Strawberry Champagne Cupcakes

by Kate on April 28, 2014

Strawberry Champagne Cupcakes -

Cupcakes are one of those foods that offer so many varieties. The flavor variations are endless and only limited by your imagination. These strawberry champagne cupcakes are my latest flavor craze. Fresh strawberries and a little bubbly are a classic pair so why not team them up into one decadent cupcake? These fresh strawberry cupcakes are perfect for any celebration from a baby show to a birthday, an engagement or a girls night in. Whatever the occasion these cupcakes will be touted as the star of the show.

Strawberry Champagne Cupcakes -

I recently had the opportunity to try out some silicone baking cups from The New York Baking Company. Sure, I’ve seen silicone baking cups sold but I’ve never made the move to purchase a set and give them a try. So I gave these a try and I had a fairly positive experience. The package instructions didn’t indicated if they would require greasing or a spritz of nonstick baking spray so I did nothing to prepare them. I simply filled them with batter and popped them into the oven. The cupcakes were very easy to remove however, half of them stuck to the silicone while others came away mostly clean with only a bit of cake left behind.

Strawberry Champagne Cupcakes -

The quality of these silicon cups are a little flimsy and pretty thin. The product description states there’s no need for a baking sheet however, my cupcakes turned out short and wide because of the thin nature of the silicone baking cups. I baked a second batch and put the silicone liners in a muffin tin. Perfect cupcakes! So be sure to use a muffin tin. I loved the end result once I made that small adjustment.

Overall, I liked this product but it needs to be a little bit heftier to hold up to baking without a muffin tin and the package really should include instructions that indicate how to keep your muffins/cupcakes from sticking to what should already be a nonstick surface. I feel like using silicone baking cups is an environmentally sound decision and overall had a positive experience with these cups. Want to form your own opinion first hand? The New York Baking Company is offering one set of 12 cups to one lucky reader. Simply use the nifty little Rafflecopter form below to enter for your chance to win! Good Luck!

a Rafflecopter giveaway



One Year Ago: Strawberry Savarin

Two Years Ago: Pina Colada Angel Food Cake Roll

Three Years Ago: Mason Jar Pies

Strawberry Champagne Cupcakes

45 minutes

Yield: 12 cupcakes

Strawberry Champagne Cupcakes

Strawberry champagne cupcakes with champagne frosting.


  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1/3 cup coconut milk
  • 1/3 cup champagne
  • 1/3 cup strawberry puree
  • 1/3 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • For Frosting:
  • 1 cup champagne
  • 1/2 cup unsalted butter, room temperature, cut into tablespoons
  • 2 1/2 to 3 1/2 cups confectioners' sugar
  • 2-3 tablespoons heavy cream, if needed


  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 silicone or paper liners.
  2. In a large bowl, sift together flour, salt, baking powder, and baking soda.
  3. In a separate bowl, whisk together sugar, coconut milk, champagne, strawberry puree, vegetable oil and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until smooth and evenly moisturized. Evenly divide batter among baking cups, filling each 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
  5. Make Frosting:
  6. Bring champagne to a simmer in a small saucepan. Gently boil until champagne has been reduced to 3 tablespoons. Remove from heat. Cool completely.
  7. Using a stand or hand mixer, beat butter until light and fluffy. With mixer running, slowly add 1 cup powdered sugar and beat until smooth. Add reduced champagne and mix. Continue to slowly add powdered sugar and beat until light and fluffy. If frosting appears too thick, add a small amount of heavy cream until desired consistency has been reached. Frost cooled cupcakes.


Slightly adapted from Love and Olive Oil

{ 10 comments… read them below or add one }

Laura | Pass the Knife April 28, 2014 at 10:33 am

I got baking cups because I knew my boys would love them as little boats in the bathtub, but I had a similar experience about the sticking, when it came to actually baking. I also discovered that I really like the ritual of peeling off the paper wrapper, even if it isn’t as eco-friendly over time.


Kate April 28, 2014 at 7:27 pm

Ooo! What a great idea Laura! I think I’ll make them pull double duty as bathtub toys.


Alyssa {Cake, Crust, and Sugar Dust} April 28, 2014 at 11:53 am

I love taking yummy flavor combinations and making them into a cupcake! These sound wonderful 🙂


Barbara | Creative Culinary April 28, 2014 at 12:32 pm

Thanks for the honest review Kate; that was refreshing! I’ve thought about using some but the truth is I love finding pretty cupcake wrappers to use and then have no worries about sticking or cleanup; my perfect combination!


Kate April 28, 2014 at 7:26 pm

Ugh! I actually meant to write that in there! I love being able to get seasonal paper liners or ones that coordinate with a certain event. Can’t do that with silicone liners 🙂 If they were smart they would start making some designs.


ChristineM April 28, 2014 at 1:35 pm

I love that recipe Kate! champagne in anything is ok with me!


suzanne April 28, 2014 at 8:16 pm

Gorgeous Kate, and champagne frosting, oh yes!


Karen Ostrom May 2, 2014 at 10:51 pm

I can’t wait to try this recipe


Kate May 3, 2014 at 2:01 pm

I hope you like them Karen! We really enjoyed them around here.


jennie Blakely February 4, 2015 at 9:36 pm

I love having this types of silicone baking products for it bake up beautifully just as if you’d been working all morning. blueberry muffin abound right now, and I can’t wait to pick some and try it! 🙂


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs