Strawberry Champagne Cupcakes
A Sweet & Elegant Treat for Any Celebration
There’s something undeniably special about Strawberry Champagne Cupcakes. They’re the kind of dessert that instantly elevates any occasion, whether it’s a bridal shower, a birthday, or a cozy night in with something sweet. The delicate champagne-infused cake is soft, light, and perfectly balanced with the natural sweetness of strawberries. And let’s be honest—anything made with a splash of bubbly just feels a little more luxurious!
But the real magic happens when you top these beauties with a silky, champagne-kissed strawberry buttercream. The combination of rich, creamy frosting and the soft, moist cake makes every bite pure bliss. Garnished with a fresh strawberry slice and a touch of edible gold, Strawberry Champagne Cupcakes are just as beautiful as they are delicious. So, whether you’re celebrating something big or simply treating yourself, these cupcakes are guaranteed to make the moment extra special!
Why You’ll Love This Recipe
There’s something truly special about Strawberry Champagne Cupcakes—they aren’t just your average cupcakes; they’re an experience. From the first bite, you’ll taste the light, fluffy texture with a delicate hint of champagne that adds just the right amount of elegance. The subtle bubbly notes complement the natural sweetness of fresh strawberries, creating a dessert that feels both luxurious and comforting at the same time.
But let’s talk about that frosting for a second—because it’s the real star here. The silky, champagne-infused strawberry buttercream is so smooth, so creamy, and so perfectly balanced, you’ll want to eat it by the spoonful (no judgment!). It’s just the right amount of sweetness without being overpowering, and when piped onto a tender cupcake, it creates a bakery-quality treat right in your own kitchen.
And can we just appreciate how stunning these cupcakes are? Whether you’re making them for a bridal shower, Valentine’s Day, New Year’s Eve, a wedding, or just a fancy weekend treat, they look like they belong in a high-end bakery window. That soft pink buttercream, the fresh strawberry on top, and the touch of edible gold flakes? Absolutely gorgeous. These cupcakes are designed to impress, whether you’re serving them at a party or snapping the perfect Instagram-worthy dessert photo.
Another reason to love this recipe? It’s easy to make! You don’t need to be a professional baker to pull these off. The steps are simple, the ingredients are easy to find, and I’ll walk you through everything so you feel confident from start to finish. Plus, I’m giving you plenty of variations and tips to make these your own—so whether you want to make a non-alcoholic version, switch up the flavors, or even turn this into a layer cake, you’ve got options!
Finally, this recipe is just pure fun. There’s something about baking with champagne that makes the whole process feel a little extra special—like you’re celebrating even if there’s no occasion. So go ahead, pop that bottle of bubbly, grab some fresh strawberries, and let’s bake something beautiful together. Because honestly, who doesn’t need a little more Strawberry Champagne Cupcake magic in their life?
Fun Facts & History of Champagne in Baking
When you think of champagne, your mind probably goes straight to toasts, celebrations, and clinking glasses at weddings or New Year’s Eve parties—but did you know that champagne has a long and fascinating history in baking? It’s not just for sipping; this bubbly beverage has been adding elegance and lightness to desserts for centuries. Let’s take a deep dive into the history of baking with champagne, the science behind why it works so well in recipes, and some fun facts you probably didn’t know!
A Touch of Luxury: How Champagne Became a Dessert Ingredient
Champagne has always been a symbol of indulgence and celebration, dating back to French royalty in the 17th century. In fact, it was a favorite drink of King Louis XIV and quickly became associated with the elite. But how did it go from an extravagant drink to an ingredient in desserts?
French pastry chefs were among the first to experiment with champagne in baking, using it to enhance cakes, pastries, and mousses for special occasions. The natural effervescence of champagne made baked goods lighter and airier, while the subtle acidity helped balance out sweetness in desserts. Over time, champagne-infused cakes, macarons, and even frostings became popular in high-end patisseries across France and beyond.
Fast forward to today, and champagne is still a go-to ingredient for sophisticated, celebratory desserts like Strawberry Champagne Cupcakes. Whether it’s used in the batter for moisture and flavor or incorporated into buttercream for a silky texture, champagne brings an undeniable elegance to baked goods.
