Valentine’s Day Pink Champagne Cupcakes with Strawberry Cream Cheese Frosting

Pink Champagne Cupcakes with Strawberry Cream Cheese Frosting


Being a food blog focused on dessert, I could’t get away without a Valentine’s Day inspired treat! When I was going to school in Iowa, I would order my birthday cake from the Cottage Bakery and Cafe.  They had the best pink champagne cake with cream cheese frosting and a layer of fresh strawberries.  It’s AMAZING to say the least! Since I haven’t had this cake in a year I wanted to recreate it.  Okay, so I’ll admit it, I cheated.  The cupcake recipe is from Betty Crocker’s website, but it was so good, I had to share it with you!

Sometimes the home baker will refuse to use box mixes.  I was once like this.  But here’s the thing, thousands of dollars go into creating the best box mix and they are very light, fluffy and moist.  So…I stopped putting my nose up to box mixes. One of my favorite box mixes is Duncan Hine’s Red Velvet cake mix.

Pink Champagne Cupcakes with Strawberry Cream Cheese Frosting2

My best Valentine’s Day was when I was in 5th grade.  My 5th grade boyfriend tied a heart ballon on my mailbox with a box of chocolates inside.  I feel bad for the next guy, because I don’t know how you could top that amount of cute.

Pink Champagne Cupcakes with Strawberry Cream Cheese Frosting1

I hope everyone has a great Valentine’s Day! I swear your sweetie will love you even more if you make these cupcakes.  This is one of the first desserts that my dad ate every bite of – and that’s saying something.

Pink Champagne Cupcakes Recipe: 
1 Box of Betty Crocker’s SuperMoist White Cake Mix
1 1/4 C. Champagne or Sparkling Wine
1/3 C. Oil
3 Egg Whites
Red Food Coloring

Strawberry Cream Cheese Frosting: 
8 oz Cold Cream Cheese
1 Stick Butter (Firm but not Cold)
5 3/4 C. Sifted Powdered Sugar
1/4 C. Strawberry Puree
Pinch of Salt

Preheat the oven to 350.

1. Mix the cake mix and champagne.

2. Add your oil, egg whites and food coloring to your cake mix and champagne mixture.

3. Using a handmixer, beat your batter on medium for 2 minutes.

4.  Fill your muffin tins 3/4 of the way up and bake for 17-22 minutes, or until the toothpick comes out clean.

Strawberry Cream Cheese Frosting:
1. In a stand mixer with the paddle attachment, cream your butter and cream cheese until fluffy.

2. Add your sifted powdered sugar, salt and strawberry puree and mix until combined.

These are super easy to make! I promise!

Enjoy and Happy Valentine’s Day!


The BEST Carrot Cupcake Recipe


Happy New Year Everyone!

I had to start this new year with a recipe that has gotten nothing, but deliciously positive reviews – CARROT CUPCAKES!  Carrot Cupcakes are that sinful dessert that you justify as healthy.  Sorry to burst your bubble and your new years resolution, oops… Don’t worry, I’ll have an oatmeal recipe here and there in the future.

I catered my mom’s friend’s son’s graduation dessert table in August and the carrot cupcakes were on the menu.  Needless to say they were an absolute hit and people still rave about them.

They’re really moist and have a wonderful warmth from the cinnamon.  Definitely a comfort food for anytime of the year.  And I have to talk about the cream cheese frosting, because you could easily eat it directly from the bowl.  The cream cheese frosting recipe is by my cupcake idol, Candace Nelson, the creator of Sprinkles! If you ever have the chance to visit Sprinkles, I highly recommend it! No cupcake shop can even come close to how good her cupcakes are.

Carrot Cupcake Recipe: (Yields 12 Cupcakes or 1 – 9inch cake pan)

8 oz Shredded Carrots
1 1/4 C. All Purpose Flour
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Sugar
2/3 C. Oil
2 Eggs
1/2 tsp. Vanilla Extract

Preheat oven to 350.

1. Shred your carrots in a food processor.  Toss with 2 tsp. flour and set aside.

2. In a bowl, mix together all of the dry ingredients.

3. In a stand mixer, cream the oil and sugar.  To that, add the eggs and vanilla.  Once all combined, add you dry ingredients.  Do not over mix.

4. Fold your shredded carrots into your batter.  Evenly fill your lined muffin tins 3/4 of the way.

5. Bake for 18 – 22 minutes or until your toothpick comes out clean.  Let cool completely before frosting.

Sprinkles Cream Cheese Frosting Recipe:

6 oz Cold Cream Cheese
6 tbsp (Firm, but Cold) Butter
2 3/4 C. Sifted Powdered Sugar
1/4 tsp. Vanilla Extract
1/8 tsp. Cinnamon (Optional)


1. In a standmixer, cream your cream cheese and butter until fluffy.

2. Add your sifted powdered sugar, vanilla and cinnamon and mix until smooth and creamy.

Thanks for reading! I hope you try this recipe!


*This recipe is adapted from Ina Garten’s pineapple carrot cake recipe.