Strawberry Chardonnay Cupcakes Recipe

Add some class to your cupcakes! Sweet strawberries blended with real chardonnay give these cupcakes a touch of elegance. Top them off with light, fluffy whipped icing spiked with a bit of chardonnay.
Makes: 24
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare muffin pans with baking cups.

Step 2

In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside.

Step 3

In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.

Step 4

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and chardonnay in 3 additions, beating until just combined. Divide batter evenly into baking cups.

Step 5

Bake 20-22 minutes or until tops of cupcakes are firm. Brush tops of hot cupcakes with 2 tablespoons of chardonnay. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Step 6

For icing, combine Whipped Icing Mix, and remaining 2 tablespoons ground strawberries. Add water and whip according to package directions. Pipe or spread icing onto cupcakes.

Makes about 2 dozen cupcakes.

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1 package (10 ounces) Whipped Icing Mix


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1.2 ounce package freeze-dried strawberries

all-purpose flour

3 cups all-purpose flour

baking powder

2 1/4 teaspoons baking powder

baking soda

1/2 teaspoon baking soda


1/2 teaspoon salt

butter, softened

12 tablespoons (1-1/2 sticks) butter, softened

granulated sugar

1-2/3 cups granulated sugar

egg yolk

1 egg yolk


3 Eggs


3/4 cup & 2 tablespoons, divided, Chardonnay




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