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Perfect Champagne and Strawberry Mimosa Cupcakes

champagne and strawberry mimosa cupcakes - featured image
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Light, festive cupcakes infused with champagne and fresh strawberries, topped with a fluffy mimosa-inspired cream cheese frosting. Perfect for celebrations and easy to make in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (7 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) champagne (dry brut)
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup fresh strawberries, diced small
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) champagne
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • Fresh strawberries, thinly sliced for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. Pour in champagne, milk, and vanilla extract; mix gently until combined.
  6. Gradually add dry ingredients in three batches, mixing on low speed just until combined after each addition. Avoid overmixing.
  7. Gently fold in diced strawberries using a rubber spatula.
  8. Spoon batter evenly into cupcake liners, filling about ¾ full.
  9. Bake for 18-22 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  11. For frosting, beat cream cheese and softened butter until smooth and creamy.
  12. Gradually add powdered sugar, then mix in champagne and vanilla extract. Whip until light and fluffy.
  13. Frost cooled cupcakes generously using a piping bag or spatula.
  14. Garnish with thinly sliced fresh strawberries if desired.

Notes

Use room temperature eggs, butter, and milk for better texture. Sift flour and powdered sugar to avoid lumps. Fold strawberries gently to keep chunks intact. Use dry brut champagne or sparkling wine. Chill frosting if too soft before applying. Check cupcakes at 18 minutes to avoid overbaking.

Nutrition

Keywords: champagne cupcakes, strawberry mimosa cupcakes, celebration cupcakes, easy cupcakes, party dessert, mimosa frosting

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