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Strawberry Champagne Cupcakes

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Light, fluffy cupcakes bursting with sweet strawberries and topped with bubbly champagne frosting, perfect for celebrations and special occasions.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons (6g) baking powder
  • ¼ teaspoon (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) champagne, preferably brut
  • 1 cup (150g) fresh strawberries, diced small
  • ½ cup (120ml) buttermilk
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) champagne (for frosting)
  • 2 tablespoons (30ml) strawberry puree, fresh or thawed frozen
  • ½ teaspoon (2.5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream the softened butter and granulated sugar in a large bowl using an electric mixer on medium speed for 3-4 minutes until pale and fluffy.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and liquids: add one-third of the flour mixture, then half of the buttermilk, followed by another third of the flour, the champagne, and finish with the remaining flour and buttermilk. Mix gently after each addition until just combined.
  6. Gently fold in the diced strawberries using a spatula to keep chunks intact.
  7. Fill cupcake liners about two-thirds full with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make the bubbly frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with champagne, strawberry puree, vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until light, fluffy, and spreadable. Adjust consistency by adding more powdered sugar or champagne as needed.
  11. Pipe or spread the frosting onto cooled cupcakes. Optionally, garnish with a fresh strawberry slice or edible glitter.

Notes

Use softened butter, not melted, for best creaming results. Fold strawberries gently to keep them intact and avoid watery batter. Use dry brut champagne for balanced sweetness. If frosting is too soft, chill for 10 minutes and re-whip before decorating. Cool cupcakes completely before frosting to prevent melting.

Nutrition

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

Find it online: https://pokirecipes.com/strawberry-champagne-cupcakes-recipe-easy-5-step-guide-for-perfect-bubbly-frosting/