Perfect Champagne Strawberry Cupcakes
Delightful champagne-infused cupcakes paired with fresh strawberries and a light strawberry frosting, perfect for New Year’s Eve or any celebration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) champagne (dry or brut)
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh strawberries, diced
- For the frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (60ml) fresh strawberry puree
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated sugar until pale and fluffy, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides as needed.
- Stir in vanilla extract, then slowly add champagne. The batter will be thin, which is perfect.
- Gradually fold in the dry ingredients and diced strawberries gently with a spatula, avoiding overmixing.
- Spoon the batter evenly into the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- To prepare frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in strawberry puree, vanilla extract, and salt. Adjust thickness if needed.
- Frost the cooled cupcakes generously and garnish with a fresh strawberry slice or edible glitter.
Notes
Do not overmix after adding flour to keep cupcakes tender. Use room temperature eggs and butter for smooth batter. Choose dry or brut champagne for best flavor. Pat strawberries dry if very wet to avoid soggy cupcakes. Cool cupcakes completely before frosting to prevent melting. For gluten-free, substitute flour with gluten-free blend; for vegan, use dairy-free butter and coconut yogurt instead of eggs.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Fat: 9
- Carbohydrates: 32
- Protein: 2
Keywords: champagne cupcakes, strawberry cupcakes, New Year's Eve dessert, festive cupcakes, easy cupcake recipe, holiday dessert