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Light and Fluffy Strawberry Champagne Cupcakes

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These strawberry champagne cupcakes are light, fluffy, and perfect for summer parties. They combine fresh strawberries and bubbly champagne for a festive and elegant treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) champagne, chilled (Brut or dry style)
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 150 g) fresh strawberries, diced
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (250 g) powdered sugar, sifted
  • 2 to 3 tablespoons (30–45 ml) champagne (for frosting)
  • 2 tablespoons strawberry puree (optional, for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients in three parts, alternating with champagne and milk, starting and ending with dry ingredients. Mix gently on low speed.
  6. Fold in diced strawberries gently with a spatula, being careful not to break them up.
  7. Spoon batter evenly into muffin cups, filling about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat softened butter until creamy. Gradually add powdered sugar, then champagne and strawberry puree (if using). Add a pinch of salt and beat until light and fluffy. Adjust champagne for desired consistency.
  10. Frost cooled cupcakes by piping or spreading the frosting. Garnish with strawberry slices or edible glitter if desired.

Notes

Use softened butter at room temperature for best fluffiness. Use dry Brut champagne for subtle acidity and bubbles. Do not overmix batter after adding flour to avoid tough cupcakes. Fold strawberries gently to keep chunks intact. Check cupcakes starting at 18 minutes to avoid drying out. Frost cupcakes only when fully cooled to prevent melting frosting. For dairy-free or gluten-free versions, substitute ingredients as noted. If batter is too runny, add 1-2 tablespoons flour to firm it up.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, party cupcakes, light cupcakes, fluffy cupcakes, summer dessert, easy cupcakes

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