Champagne Cupcakes with Honey Cream Cheese Frosting

Champagne Cupcakes with Honey Cream Cheese Frosting  Print

Here we are at 2018!! For many, a new year is a beginning, another chance to keep those promises to yourself and others that maybe didn’t get kept the previous year? For me, the energy that comes from the fresh start of a new year is motivational, so I try to ride that “wave” as long as I can. Here’s hoping that we can all achieve our goals, large and small, in 2018!

For my first post of this brand-spanking new year, I whipped up some delicious and celebratory Champagne Cupcakes with Honey Cream Cheese Frosting. These cupcakes are subtly sweet with just enough of that sparkling wine flavor to tell that it’s there, and the crumb is moist, but still fairly light. I hope you’ll try them! Wishing everyone a healthy, happy, and productive new year!!

Champagne Cupcakes

Champagne Cupcakes with Cream Cheese Frosting

Ingredients

    For the cupcakes:
  • 1 2/3 cups all purpose flour
  • 3/4 cup Sucanat, ground*
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 3 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup, plus 2 tablespoons champagne
  • For the icing:
  • 6 ounces full-fat cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces and softened
  • 3 tablespoons honey
  • 1 tsp vanilla extract (I used clear vanilla extract to keep the icing as white as possible)
  • Directions

    Preheat oven to 350ºF

      For the cupcakes:
    1. Put liners in a cupcake pan.
    2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt until combined. Set aside
    3. In a large mixing bowl, beat butter and ground Sucanat on medium-high speed until fluffy, about 3 minutes. Add egg whites, vanilla, sour cream, and champagne and mix on medium speed after each addition until incorporated, about 2 minutes.
    4. Add flour mixture and beat on low speed for 1 minute, being careful not to over beat the batter. You can finish with a spatula.
    5. Fill cupcake liners just over half full.
    6. Bake 18-20 minutes, rotating pan half way through. Test with a toothpick, it’s okay if there are a couple of crumbs left on it.
    7. Allow to cool for 5 minutes, then transfer to a cooling rack. Cool completely.
    8. For the icing:
    9. In a medium mixing bowl, beat the cream cheese, butter, and vanilla until smooth, about 2 minutes.
    10. Add the honey. Mix until combined and smooth. (If you beat too long the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms again). Or you can forgo the piping and just spread the frosting on each cupcake with a spatula. It’s still pretty and little less work and fuss!
    Yields: 12-14 cupcakes

    NOTES:

    *Grind Sucanat in two batches in a blender until fine and powdery.

    Makes 1 1/2 cups of frosting which will frost about 12-14 cupcakes.

    Cupcakes adapted from: Life, Love and Sugar
    Frosting adapted from America’s Test Kitchen – Naturally Sweet cookbook
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