Light and Fluffy Strawberry Champagne Cupcakes
These light and fluffy strawberry champagne cupcakes feature a delicate sparkle from champagne and fresh strawberry flavor, topped with creamy pink frosting. Perfect for parties and celebrations, they are quick, easy, and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (75g) fresh strawberries, finely chopped
- ¼ cup (60ml) champagne, chilled
- ¼ cup (60ml) whole milk, room temperature
- 1 teaspoon vanilla extract (optional)
- For the Pink Frosting:
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 3 tablespoons strawberry puree
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: A few drops of pink food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Sift together the dry ingredients: flour, baking powder, and salt in a large bowl. Set aside.
- Cream the butter and sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition until smooth and creamy.
- Gently fold in vanilla extract (if using) and chopped strawberries, being careful not to overmix.
- Alternately add the dry flour mixture and the liquids (champagne and milk), starting and ending with dry ingredients. Fold gently with a spatula after each addition.
- Fill cupcake liners about two-thirds full with batter, making approximately 12 cupcakes.
- Bake for 18-22 minutes until tops are golden and spring back lightly. A toothpick inserted should come out clean or with a few moist crumbs.
- Cool cupcakes completely on a wire rack for at least 30 minutes before frosting.
- Prepare the pink frosting by beating softened butter until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt. Adjust consistency with milk or powdered sugar as needed.
- Frost the cooled cupcakes using a piping bag or knife. Optionally, sprinkle with freeze-dried strawberries or edible glitter.
Notes
Bring eggs and milk to room temperature before mixing. Fold champagne gently to keep batter airy. Sift flour and powdered sugar for light texture. Cool cupcakes completely before frosting to prevent melting. Use a silicon spatula for folding champagne. If batter is too dense, check baking powder freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Fat: 8
- Carbohydrates: 30
- Protein: 3
Keywords: strawberry cupcakes, champagne cupcakes, party cupcakes, pink frosting, light cupcakes, fluffy cupcakes, easy cupcake recipe