-cup measure for even portions.
  9. Bake in the center of the oven for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire cooling rack. Cool completely before frosting.
  11. Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, beating on low speed. Add the champagne, vanilla, and salt, then beat on medium-high for about 2 minutes until light and fluffy. Adjust consistency with more champagne or powdered sugar if needed.
  12. Frost the cooled cupcakes using a piping bag fitted with a star tip, or simply spread with a knife.
  13. Garnish each cupcake with a fresh strawberry slice and optional edible glitter. Serve immediately or refrigerate until ready to serve.

Notes

Don’t skip room temperature ingredients—cold butter won’t cream properly and cold eggs can cause curdling. Use a dry champagne or brut Prosecco for best flavor. Do not overmix the batter once flour is added. Cool cupcakes completely before frosting to prevent melting. Unfrosted cupcakes freeze well for up to 3 months. For best flavor, make a day ahead as flavors meld overnight.

Nutrition

Keywords: strawberry champagne cupcakes, lighter cupcakes, Greek yogurt cupcakes, whole wheat cupcakes, easy cupcake recipe, spring dessert, celebration cupcakes

Find it online: https://ovenmila.com/lighter-strawberry-champagne-cupcakes-easy-best-recipe/