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Fluffy Strawberry Champagne Cupcakes Recipe with Easy Berry Buttercream Frosting

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Light, airy strawberry champagne cupcakes topped with a creamy berry buttercream frosting, perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (75g) fresh strawberries, finely chopped
  • ¼ cup (60ml) champagne, chilled (or sparkling white grape juice as non-alcoholic alternative)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted (for frosting)
  • ½ cup (75g) fresh mixed berries, pureed and strained (for frosting)
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Optional: 1 teaspoon lemon juice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. If mixture curdles, add a tablespoon of flour to stabilize.
  5. Stir in vanilla extract and chilled champagne. Batter may bubble lightly.
  6. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
  7. Fold in chopped strawberries gently with a rubber spatula.
  8. Fill cupcake liners about two-thirds full with batter.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be golden and spring back when pressed.
  10. Cool cupcakes completely on a wire rack, about 30 minutes.
  11. For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed.
  12. Add strained berry puree, vanilla extract, pinch of salt, and optional lemon juice. Beat on medium-high until light and fluffy, about 5 minutes.
  13. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh berries if desired.

Notes

Do not skip sifting dry ingredients to keep cupcakes light. Use room temperature eggs and milk for smooth batter. Fold strawberries gently to keep texture. Check cupcakes starting at 18 minutes to avoid drying out. Chill frosting if too soft or add milk if too stiff. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, berry buttercream frosting, fluffy cupcakes, celebration dessert, easy cupcakes

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