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Fluffy Strawberry Champagne Cupcakes

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Light, festive cupcakes combining fresh strawberries and champagne, topped with a naturally pink strawberry frosting. Perfect for homemade parties and celebrations.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 ml) champagne or sparkling wine, well chilled
  • 1 cup (150 g) fresh strawberries, diced small
  • ¼ cup (60 ml) whole milk, room temperature
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons fresh strawberry puree (from about ½ cup fresh strawberries)
  • ½ teaspoon vanilla extract (for frosting)
  • 1 to 2 tablespoons (15–30 ml) heavy cream (to adjust frosting consistency)
  • Pinch of salt (for frosting)

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 on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a small bowl, combine chilled champagne and whole milk.
  6. Alternately add the dry ingredients and champagne-milk mixture to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined; do not overmix.
  7. Gently fold in diced strawberries with a spatula, being careful not to break them up.
  8. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in strawberry puree and vanilla extract.
  12. Add heavy cream 1 tablespoon at a time to reach desired spreadable consistency. Add a pinch of salt to balance sweetness.
  13. Frost cooled cupcakes using a piping bag or knife. Garnish with a strawberry slice or edible glitter if desired.

Notes

Use chilled champagne to keep batter cool and prevent butter from melting. Do not overmix batter to avoid tough cupcakes. Fold strawberries gently to keep fruit pockets intact. Beat butter and sugar until pale and fluffy for soft texture. Adjust frosting consistency with heavy cream or powdered sugar as needed. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and coconut cream.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, party cupcakes, pink frosting, homemade cupcakes, festive dessert

Find it online: https://sofiaspice.com/fluffy-strawberry-champagne-cupcakes-recipe-perfect-for-homemade-parties/