Chardonnay Cupcakes + Citrus Buttercream


Diary of a Cupcake

April 2nd

Katie says there are three things I should remember:

1.  When parents work hard all day long, they deserve a yummy treat.  It’s even better if the treat contains booze.

2.  Adding Chardonnay to a cupcake, like me, will make the cupcake moist and tender.

3.  Wine + citrus go together like cupcakes + frosting.

Chardonnay Cupcakes + Citrus Buttercream

April 3rd

Today Katie mixed together some ingredients in her silver KitchenAid mixer.  Then she piped the mixture into pretty flower cupcake liners.  It’s spring, people like desserts that look like flowers in the spring.  Then she baked them, I mean US.  We smelled so delicious, but she didn’t stop there.  She frosted us with citrus buttercream icing and sprinkled us with silver candy pearls.  I don’t know about the other cupcakes, but I definitely feel pretty! 🙂

Chardonnay Cupcakes + Citrus Buttercream

April 4th

Katie took our pictures…..many pictures.  Then she ate one of the other cupcakes (phew), you know, just to make sure it tasted good before she posted the recipe on her blog.  That’s our job as cupcakes… be eaten.  It’s a hard job, but someone has to do it….gulp.

Chardonnay Cupcakes + Citrus Buttercream ~ Pearls + Girls

Chardonnay Cupcakes + Citrus Buttercream

Yield: about 18 cupcakes


    Chardonnay Cupcakes
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup Chardonnay
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • zest of one lemon
  • zest of one lime
  • Citrus Buttercream
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 TBSP fresh lemon juice
  • 1 TBSP fresh lime juice
  • silver candy pearls (optional)


  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Set aside. Whisk together the sour cream and Chardonnay in a small bowl. Set aside.
  3. Using a stand mixer with a whisk attachment or a hand mixer with double beaters, cream together the butter and sugar for 1 minute.
  4. Add the vanilla and the eggs, one at a time, mixing the first egg in before adding the second egg. Mix on medium speed until creamy, about 2 minutes.
  5. Add half the dry ingredients and the wine mixture, mix to combine.
  6. Add the remaining dry ingredients and wine mixture, as well as the lemon and lime zest.
  7. Mix until smooth, scraping down the bowl at least once to make sure all the butter from the bottom of the bowl is mixed in completely. The batter will be very thick.
  8. Fill cupcake liners with 1/4 cup of batter each and bake for 20 - 22 minutes, or until a toothpick inserted in the center of one cupcake comes out clean.
  9. Let cool 10 minutes, then transfer to a cooling rack to cool completely.
  10. Make the frosting:
  11. Beat butter for 1 minute on medium speed with a stand mixer fitted with a whisk attachment or a hand mixer with double beaters.
  12. Add 2 cups of powdered sugar, along with the lemon and lime juice, and beat on low speed until incorporated.
  13. Add 1 cup of powdered sugar, incorporate on low speed, then increase to medium speed and beat for three minutes. Frosting should be light and fluffy.
  14. For a thicker consistency, add more powdered sugar. For a thinner consistency, add more citrus juice. I suggest you do this VERY gradually, a few tablespoons of powdered sugar and one teaspoon of juice at a time.
  15. Frost cupcakes and decorate with silver candy pearls.








  1. says

    Love that you added those pearls!! Makes them definitely look like a delicious reward after a long day of work!

    • KatieKatie says

      Thanks! I was OBSESSED with these candy pearls as a child, so that’s where the ‘pearls’ part of my blog name came from! 🙂