Description
These festive cupcakes feature a tender, champagne-infused crumb and a creamy strawberry buttercream made with real freeze-dried strawberries. Perfect for celebrations, birthdays, or any day you want to feel fancy, they’re easy to make and guaranteed to impress.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) pink champagne or sparkling rosé
- 1/4 cup (60ml) whole milk, room temperature (or almond milk)
- 2–3 drops pink gel food coloring (optional)
- 1 cup (226g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted
- 1/4 cup (15g) freeze-dried strawberries, crushed to powder
- 2–3 tbsp (30-45ml) milk or heavy cream (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Few drops pink gel food coloring (optional, for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a small measuring cup, combine pink champagne and milk. Add food coloring if using.
- With mixer on low, alternate adding half the flour mixture and half the champagne-milk mixture to the butter mixture. Repeat with remaining flour and liquid, mixing until just combined.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 16-18 minutes, until tops are springy and a toothpick comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing on low.
- Add freeze-dried strawberry powder, milk or cream, vanilla, and salt. Beat until light and fluffy (2-3 minutes). Adjust consistency with more milk or powdered sugar as needed.
- Transfer buttercream to a piping bag fitted with a large star tip. Pipe swirls onto cooled cupcakes.
- Decorate with pink sprinkles, fresh strawberry slices, or edible glitter if desired.
Notes
For gluten-free cupcakes, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and almond or oat milk. If using fresh strawberries in the buttercream, puree and strain, then reduce added milk. Don’t overmix the batter for best texture. Buttercream can be made ahead and re-whipped before piping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 39
- Fiber: 1
- Protein: 3
Keywords: pink champagne cupcakes, strawberry buttercream, party dessert, birthday cupcakes, easy cupcake recipe, champagne dessert, festive cupcakes