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Fluffy Strawberry Champagne Cupcakes

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Light, fluffy cupcakes infused with fresh strawberry puree and champagne, perfect for special celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) champagne or sparkling wine
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120g) fresh strawberries, pureed
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 3 tablespoons strawberry puree (strained)
  • 2 tablespoons champagne
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. In a small bowl, mix champagne, whole milk, vanilla extract, and strawberry puree.
  6. Add dry ingredients in three parts alternating with the liquid mixture in two parts, starting and ending with dry ingredients. Mix gently after each addition.
  7. Spoon batter into cupcake liners about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when touched.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, strawberry puree, champagne, vanilla extract, and salt. Beat until fluffy and spreadable.
  11. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh strawberry slices or edible glitter if desired.

Notes

Use room temperature eggs and butter for best creaming results. Sift dry ingredients to ensure light, airy crumb. Mix liquids and dry ingredients gently to avoid overmixing. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freeze individually wrapped for up to 2 months.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, fluffy cupcakes, celebration cupcakes, easy cupcake recipe, homemade cupcakes

Find it online: https://lucydishes.com/fluffy-strawberry-champagne-cupcakes-recipe-easy-homemade-for-special-celebrations/