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Fluffy Strawberry Champagne Cupcakes Recipe with Easy Elegant Buttercream Frosting

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Light and airy cupcakes infused with dry champagne and fresh strawberries, topped with a silky smooth vanilla buttercream frosting. Perfect for special occasions or a fancy everyday treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) dry or brut champagne
  • 1 teaspoon vanilla extract
  • ¾ cup (about 100g) fresh strawberries, finely chopped
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) whole milk or heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Optional: a few drops of pink gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt.
  3. Using an electric mixer, beat ½ cup softened butter with granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Slowly pour in champagne and vanilla extract; mix just until combined.
  6. Gently fold in the flour mixture in two batches using a spatula, being careful not to overmix.
  7. Fold in chopped strawberries gently.
  8. Spoon batter into cupcake liners, filling about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cupcakes completely on a wire rack for at least 30 minutes before frosting.
  11. For the buttercream, beat 1 cup softened butter until creamy.
  12. Gradually add powdered sugar on low speed to avoid a sugar cloud.
  13. Add milk or cream and vanilla extract; beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more milk if needed.
  14. Frost cupcakes using a piping bag fitted with a large star tip. Garnish with fresh strawberry slices or edible shimmer dust if desired.

Notes

If batter is too thin, chill in fridge for 10-15 minutes before filling liners. Do not frost cupcakes while warm to prevent frosting from sliding off. Toss strawberries in a teaspoon of flour before folding to prevent sinking. Butter should be softened at room temperature for smooth frosting. Use dry or brut champagne to avoid overly sweet cupcakes.

Nutrition

Keywords: champagne cupcakes, strawberry cupcakes, buttercream frosting, elegant cupcakes, party dessert, easy cupcakes, festive dessert

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