Bubbly Pear Cupcakes

Thought a glass of bubbly was reserved just for sipping? Not so. Baking with sparkling wine or champagne is a delicious way to enjoy it as well. These cupcakes are fabulous and will be a hit at any celebration.

For Cupcakes:

2 3/4 cups of flour

1 1/2 tsp baking soda

pinch of salt

2 sticks of butter

2 cups sugar

3 eggs

1 tsp vanilla

3 firm-ish but ripe pears, peeled, cored and grated

1 cup sparkling wine or champagne

For Frosting:

1/4 cup (1/2 stick) butter, softened

8 oz cream cheese, softened

3 cups powdered sugar (sifted)

2 tbsp sparkling wine or champagne (you may want to up this, just make sure it’s not runny)


  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. Slowly add in flour mixture – I do it 1/3 at a time – making sure it is fully incorporated.
  6. Stir in vanilla and champagne.
  7. Stir in pears.
  8. Line the cupcake tin with muffin liners.
  9. Scoop an even amount of dough into each cup – I filled them to the top. You should have enough for about 24 cupcakes.
  10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
  11. While cupcakes are baking, make frosting. Mix cream cheese and butter together. Add powdered sugar and whip until smooth. You can add more powdered sugar if desired.
  12. Remove cupcakes from oven and cool in tins for 2 minutes. Transfer to cooling rack.
  13. When cupcakes are completely cooled, top with frosting. Decorate if you have anything. I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.


(Recipe from YumSugar.com)