The Science Behind Baking with Champagne
Ever wondered why champagne works so well in cupcakes, cakes, and even frostings? It’s not just for flavor—there’s actual science at play here!
Champagne Adds Moisture Without Weighing Down the Batter
- Unlike heavy dairy ingredients, champagne is light and slightly acidic, which keeps cakes moist and prevents them from becoming too dense.
The Carbonation Helps Create a Fluffy Texture
- Those tiny bubbles in champagne (aka carbon dioxide) actually work as a natural leavening agent, similar to baking soda or baking powder. This helps cupcakes rise and gives them a soft, airy texture.
The Acidity Enhances Other Flavors
- Champagne has a natural tartness that helps brighten up the flavor of fruits like strawberries, making it the perfect companion for berry-based desserts.
Alcohol Evaporates, Leaving Behind a Concentrated Flavor
- Don’t worry about getting tipsy from your Strawberry Champagne Cupcakes! Most of the alcohol in the champagne bakes off in the oven, leaving behind its unique, slightly fruity essence.
Fun Facts About Champagne in Baking
🥂 Did you know champagne can replace water or milk in most cake recipes? If you ever want to add a little extra luxury to a basic vanilla or white cake, try swapping out part of the liquid for champagne!
🍰 Champagne isn’t just for cupcakes and cakes—it’s also amazing in truffles, ganache, sorbets, and even jellies! Pastry chefs often use it to create decadent chocolate and fruit-based desserts.
🎂 The tradition of using champagne in wedding cakes goes back over 100 years! It was once believed that eating a champagne-infused wedding cake would bring good luck and prosperity to the newlyweds.
🇫🇷 French bakeries have been making champagne macarons for decades. These delicate cookies have a crisp shell and a creamy champagne-spiked filling, making them a sought-after treat in Parisian pâtisseries.
🍾 Not all champagnes taste the same in desserts! Brut (dry) champagne adds a crisp, slightly tart flavor, while a sweeter rosé champagne can bring a light, fruity sweetness to cakes and frostings.
Champagne & Strawberries: A Timeless Pairing
There’s a reason why Strawberry Champagne Cupcakes are such a hit—champagne and strawberries have been a classic pairing for centuries. The slight tartness of strawberries balances the crisp, bubbly notes of champagne, creating a harmonious blend of flavors that works beautifully in desserts.
This combination became especially popular in Hollywood’s Golden Age, when champagne and strawberries were often served at glamorous parties. Today, it remains a symbol of romance and celebration, making it the perfect flavor profile for desserts meant for special occasions.
Try some of our other recipes!
The Secret to Moist Cupcakes: How to Get That Perfect Soft and Fluffy Texture
Certain ingredients play a crucial role in keeping cupcakes soft and moist. Here’s why each one matters:
1. Fat = Moisture & Tenderness
Fat, like butter or oil, coats the flour particles, preventing gluten from overdeveloping (which can make cupcakes tough). Here’s how different fats affect your cupcakes:
- Butter adds flavor and a soft texture.
- Oil makes cupcakes extra moist because it stays liquid at room temperature.
- A combination of both (like we use in Strawberry Champagne Cupcakes) gives you the best of both worlds—flavor and moisture!
2. Sugar = Locks in Moisture
Sugar doesn’t just sweeten cupcakes—it’s also a natural humectant, which means it draws in and retains moisture. That’s why cupcakes with a higher sugar content stay moist longer.
Pro Tip: For even more moisture, you can replace a small portion of sugar with brown sugar, which has more natural moisture due to its molasses content.
3. Eggs = Structure & Softness
Eggs act as a binder and help create a light and airy texture. Too many eggs? Your cupcakes can turn out rubbery. Too few? They might fall apart. The perfect amount gives you a stable yet soft crumb.
4. Dairy = Extra Richness & Softness
Liquids like whole milk, sour cream, buttermilk, or yogurt help create a rich, soft texture.
- Whole milk keeps cupcakes light and fluffy.
