Strawberry Champagne Cupcakes
These Strawberry Champagne Cupcakes are light, fluffy, and infused with a touch of bubbly for an elegant twist on a classic treat. Topped with a silky champagne buttercream and fresh strawberries, they’re the perfect dessert for celebrations, date nights, or just because you deserve something special. Whether you’re baking for a party or indulging in a little homemade luxury, these cupcakes are guaranteed to impress!
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.