Fluffy Strawberry Champagne Cupcakes with Easy Homemade Buttercream Frosting
Light and airy cupcakes infused with fresh strawberries and champagne, topped with creamy homemade buttercream frosting. Perfect for special occasions or a delightful weekend treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour, sifted
- 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 teaspoon vanilla extract
- ½ cup (120ml) champagne (dry or brut style)
- 1 cup (150g) fresh strawberries, finely chopped
- ¼ cup (60ml) milk, room temperature (or almond milk for dairy-free)
- For the buttercream frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (or coconut cream as substitute)
- Optional: 1 tablespoon champagne for frosting
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Reduce mixer speed to low. Add flour mixture in three parts, alternating with champagne and milk in two parts, starting and ending with flour. Mix just until combined.
- Gently fold in chopped strawberries with a rubber spatula, avoiding breaking them up.
- Spoon batter evenly into cupcake liners, filling about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- To make buttercream frosting: Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed until combined.
- Add vanilla extract and 2 tablespoons heavy cream, then beat on high until fluffy and smooth. Add more cream for lighter consistency or a splash of champagne for extra sparkle.
- Frost cooled cupcakes generously using a piping bag or spatula. Decorate with strawberry slices or edible glitter if desired.
Notes
Use room temperature ingredients for best results. Gently fold strawberries to avoid color bleeding and dense texture. If batter is too thick after adding champagne, add a splash more milk. Store cupcakes in an airtight container at room temperature for up to 2 days or freeze unfrosted for up to 3 months. Let cupcakes sit overnight covered to enhance flavor. Non-alcoholic versions can use sparkling grape juice or club soda.
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 25
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Keywords: strawberry cupcakes, champagne cupcakes, buttercream frosting, fluffy cupcakes, easy cupcake recipe, celebration dessert