- Sour cream or yogurt adds extra moisture and a slight tang that complements champagne beautifully.
- Heavy cream in the frosting makes it silkier and more luxurious.
In Strawberry Champagne Cupcakes, the champagne itself also adds acidity, which helps keep the crumb tender—a little trick bakers love!
Mixing Techniques: How to Avoid Dense or Dry Cupcakes
Even if you have the perfect ingredients, how you mix them together can make or break your cupcakes. Follow these golden rules for the best texture:
1. Don’t Overmix the Batter
Once you add the flour, mix just until combined. Overmixing develops gluten, which can make cupcakes tough and dense instead of soft and fluffy.
✔️ Solution: Mix on low speed and stop as soon as no streaks of flour remain.
2. Use Room Temperature Ingredients
Cold butter, eggs, or milk can mess up the texture by preventing even mixing. Room temperature ingredients blend smoothly, creating a uniform batter.
✔️ Solution: Take out ingredients 30 minutes before baking so they warm up slightly.
3. Cream Butter & Sugar Properly
Beating butter and sugar together whips air into the batter, making cupcakes rise beautifully. If you skip this step or don’t do it long enough, your cupcakes might be flat and dense.
✔️ Solution: Beat the butter and sugar for at least 2-3 minutes, until light and fluffy.
Baking Tips: The Right Oven Method for Moist Cupcakes
Even the perfect batter won’t save your cupcakes if you bake them incorrectly! Follow these baking dos and don’ts:
1. Use the Right Oven Temperature
Baking at too high a temperature can cause cupcakes to dry out. Baking at too low a temperature can make them dense.
✔️ Solution: Always bake at 350°F (175°C) for even rising and a light, fluffy texture.
2. Don’t Overbake
This is the #1 reason cupcakes turn out dry. Just a few extra minutes in the oven can zap all the moisture out of them.
✔️ Solution: Check cupcakes at the 18-minute mark and remove them as soon as a toothpick comes out with a few moist crumbs.
3. Don’t Leave Cupcakes in the Pan Too Long
Leaving cupcakes in a hot pan after baking causes them to continue cooking, leading to dryness.
✔️ Solution: Let cupcakes sit for 5 minutes, then transfer them to a cooling rack.
How to Keep Cupcakes Moist After Baking
So you made the perfect Strawberry Champagne Cupcakes, and now you want them to stay soft and fresh. Here’s how:
✔️ Store in an airtight container – Air dries out cupcakes fast. Use a sealed container to trap moisture.
✔️ Keep at room temperature – Refrigeration can make cupcakes stale faster. Only refrigerate if necessary.
✔️ Brush with simple syrup – A light coat of simple syrup (sugar + champagne) keeps cupcakes extra moist.
✔️ Frost ASAP – Buttercream acts as a moisture seal, so frosting quickly helps prevent drying.
The Best Buttercream Frosting Tips: How to Make It Smooth, Fluffy, and Perfectly Pipeable
Let’s be real—frosting can make or break a cupcake. You could have the softest, fluffiest cake in the world, but if the frosting is too sweet, too stiff, or—worst of all—grainy, it can ruin the entire experience. Strawberry Champagne Cupcakes deserve a buttercream that’s just as luxurious and dreamy as the cupcakes themselves.
So, how do you get that silky-smooth, perfectly spreadable, beautifully piped frosting that looks like it came straight from a professional bakery? I’m going to break it all down—from choosing the right ingredients to fixing common buttercream mistakes—so your frosting turns out light, creamy, and absolutely delicious every single time.
Why Buttercream is Key to the Perfect Cupcake
Frosting isn’t just for decoration—it plays a huge role in the overall taste and texture of a cupcake. A good buttercream should:
✔️ Be smooth and creamy – No lumps, no graininess, just pure silky goodness.
✔️ Hold its shape when piped – You want those beautiful swirls to stay put!
✔️ Balance sweetness – Too much sugar can be overwhelming, so the right ratio is key.
✔️ Enhance the flavor of the cupcake – In this case, it should complement the light champagne-infused cake.
