Pink Champagne Cupcakes with a Strawberry Compote Filling

The only thing better than drinking a tall glass of pink bubbly, is being able to eat it in cupcake form!

These delightful pink champagne cupcakes are a unique twist on the classic cupcake, combining the light, fluffy texture of a traditional vanilla cupcake with the sweet, fruity notes of pink champagne.

The result is a decadent dessert that's sure to impress your guests and leave them asking for seconds!

Pink champagne has a mild flavor so I knew I had to elevate the sweet and fruity essence of pink champagne with some fresh fruit. And let's be real, who doesn't love a good strawberry?

If you've seen my strawberry cheesecake cookies or strawberry linzer cookies, you know I'm a huge fan of this juicy berry. So, I figured why not take it to the next level and add a luscious strawberry compote to these pink champagne cupcakes?

The strawberry compote is totally optional but it gives these cupcakes such a delicious depth of flavor!

Why You Will Love These Pink Champagne Cupcakes

• It is very easy to make! You only need one bowl for the cupcakes and another for the frosting. Thats it! If you want to make the strawberry compote all you need is a saucepan.
• Great for special occasions! Whether you're hosting a baby shower, a bridal shower, a romantic valentines day, or simply enjoying a girl's night in with friends, these pink champagne cupcakes are the perfect way to indulge in a little bit of luxury.

Key Ingredients and Substitutions

• Pink Champagne: this is the star of the dessert! It's in the cupcake batter, the champagne frosting and even the strawberry compote! The carbonation helps keep the cupcakes soft and airy while providing undertones of delicious fruit flavor. I used a rosé in this recipe but you can use any type of sparkling wine.
• Buttermilk: the tanginess of buttermilk adds a depth of flavor to these cupcakes. The fruity notes from the pink champagne and tanginess from the buttermilk make the perfect flavor combination. If you do not have buttermilk you can use equal parts whole milk!
• Sour cream: similar to the buttermilk, the sour cream provides a nice little tang to cut through the sweetness of this cupcake. I also use sour cream in a lot of my cake recipes because it helps keep the cakes moist.
• Vanilla extract: a staple in any baked good but even more so in these pink champagne cupcakes. The vanilla helps highlight the champagne flavor!
• Strawberries: this is the base for the strawberry compote. Of course this is completely optional but I recommend you go the extra mile and make the strawberry filling. I promise it won't disappoint!

Step by Step Instructions

STEP ONE: In a large bowl mix your sugar, oil, eggs, vanilla, sour cream, buttermilk and pink champagne.

STEP TWO: In a separate bowl combine your flour, baking powder, and salt. Add your dry ingredients to your wet ingredients and mix.

STEP THREE: Line your cupcake tin with cupcake liners. Using a ¼ cup measuring cup, scoop out cupcake batter into each liner.

STEP FOUR: Bake at 350 degrees F for 20 minutes. Let cool.

STEP FIVE: Coarsely chop your strawberries. In a medium sauce pan combine your strawberries, sugar, pink champagne, and lemon zest. Simmer on a medium heat for about 15 minutes until your strawberries are soft and your liquid is reduced and thickened. Set aside to cool.

STEP SIX: In the center of each cupcake, use the bottom of a small piping tip to cut out the center of each cake. Do not scoop out to the bottom of each cake (only about half way).

STEP SEVEN: Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.

STEP EIGHT: In a large bowl mix your softened butter, cream cheese, pink champagne, and buttermilk.

STEP NINE: Add your powdered sugar. Mix until combined. If it is too thick add more Rosé. If it is too thin add more powdered sugar. Chill your frosting in the fridge for about 15 minutes.

STEP TEN: Using a piping tip of your choice, fill your piping bag with your buttercream. Frost your cupcakes. If you have some of the pink champagne reduction leftover, you can drizzle a little on top. Enjoy!

Tips for perfect cupcakes

1. Use oil instead of butter. Ok so you will see that I do this in a lot of my bread and cake recipes. It just truly leads to the most moist cakes!
2. Add sour cream and buttermilk. These are my go to secrets in my cakes. They always make the cake more moist.
3. It is easy to overpower the champagne flavor so less is more! That is why I do not add vanilla to my buttercream or even too much vanilla in my cake. It is also why I add the pink champagne to every part of this cupcake! The more the merrier... literally!
4. Use the bottom of a piping tip to cut out the center wholes of your cupcakes (for your compote filling). This creates a perfect even circle every time.
5. When piping your pink champagne buttercream make sure your buttercream is cold. This helps your frosting stand high. I used a #902 pastry tip when frosting but you can use any tip you want or even frost them by hand.
6. Heres a fun tip on how to fill a piping bag easily. When filling your pastry bag with your buttercream, place your bag in a tall drinking glass and wrap the bag over the edges. This just creates an easier way to fill your bag.

FAQ

Freezing and Storing

These cupcakes should be stored wrapped in plastic wrap, and placed in an air tight container for up to 3 days. You can freeze them like this for up to 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don't forget to tag me on Instagram!