Print

Light and Fluffy Strawberry Champagne Cupcakes Easy Homemade Buttercream Recipe

Strawberry Champagne Cupcakes - featured image
Print Recipe

These light and fluffy strawberry champagne cupcakes feature a delicate strawberry flavor with subtle champagne notes, topped with a silky smooth homemade buttercream frosting. Perfect for special occasions or any celebration.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature (can substitute with almond milk)
  • ¼ cup (60ml) champagne (dry brut preferred)
  • ½ cup (120g) fresh strawberries, pureed
  • 1 tsp pure vanilla extract
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tbsp heavy cream or milk
  • ½ tsp pure vanilla extract (for buttercream)
  • Pinch of salt
  • Optional: a drop of pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, baking powder, and salt in a large bowl. Set aside.
  3. Beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract.
  5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until incorporated.
  6. Gently fold in strawberry puree and champagne using a rubber spatula.
  7. Fill cupcake liners about 2/3 full with batter.
  8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and tops spring back when pressed.
  9. Cool cupcakes completely on a wire rack for at least 30 minutes before frosting.
  10. For buttercream, beat softened butter on medium speed until creamy (about 2 minutes).
  11. Gradually add powdered sugar one cup at a time, alternating with heavy cream, vanilla, and salt.
  12. Beat on high speed for 3-4 minutes until light and fluffy. Add pink food coloring if desired.
  13. Frost cooled cupcakes using a piping bag or knife. Optionally top with fresh strawberry or edible glitter.

Notes

Use room temperature eggs and butter for best texture. Fold strawberry puree gently to keep batter airy. Use dry brut champagne or dry sparkling wine like prosecco or cava. Frost cupcakes only after they have completely cooled to prevent melting. If batter is too thick after adding puree, add a splash more milk. Tent cupcakes with foil if browning too fast.

Nutrition

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

Find it online: https://evabakery.com/light-and-fluffy-strawberry-champagne-cupcakes-easy-homemade-buttercream-recipe/