The Secret to Perfect Buttercream: Key Ingredients & Why They Matter
Even though buttercream only has a few ingredients, each one plays an important role in getting the perfect consistency.
1. Butter: The Foundation of Buttercream
- Use high-quality, unsalted butter for the best flavor.
- Room temperature is a must—cold butter won’t mix properly, and melted butter will make frosting soupy.
- Want extra silky frosting? Whip the butter alone for 2-3 minutes before adding sugar. This helps it become extra fluffy.
2. Powdered Sugar: The Sweet Factor
- Powdered sugar thickens the buttercream and gives it that classic structure.
- Sift it before mixing to avoid lumps.
- Don’t add too much at once—gradually mixing it in prevents a grainy texture.
3. Champagne Reduction: The Flavor Booster
- Champagne gives the buttercream a subtle, sophisticated flavor without making it runny.
- Reduce the champagne on the stove until it’s concentrated—this helps intensify the flavor without adding too much liquid.
- Make sure the champagne reduction is completely cool before adding it to the frosting (warm liquid = melted buttercream disaster!).
4. Heavy Cream: The Secret to Fluffiness
- A splash of heavy cream makes buttercream lighter, smoother, and easier to pipe.
- Add it gradually—a little goes a long way in adjusting the consistency.
5. Vanilla Extract & Salt: The Balancers
- A tiny pinch of salt cuts through the sweetness and enhances the champagne flavor.
- Vanilla extract rounds out the buttercream with a warm, rich taste.
Mixing Techniques: How to Make Buttercream Ultra Smooth & Fluffy
The way you mix your frosting can make all the difference between a silky, dreamy buttercream and a grainy, stiff mess. Follow these steps for the best results:
1. Whip the Butter First
✔️ Start by beating just the butter for 2-3 minutes until it’s pale and fluffy. This aerates the butter and prevents a heavy texture.
2. Sift the Powdered Sugar
✔️ Sifting removes any lumps so the buttercream stays ultra-smooth. Never skip this step!
3. Add Sugar in Small Batches
✔️ Mix on low speed after each addition to avoid powdered sugar explosions. Once fully combined, increase speed to make it light and airy.
4. Slowly Incorporate Champagne & Heavy Cream
✔️ Add champagne reduction and heavy cream gradually, one tablespoon at a time. This prevents the frosting from becoming too thin.
5. Whip Until Light & Fluffy
✔️ Beat for at least 2-3 minutes once everything is incorporated. This ensures a smooth, spreadable buttercream with a silky texture.
Fixing Common Buttercream Problems
Even the best bakers run into issues with buttercream. Here’s how to fix the most common mistakes:
1. My Buttercream is Too Thick or Stiff
✔️ Solution: Add 1 tablespoon of heavy cream or milk at a time until it reaches the desired consistency.
2. My Buttercream is Too Runny or Won’t Hold Its Shape
✔️ Solution: Add ¼ cup more powdered sugar to thicken it up. If it’s still soft, chill it for 15 minutes, then try again.
3. My Buttercream is Grainy or Gritty
✔️ Solution: This happens when powdered sugar isn’t fully dissolved. Beat it for a few extra minutes, or try adding a tiny bit of warm heavy cream to help smooth it out.
4. My Buttercream is Too Sweet
✔️ Solution: A pinch of salt or a splash of lemon juice can balance out the sweetness without changing the flavor.
How to Get That Bakery-Style Look: Piping & Decorating Tips
Now that you have the perfect buttercream, let’s talk about how to make your cupcakes look as beautiful as they taste!
1. Use the Right Piping Tip
- For classic swirls, use a 1M star tip.
- For a smooth dome, use a large round tip.
2. Fill Your Piping Bag Correctly
- Don’t overfill—about halfway full is perfect.
- Twist the top and squeeze from the top, not the middle.
3. Create the Perfect Frosting Swirl
- Start in the center of the cupcake and pipe outward in a spiral motion.
- Once you reach the edge, lift slightly and swirl inward to create that bakery-style peak.
4. Add the Finishing Touches
- Fresh strawberry slices add color and flavor.
- A sprinkle of edible gold flakes gives them a luxe touch.
