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Champagne Cupcakes with Strawberry Frosting Recipe

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3.9 from 64 reviews

  • Author: Maggie
  • Total Time: 40 minutes
  • Yield: 18 servings

Description

Delight in these elegant Champagne Cupcakes topped with a luscious Strawberry Frosting. Perfect for celebrations or a special treat, the tender cupcakes infused with bubbly champagne pair beautifully with a sweet, fresh strawberry-flavored buttercream, creating a light and festive dessert.

Ingredients

Cupcakes

  • 2 cups all purpose flour
  • 2 sticks unsalted butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 cup Champagne
  • 2/3 cup whole milk

Strawberry Frosting

  • 1 lb 10 oz confectioner’s sugar
  • 12 oz salted butter (room temperature)
  • 8 oz fresh strawberries (plus extra for decoration)
  • 1-2 Tbsp heavy cream

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cupcakes.
  2. Prepare Batter: Line a cupcake pan with liners or spray with nonstick cooking spray. In a large bowl, use an electric hand mixer on medium-high speed to beat the room temperature butter and granulated sugar until fluffy, scraping the sides down with a spatula as needed. Beat in the eggs one at a time, then add the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
  4. Add Champagne: Gently fold the Champagne into the batter until combined. It’s normal for the batter to be slightly lumpy.
  5. Bake Cupcakes: Spoon the batter into the cupcake liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Make Strawberry Puree: While cupcakes cool, hull the strawberries and puree them in a blender until smooth to prepare for the frosting.
  7. Prepare Frosting: In the bowl of a stand mixer with the paddle attachment, beat the salted butter and confectioner’s sugar together until creamy. Slowly beat in the strawberry puree until smooth. Add heavy cream one tablespoon at a time as needed to reach the desired piping consistency.
  8. Frost Cupcakes: Transfer the frosting to a piping bag or a Ziploc bag with the corner cut off and pipe in a circular motion atop each cooled cupcake.
  9. Decorate: Garnish the frosted cupcakes with red or gold sprinkles and top each with fresh strawberry slices for a festive finish.

Notes

  • Room temperature butter is important for creaming to ensure a light, fluffy cupcake texture.
  • Use a good quality Champagne for the best flavor infusion in the cupcakes.
  • If you prefer non-alcoholic, replace Champagne with sparkling white grape juice.
  • Adjust heavy cream in the frosting to achieve the preferred consistency for piping.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Let cupcakes come to room temperature before serving for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/champagne-cupcakes-with-strawberry-frosting-recipe/