Champagne Rosewater Cupcakes with Strawberry Buttercream

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Champagne Rosewater Cupcakes with Strawberry Buttercream
Prep Time
20 min
Cook Time
25 min
24 cupcakes
Recipe by: TermiNatetor

A dreamy dessert to bring in the new year.



  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup + 1 tablespoon whole milk
  • ½ cup shortening
  • ¼ cup Champagne
  • 1 tablespoon rose water
  • 2 ½ teaspoons vanilla extract
  • 4 Eggland’s Best large egg whites


  • ½ cup unsalted butter, at room temperature
  • 4 cups confectioners’ sugar
  • 2-3 tablespoons whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons strawberry jam 


Serving Size
9 g
  Saturated Fat
4 g
41 mg
91 mg
42 g
Dietary Fiber
2 g

Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

In a stand mixer with the paddle attachment, beat together the milk, shortening, champagne, rose water and vanilla until combined. 

With the mixer on low, gradually add in the flour mixture and beat on medium speed for 2 minutes.

Add the egg whites and beat for 2 minutes.

Fill the cupcake liners halfway full of batter and bake until the center springs back when touched, around 20-25 minutes.

Cool cupcakes before frosting.

In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter until fluffy and pale in color.

Add the sugar, 1 cup at a time, beating until fully incorporated.

Add the milk, vanilla, and jam and beat for another 5 to 7 minutes or until light and fluffy.

Pipe the buttercream on top of the cooled cupcakes.

Filed Under: Dessert, New Year

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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