Wine and Cheese Cupcakes | Cupcake Project

Take a Trip and Have Some Wine and Cheese Cupcakes


Myles and Jonathan on our island.

Last month, my family and I took a trip to a private island (OK – it’s small, but I’m counting it).

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Next to the island, there were rolling hills and a vineyard which produces top-notch wine.

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There’s was also a restaurant on par with top restaurants in major cities.  The chef sources his ingredients locally – many of them from the on-site garden.

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The on-property accommodations aren’t shabby either.  We stayed in a private villa and stepped outside into a lovely gazebo to stargaze at night.

Where Was I?


Even my New Yorker mom, who’s been to St. Louis countless times, still seems puzzled when I talk about rolling hills and wine – as though the fly-over states all need to be flat and bedecked with only rows of corn.

The specific location featured here is Chaumette Winery and Vinyards, a place that should be a destination for anyone looking for a relaxing getaway filled with stunning food and wine – there’s even an onsite spa!

If you need more incentive to head to Chaumette, have a look at the dessert menu:

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Chef Adam of the Grapevine Grill at Chaumette and I (and our two sons) worked together to create a cupcake using Chaumette’s Bouvet Blanc Semi-Sweet wine and local Baetje Farms’ goat cheese.

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To my knowledge, these cupcakes mark the first time any of my cupcake recipes have been credited on a restaurant menu.  It’s an exciting milestone for me!

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I chuckled when all the folks from the winery tried the cupcake for the first time.  They treated the experience like a wine tasting, commenting on the subtle flavors of the cake (apricot and honey) and the intricacies of the goat cheese.  Both the cake and frosting contain goat cheese and there’s enough wine in the cake for it to be a noticeable presence.  The cupcakes are a unique and special sweet treat that is well worth the $6 – especially if you love goat cheese.  Pretty much everyone who tasted these little guys went crazy for them.

If you can’t make it to Chaumette, you can prepare the cupcakes yourself.  You didn’t think I’d leave you without a recipe, did you?

Wine and Cheese Cupcakes

Yield: 12 cupcakes

Wine and Cheese Cupcakes


    Cupcake Ingredients
  • 1 cup sugar
  • 1 3/4 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 5 ounces goat cheese, room temperature
  • 2/3 cup Bouvet Blanc (or other semi-sweet white wine)
  • Frosting Ingredients
  • 7 ounces goat cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon salt


    Cupcake Directions
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix sugar, cake flour, baking soda, salt, and butter until fully combined.
  3. Mix in eggs, one at a time.
  4. Mix in goat cheese.
  5. Mix in wine.
  6. Fill cupcake liners 3/4 full.
  7. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Frosting Directions
  9. Mix goat cheese and butter until light and smooth (about 1 minute on high speed).
  10. Mix in powdered sugar a little bit at a time.
  11. Mix in salt.
  12. Spread on cooled cupcakes.

A Second Recipe

For more about Chaumette and the unusual experience of reading a piece by me about salad, check out my FEAST Magazine article about Chef Adam’s locally sourced printanière salad with housemade verjus dressing.


I received free food and lodging at Chaumette.  There’s also a link to C&H Sugar in this post that they sponsored.  C&H Sugar is in my regular sugar rotation and I’m happy to work with them.

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17 Responses to Take a Trip and Have Some Wine and Cheese Cupcakes

  1. Amy June 14, 2013 at 1:23 am #

    Congratulations!! This is a wonderful accomplishment, and it’s so sweet of them to acknowledge you on their menu! I’m having a fun time imagining wine connoisseurs describing cupcakes… With so many flavors in your recipe, I bet they could’ve talked about the subtle undertones for hours!

    • Stef June 14, 2013 at 2:47 pm #

      Thanks, Amy! I ALWAYS appreciate your support.

  2. Kristin @ Keenly Kristin June 14, 2013 at 12:34 pm #

    This is so exciting!! Congrats!

    • Stef June 14, 2013 at 2:46 pm #


  3. Melissa @ A Room for Two with a View June 14, 2013 at 2:09 pm #

    Very exciting! Congratulations and your cupcakes sound divine! I’m thrilled you posted the recipe, and I can’t wait to try them!

    I hope you will link up this wonderful recipe and others at my Foodie Friday Blog Hop at A Room for Two with a View. I know my readers would love it!

    Have a fantastic Foodie Friday and a wonderful weekend!


  4. connie munoz June 14, 2013 at 3:47 pm #

    How weird is that I was looking on your blog last week for use with goats cheese with cupcakes or frosting and then today you posted one…im all over this….thank you

  5. Heather June 14, 2013 at 5:31 pm #

    Congratulations! That is really so neat. When I finally get a chance to revisit my home state, I hope I can stop by.

  6. tracy {pale yellow} June 14, 2013 at 6:32 pm #

    Congratulations! What a beautiful winery and honor. This cupcake looks fantastic by the way, great flavor combos!

  7. Nessa June 16, 2013 at 9:07 am #

    Congrats! That is so exciting!

  8. Jas@AbsolutelyJas June 21, 2013 at 6:26 am #

    OMG! No wonder you were featured, those cupcakes are inspired! I cannot wait to make these myself!

  9. Linda June 26, 2013 at 8:56 pm #

    They look great and sound delicious – like a sweet desert and cheese platter all in one!

  10. Jennifer July 30, 2013 at 12:36 pm #

    I’m totally digging this recipe… just a quick question…. does the cupcake need to be refrigerated because of the goat cheese? I’m not a cheese person… so just curious how I would store any extras… if there are any left!


    • Stef March 1, 2015 at 2:12 pm #

      Yes, I would suggest refrigerating them.

  11. Medeja January 24, 2014 at 2:13 am #

    I really would love to try them. Did you use some kind of spreadable goat cheese? Thanks :)

    • Stef March 1, 2015 at 2:12 pm #

      I just used a regular soft goat cheese.


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