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Light and Fluffy Strawberry Champagne Cupcakes Easy Homemade Pink Buttercream Recipe

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These light and fluffy strawberry champagne cupcakes feature a moist champagne-infused batter and a whipped pink buttercream frosting with a hint of strawberry, perfect for special occasions and crowd-pleasing treats.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) champagne or sparkling wine (dry)
  • ½ cup (about 75 g) fresh strawberries, finely chopped
  • ¼ cup (60 ml) whole milk (or almond milk for dairy-free)
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for buttercream)
  • 3 tablespoons strawberry puree or jam
  • A pinch of salt
  • Pink food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a medium bowl, sift together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract. Mix just until combined.
  5. Alternate adding the flour mixture and ½ cup champagne to the batter, starting and ending with flour. Mix on low speed after each addition to keep batter airy.
  6. Gently fold in ½ cup finely chopped fresh strawberries using a spatula, being careful not to overmix.
  7. Spoon batter evenly into the 12 cupcake liners, filling about 2/3 full.
  8. Bake for 18-22 minutes until golden and a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
  9. Transfer cupcakes to a wire rack and cool completely before frosting.
  10. To make the pink buttercream, beat 1 cup softened butter until creamy. Gradually add 3-4 cups sifted powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 3 tablespoons strawberry puree or jam. Add pink food coloring if desired. Beat on high until fluffy, about 3-5 minutes.
  11. Frost cupcakes using a piping bag or knife. Optionally garnish with a fresh strawberry slice or edible glitter.

Notes

Use room temperature ingredients for best texture. Use a dry champagne or sparkling wine for balanced sweetness; sparkling grape juice is a good non-alcoholic substitute. Gently fold in strawberries to keep batter light. Let cupcakes cool completely before frosting to prevent melting. If batter is too thick after adding champagne, add up to 2 tablespoons more milk to loosen without losing fluffiness. Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze unfrosted for up to 2 months.

Nutrition

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

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