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Perfect Strawberry Champagne Mimosa Cupcakes

Strawberry Champagne Mimosa Cupcakes - featured image
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Light, fluffy cupcakes with a subtle champagne zing and fresh strawberry flavor, perfect for celebrations and special occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) champagne (dry brut or sparkling wine)
  • 1 cup (150 g) fresh strawberries, pureed
  • 1/4 cup (60 ml) milk (whole milk preferred, almond or oat milk substitute)
  • For the frosting:
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 2 tbsp (30 ml) champagne
  • Strawberries for garnish, sliced thinly

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Sift together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
  3. Puree 1 cup fresh strawberries using a food processor or blender until smooth; set aside.
  4. In a large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy (3-4 minutes).
  5. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
  6. In a small bowl, mix 1/4 cup milk with 1/2 cup champagne.
  7. Add dry ingredients in three parts alternating with the milk-champagne mixture, beginning and ending with dry ingredients. Mix gently after each addition.
  8. Gently fold in the strawberry puree with a rubber spatula, preserving air in the batter.
  9. Divide batter evenly among cupcake liners, filling about 2/3 full.
  10. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops spring back when touched.
  11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. For frosting, beat 4 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar, then beat in 2 tbsp champagne until creamy and spreadable.
  13. Frost cooled cupcakes using a piping bag or offset spatula and garnish with thinly sliced strawberries.

Notes

Fold champagne gently into the batter to keep cupcakes light and airy. Use room temperature eggs and butter for best texture. Cool cupcakes completely before frosting to prevent melting. Sift powdered sugar for smooth frosting. If batter is too thick, add a splash more champagne or milk. 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, mimosa cupcakes, celebration dessert, party cupcakes, easy cupcakes, festive cupcakes

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