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Light and Fluffy Strawberry Champagne Cupcakes with Pink Frosting

strawberry champagne cupcakes - featured image
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These cupcakes are soft and airy with a subtle champagne sparkle and fresh strawberry sweetness, topped with a light, creamy pink frosting. Perfect for parties or a special treat any day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (about 150g) fresh strawberries, finely chopped
  • ¼ cup (60ml) champagne (dry or brut style)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk, room temperature (whole milk preferred)
  • For the Pink Frosting:
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons fresh strawberry puree
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gently fold in the finely chopped strawberries using a spatula, being careful not to overmix.
  6. Slowly add the champagne and milk alternately with the dry ingredients, starting and ending with the dry ingredients. Mix gently until smooth and pourable but not runny.
  7. Spoon the batter evenly into the cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes are lightly golden.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To prepare frosting, beat softened butter until creamy. Gradually add powdered sugar, beating well.
  11. Mix in strawberry puree and vanilla extract. Add heavy cream or milk 1 tablespoon at a time until desired consistency is reached.
  12. Pipe or spread frosting onto cooled cupcakes. Garnish with a fresh strawberry slice or edible glitter if desired.

Notes

Let champagne sit out for a few minutes before adding to calm bubbles. Finely chop strawberries to avoid wet batter. Use room temperature ingredients for best texture. Avoid overmixing to keep cupcakes light. Adjust frosting consistency with milk or powdered sugar as needed. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use vegan butter and almond or coconut milk.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, party cupcakes, pink frosting, light cupcakes, fluffy cupcakes, easy dessert

Find it online: https://norasfoods.com/light-and-fluffy-strawberry-champagne-cupcakes-recipe-for-perfect-party-treats/