- A light dusting of powdered sugar makes them look extra fancy.
Cupcake Pairing Suggestions: The Best Drinks to Serve with Strawberry Champagne Cupcakes
There’s nothing better than a perfectly paired dessert and drink—it can enhance the flavors, balance the sweetness, and create a more luxurious experience. Since Strawberry Champagne Cupcakes already have a light, fruity, and bubbly essence, pairing them with the right beverage can make them even more delightful. Whether you’re serving these cupcakes at a party, a brunch, or just treating yourself to a fancy dessert, the right drink can elevate the experience to the next level.
So, what’s the best drink to enjoy with these cupcakes? Let’s break it down into a few perfect pairings based on different occasions, preferences, and flavors!
1. Classic Champagne or Sparkling Wine 🍾
Let’s start with the most obvious and perfect pairing—champagne! Since these cupcakes are made with champagne in the batter and frosting, serving them with a glass of bubbly will bring out those subtle notes of fruit, vanilla, and light acidity that make them so delicious.
Why It Works:
- Champagne has a crisp, refreshing taste that balances out the sweetness of the frosting.
- The effervescence (bubbles) helps cleanse the palate between bites, so the cupcakes never feel too rich.
- Dry champagnes, such as Brut or Extra Brut, work best because they have a slight acidity that enhances the natural strawberry flavors.
Best Champagnes to Try:
- Moët & Chandon Brut Imperial – Crisp, light, and refreshing.
- Veuve Clicquot Yellow Label – A classic with notes of citrus and vanilla.
- Dom Pérignon – If you’re feeling extra fancy, this is a luxurious choice!
Pro Tip: Serve the champagne chilled (around 45°F) to keep it refreshing and balanced against the sweetness of the cupcake.
2. Rosé Wine or Sparkling Rosé 🍷
If champagne isn’t your thing, a rosé wine (especially a sparkling rosé) is a fantastic alternative. Rosé has a light, fruity profile with flavors of strawberry, raspberry, and citrus, which naturally complement the fresh strawberries in the cupcakes.
Why It Works:
- The bright, fruity notes of rosé pair beautifully with the strawberries in the cupcakes.
- A slightly dry rosé prevents the pairing from becoming too sweet.
- Sparkling rosé adds the same bubbly effect as champagne, keeping things light and refreshing.
Best Rosés to Try:
- La Vieille Ferme Rosé – A budget-friendly, dry rosé with red fruit flavors.
- Whispering Angel Rosé – A high-quality, light rosé that’s perfect for summer desserts.
- Bottega Sparkling Rosé – A sparkling rosé with delicate bubbles and a strawberry-forward flavor.
Pro Tip: If serving still rosé, chill it to about 50°F for a refreshing pairing.
3. Strawberry or Raspberry Lemonade 🍋
Looking for a non-alcoholic option? A homemade strawberry or raspberry lemonade is a fantastic way to balance the sweetness of the cupcakes with a hint of tartness. The citrus from the lemon enhances the fruity flavors of the cupcakes while keeping everything bright and refreshing.
Why It Works:
- The tangy, citrusy notes help cut through the richness of the buttercream.
- The strawberry or raspberry flavors naturally complement the fresh berries in the cupcakes.
- It’s kid-friendly and perfect for brunches, baby showers, or summer gatherings.
How to Make It:
For a quick and easy strawberry lemonade, mix together:
✔️ 1 cup fresh lemon juice
✔️ ½ cup mashed strawberries
✔️ ½ cup sugar (adjust to taste)
✔️ 4 cups cold water
✔️ Ice and fresh strawberry slices for garnish
Pro Tip: Add sparkling water for a bubbly effect that mimics champagne!
4. Vanilla or Strawberry Milkshake 🍓🥛
If you want something rich and indulgent, a creamy milkshake is an excellent choice! The thick, smooth texture of a strawberry or vanilla milkshake complements the light, airy texture of the cupcakes, making each bite feel even more luxurious.
Why It Works:
- The creamy base of the milkshake pairs beautifully with the buttercream frosting.
