Pinot Grigio Cupcakes with Fresh Strawberry Whipped Cream


My husband and I get two cheat meals per week. Meaning twice a week, we get to eat like our old 20-year-old self: lots of carbs and sugar. After trying out the strawberry champagne cake for our last cheat meal, I thought I’d try something along the same lines: wine cupcakes. This is a recipe for Pinot Grigio cupcakes with fresh strawberry whipped cream. Pinot Grigio is light with a subtle melon and pear flavor. It’s perfect as a summer dessert, and the result is a lightly sweetened, light, fluffy, moist, and fragrant cupcake goodness.

I’ve always been a fan of whipped cream over buttercream. Hope you like this!

Pinot Grigio Strawberry Cupcake 2

Pinot Grigio Strawberry Cupcake

Makes 24 cupcakes

Prep: 30 Minutes

Cook: 16-20 Minutes

Ready: 46-50 Minutes



  • 2 cups self-rising flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white granulated sugar
  • 4 eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 3/4 cup Pinot Grigio wine
  • 2 teaspoons vanilla extract


  • 1 1/2 cups heavy whipping cream
  • 1/2 cup confectioner’s (powdered) sugar
  • 1 teaspoon vanilla extract
  • 6 strawberries, pureed


  1. Pre-heat oven to 350 degrees.
  2. Place cupcake holders into two non-stick cupcake pans.
  3. Using the paddle attachment of your electric mixer, cream together butter and sugar until butter turns color to pale and the texture is light and smooth.
  4. Mix in egg one at a time until all 4 eggs are blended thoroughly into the mixture. Make sure each egg is mixed in completely before adding the next egg.
  5. Sift together flour, baking powder, and salt.
  6. Whisk milk, buttermilk, Pinot Grigio and vanilla extract together until completely mixed.
  7. Slowly mix in sifted flour, baking powder, and salt into the butter. Beat until mixed together, do no over beat.
  8. Slowly pour milk mixture into the batter and beat on low (on the electric mixer) until batter is thoroughly mixed together.
  9. Spoon 3 tablespoons of batter into each cupcake holder.
  10. Bake cupcakes for 16-20 minutes, or until the toothpick comes out clean. Check cupcakes at 16 minutes to make sure they do not over bake.
  11. Once the cupcakes are baking in the oven, start your whipped cream.
  12. If you are using the same mixing bowl, make sure to wash the bowl thoroughly. Use lemon juice to wipe down the bowl after washing it to get rid of any remaining grease.
  13. Place the whisk attachment of your electric mixer and the mixing bowl in your freezer for 15 minutes.
  14. Whisk together heavy cream and confectioner’s sugar on medium (I use #4 setting on my KitchenAid mixer) until soft peaks appear (which should be about 5-6 minutes). Do not over beat whipped cream, the texture will become chunky instead of light and fluffy.
  15. Add vanilla extract and mix until thoroughly mixed.
  16. Add strawberry puree and mix until thoroughly mixed.
  17. Whisk on medium for 1-2 minutes (until hard peaks begin to appear).
  18. Allow cupcakes to cool completely before frosting them with whipped cream (I used a Ziploc bag with one of the corners cut off as the frosting tool).



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s