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Array of pink champagne cupcakes on table

Pink Champagne Cupcakes with a Strawberry Compote Filling

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.
5 from 1 vote
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 300 kcal

Equipment

  • Stand mixer

Ingredients
  

Cupcake

  • 1 ¾ cups flour
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup pink champagne
  • ½ cup buttermilk

Pink Champagne Buttercream

  • 1 cup salted butter
  • 5 cups powdered sugar
  • 2 tablespoon buttermilk
  • 4 tablespoon pink champagne
  • 4 oz cream cheese

Strawberry Compote

  • 16 oz strawberries
  • 1 tablespoon sugar
  • 1 tablespoon pink champagne
  • zest of 1 lemon

Instructions
 

Cupcake

  • In a large bowl mix your sugar, oil, eggs, vanilla, sour cream, buttermilk and pink champagne.
  • In a separate bowl combine your flour, baking powder, and salt.
  • Add your dry ingredients to your wet ingredients and mix.
  • Line your cupcake tin with cupcake liners. Using a ¼ cup measuring cup, scoop out batter into each liner.
  • Bake at 350 degrees F for 20 minutes. Let cool.

Strawberry Compote

  • Coarsely chop up your strawberries.
  • In a medium sauce pan combine your strawberries, sugar, Rosé, 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.
  • 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).
  • Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.

Pink champagne buttercream

  • In a large bowl mix your softened butter, cream cheese, pink champagne, and buttermilk.
  • 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.
  • Using a piping tip of your choice, fill your piping bag with your buttercream.
  • Pipe/frost your cupcakes.
  • OPTIONAL: To finish, make a simple drizzle for decoration. Put the left over compote and two more tablespoons of pink champagne in a blender or food processor. Blend until smooth. Strain your compote to remove any more chunks. Drizzle on top with a spoon or piping bag.
  • Serve room temperature or cold. Enjoy!

Notes

Substitutions: if you do not have buttermilk you can substitute equal parts whole milk! I have not made this recipe with low fat milk but lower fat milk tends to be thinner which can make your batter runny so I would try using whole milk if possible. 
NOTE: A stand mixer is not at all required but just makes mixing so much easier!
Storage Instructions: The cupcakes are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag for up to 3 months and let thaw in the fridge when you're ready to eat them.

Nutrition

Serving: 1cupcakeCalories: 300kcal
Keyword pink champagne cupcakes
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