- Vanilla enhances the light, floral notes of the champagne in the cupcakes.
- If using a strawberry milkshake, it deepens the berry flavor for an extra fruity experience.
Best Milkshake Ideas:
- Classic Vanilla Milkshake – Simple, smooth, and a great neutral pairing.
- Strawberry Shortcake Milkshake – Blend vanilla ice cream with fresh strawberries and a little crushed graham cracker for a “shortcake” twist.
- Strawberry Champagne Mocktail Milkshake – Add a splash of sparkling water or non-alcoholic sparkling wine for a fun twist!
Pro Tip: Serve in a small glass with a straw for a fun, diner-style presentation!
5. Earl Grey or Jasmine Tea 🍵
If you prefer a warm beverage with your dessert, tea can be a surprisingly elegant and complementary pairing. Light floral teas, such as Earl Grey or jasmine tea, work particularly well with Strawberry Champagne Cupcakes because they enhance the subtle floral and fruity notes without overwhelming the palate.
Why It Works:
- The floral notes of Earl Grey (from bergamot citrus) balance beautifully with the champagne-infused cupcakes.
- Jasmine tea has a delicate, slightly sweet aroma that enhances the strawberries.
- Tea is a great option for afternoon tea parties or bridal showers.
Best Teas to Try:
- Earl Grey Tea with a splash of milk – Softens the citrusy notes and adds creaminess.
- Jasmine Green Tea – Light and floral, enhancing the delicate flavors of the cupcakes.
- Hibiscus Tea (iced or hot) – A fruit-forward tea that pairs beautifully with strawberries.
Pro Tip: Serve tea without added sugar so it doesn’t compete with the cupcake’s sweetness.
FAQs: Everything You Need to Know About Strawberry Champagne Cupcakes
I get it—baking can sometimes feel like a science experiment, and when champagne is involved, there are even more questions that come up! From substitutions to storage tips, I’ve compiled a list of the most frequently asked questions about Strawberry Champagne Cupcakes so you can bake with confidence. Let’s dive in!
1. Can I Make These Cupcakes Without Alcohol?
Absolutely! If you want a non-alcoholic version, there are a few great substitutions for champagne that still give the cupcakes a delicious, slightly fruity flavor:
✔️ Sparkling white grape juice – Mimics the light, bubbly sweetness of champagne.
✔️ Sparkling apple cider – Adds a bit of acidity and fruitiness.
✔️ Club soda + a splash of vanilla extract – Helps keep the cupcakes light and airy.
✔️ A champagne extract – If you want the champagne flavor without the alcohol, a few drops of extract work wonders!
Pro Tip: If making these cupcakes for kids or non-drinkers, swap out the champagne in both the batter and the frosting for one of the options above.
2. What’s the Best Type of Champagne to Use?
The best champagne for baking is one that is dry (Brut or Extra Brut) rather than sweet. Since we’re already adding sugar to the batter and frosting, using a drier champagne keeps the flavors balanced.
Here are a few great options:
🥂 Brut Champagne – Crisp and light, perfect for baking.
🥂 Prosecco – Slightly fruitier but still dry and refreshing.
🥂 Sparkling Rosé – Adds a subtle pink hue and berry-like sweetness.
Avoid using very sweet champagnes like Moscato, as they can make the cupcakes overly sugary.
3. Can I Make the Batter Ahead of Time?
It’s best to bake the cupcakes as soon as you mix the batter because the champagne’s bubbles help create a light texture, and they will fade if the batter sits too long.
However, if you need to prep ahead:
✔️ You can measure out and mix your dry ingredients in advance.
✔️ You can whisk together the wet ingredients separately and store them in the fridge.
✔️ When ready to bake, simply mix the wet and dry ingredients together right before filling your cupcake liners.
4. Can I Turn This Recipe into a Cake Instead of Cupcakes?
Yes! If you’d rather make a full-sized Strawberry Champagne Cake, here’s how:
✔️ Double the recipe to make a standard two-layer 8-inch cake.
✔️ Bake at 350°F (175°C) for 28-32 minutes, checking with a toothpick for doneness.
