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Fluffy Strawberry Champagne Cupcakes with Easy Pink Buttercream Frosting

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These cupcakes are soft, moist, and infused with champagne and fresh strawberries, topped with a silky smooth pink buttercream frosting. Perfect for special occasions or a delightful treat with a bubbly twist.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g), sifted
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (113 g), softened
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 2, room temperature
  • Champagne – ½ cup (120 ml), chilled
  • Whole milk – ¼ cup (60 ml), room temperature
  • Vanilla extract – 1 teaspoon
  • Fresh strawberries – ¾ cup (about 120 g), finely chopped
  • For the Pink Buttercream Frosting:
  • Unsalted butter – 1 cup (227 g), softened
  • Powdered sugar – 3 ½ cups (420 g), sifted
  • Fresh strawberry puree – 3 tablespoons (strained to remove seeds)
  • Vanilla extract – 1 teaspoon
  • Pinch of salt
  • Optional: a few drops of pink gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until pale and fluffy, about 3-4 minutes.
  4. Crack in the eggs one at a time, beating well after each addition.
  5. In a separate small bowl, whisk together the champagne, whole milk, and vanilla extract.
  6. With your mixer on low, add one-third of the dry mixture, followed by half of the champagne mixture. Repeat once more, ending with the last third of the dry ingredients. Mix just until combined.
  7. Gently fold the finely chopped fresh strawberries into the batter with a spatula.
  8. Spoon the batter evenly into the prepared liners, filling about ⅔ full.
  9. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. To prepare the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add sifted powdered sugar, about ½ cup at a time, beating well after each addition.
  13. Add the fresh strawberry puree, vanilla extract, and a pinch of salt. Beat until light and fluffy, roughly 3-4 minutes.
  14. Add a few drops of pink gel food coloring if desired and mix until color is even.
  15. Frost each cooled cupcake generously using a piping bag fitted with a star tip or a spatula.
  16. Optional: decorate with a small fresh strawberry slice or edible glitter.

Notes

Do not overmix the batter to keep cupcakes tender. Use softened butter for best creaming results. Chill champagne before mixing to help batter rise. Pat strawberries dry if very juicy to avoid soggy batter. Let cupcakes cool completely before frosting to prevent melting. Frosting can be made up to 2 days ahead and refrigerated.

Nutrition

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

Find it online: https://jodierecipes.com/fluffy-strawberry-champagne-cupcakes-with-easy-pink-buttercream-frosting-recipe/