✔️ Frost the cake with the champagne buttercream and decorate with fresh strawberries.
Pro Tip: For extra moisture, brush the cake layers with a little champagne simple syrup before frosting!
5. Why Did My Cupcakes Turn Out Dry?
There are a few reasons cupcakes might turn out dry, but don’t worry—here’s how to avoid it next time:
🚫 Overbaking – Even 1-2 extra minutes in the oven can dry them out. Always check at 18 minutes and remove as soon as a toothpick comes out with just a few moist crumbs.
🚫 Overmixing the batter – Stir just until combined after adding the flour. Overmixing develops too much gluten, making the cupcakes tough.
🚫 Not enough moisture – If your batter looks too thick, add a splash of milk or champagne to loosen it up.
Pro Tip: Storing cupcakes in an airtight container helps keep them moist longer!
6. Can I Use Frozen Strawberries Instead of Fresh?
Yes, but fresh strawberries are best for the brightest flavor and best texture. If you’re using frozen:
✔️ Thaw them completely and pat them dry to remove excess moisture.
✔️ Chop them finely before adding them to the batter.
✔️ Use them only in the batter, as frozen berries won’t work well for garnish.
7. Can I Make the Frosting in Advance?
Yes! Champagne buttercream actually tastes even better after it sits for a few hours because the flavors develop.
To make ahead:
✔️ Store the buttercream in an airtight container in the fridge for up to 3 days.
✔️ When ready to use, let it come to room temperature, then beat it again for 1-2 minutes to restore its fluffy texture.
✔️ If it feels too thick, add a splash of heavy cream or milk and beat until smooth.
8. Why is My Buttercream Too Runny?
If your buttercream is too soft and won’t hold its shape, try these fixes:
🚫 Did you add too much liquid? Add ¼ cup more powdered sugar to thicken it.
🚫 Is your butter too warm? Pop the frosting in the fridge for 15 minutes, then re-whip it.
🚫 Are you in a hot climate? Buttercream can melt in warm kitchens—keep it cool before piping.
9. Can I Freeze These Cupcakes?
Yes! If you want to make cupcakes ahead of time, freezing is a great option.
✔️ Unfrosted cupcakes: Let them cool completely, then store in an airtight container in the freezer for up to 3 months.
✔️ Frosted cupcakes: Place in a single layer in the freezer for 30 minutes to firm up, then store in an airtight container.
✔️ Thawing: Let them come to room temperature naturally before serving.
Pro Tip: If freezing buttercream separately, re-whip it after thawing for the best texture!
10. Can I Add More Champagne for a Stronger Flavor?
You can, but be careful not to add too much liquid to the batter, or it may become too runny.
✔️ If you want a stronger champagne flavor, increase the champagne reduction in the frosting instead! The frosting holds flavor better than the cake.
✔️ Another trick? Brush the baked cupcakes with champagne simple syrup for extra flavor
Strawberry Champagne Cupcakes
Equipment
- Mixing Bowls: One large for wet ingredients, one medium for dry ingredients.
- Measuring cups & spoons : To ensure accurate ingredient measurements.
- Electric Mixer or Stand Mixer: Makes creaming butter and sugar easier and helps create a light, fluffy batter.
- Whisk: For evenly mixing dry ingredients before combining with wet ingredients.
- Spatula: To fold in ingredients and scrape down the bowl.
- Muffin Tin (12-cup): Holds the cupcake liners and ensures even baking.
- Cupcake Liners: Prevents sticking and makes for easy serving.
- Ice Cream Scoop or Spoon: Helps evenly portion out the batter into cupcake liners.
- Small Saucepan: To reduce the champagne for a more concentrated flavor.
- Fine Mesh Strainer: Optional, but useful for straining out any pulp if using fresh strawberry purée.
- Electric Mixer or Stand Mixer: Essential for whipping butter and powdered sugar to get that smooth, fluffy texture.
- Piping Bag & Piping Tips: For decorating; a 1M star tip works great for classic cupcake swirls.
- Offset Spatula: If you prefer spreading frosting instead of piping.
- Sharp Knife: For slicing fresh strawberries to use as garnish.
- Edible Gold Flakes or Sprinkles: Optional, but adds an elegant touch.
- Cupcake Stand or Serving Platter: Show off your beautiful cupcakes!
Ingredients
For the Cupcakes
- 1 ¾ cups 220g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml champagne (or sparkling wine)
- ½ cup 120ml whole milk
- ½ cup 120g fresh strawberries, finely chopped
For the Champagne Buttercream Frosting
- 1 cup 230g unsalted butter, softened
- 3 ½ cups 450g powdered sugar
- ¼ cup 60ml champagne (reduce to intensify flavor)
- 1 tsp vanilla extract
- 1 tbsp heavy cream if needed for consistency
- Pinch of salt
For Garnish:
- Fresh strawberries sliced or whole
- Edible gold flakes or sprinkles optional
Instructions
- Step 1: Prepare the Champagne Reduction
- To intensify the champagne flavor in the frosting, you can reduce it first.
- Pour ½ cup of champagne into a small saucepan and simmer over medium heat.
- Let it cook until reduced to ¼ cup, about 6-8 minutes.
- Set it aside to cool completely before adding it to the frosting.
- Step 2: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Slowly mix in the dry ingredients, alternating with champagne and milk until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 3: Prepare the Champagne Buttercream Frosting
- In a large bowl, beat the butter until creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed.
- Pour in the cooled champagne reduction, vanilla extract, and a pinch of salt, then beat until smooth.
- If the frosting is too thick, add 1 tablespoon of heavy cream to reach your desired consistency.
- Step 4: Frost and Decorate
- Pipe or spread the champagne buttercream frosting onto the cooled cupcakes.
- Garnish with fresh strawberries and a sprinkle of edible gold flakes for an extra touch of elegance.
- Serve and enjoy your delightful Strawberry Champagne Cupcakes!
Notes
Make-Ahead Instructions:
If you’re prepping for a special occasion or just want to save time, you can easily make these Strawberry Champagne Cupcakes in advance: ✔️ Cupcakes: Bake the cupcakes up to 2 days ahead and store them at room temperature in an airtight container. If you need to keep them longer, refrigerate for up to 4 days or freeze for up to 3 months.✔️ Frosting: The champagne buttercream can be made up to 3 days ahead and stored in an airtight container in the fridge. Before using, let it come to room temperature and beat it again to restore its creamy texture.
✔️ Champagne Reduction: If reducing champagne for the frosting, you can do this several days in advance and store it in a sealed container in the fridge.
How to Store Strawberry Champagne Cupcakes:
✔️ At Room Temperature: If unfrosted, store in an airtight container for up to 2 days. Once frosted, they’re best enjoyed within 24 hours if kept at room temperature.✔️ In the Refrigerator: Store frosted cupcakes in an airtight container for up to 4 days. Let them sit at room temperature for 20-30 minutes before serving to soften the buttercream.
✔️ In the Freezer:
- Unfrosted Cupcakes: Freeze in an airtight container or wrapped individually for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Frosted Cupcakes: Place on a baking sheet and freeze for 30 minutes to harden the frosting, then transfer to an airtight container and store for up to 3 months. Thaw in the fridge overnight and let them come to room temperature before serving.
A Sweet Celebration in Every Bite
Baking is more than just following a recipe—it’s about creating moments of joy, connection, and celebration. Whether you’re making these Strawberry Champagne Cupcakes for a special occasion, a gathering with friends, or just as a well-deserved treat for yourself, every bite is a little reminder to savor life’s sweet moments.
From the light, fluffy cake infused with bubbly champagne to the silky, strawberry-kissed buttercream, these cupcakes are all about bringing a touch of elegance and fun to your table. They’re proof that a simple dessert can feel extra special, and that sometimes, the best way to celebrate is with something homemade, beautiful, and utterly delicious.
So go ahead—pop some champagne, whip up a batch, and enjoy every moment. And if you do make these, I’d love to hear about it! Leave a comment, share a photo, or tag me on social media. Let’s keep baking, sharing, and making life a little sweeter together.
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