Strawberry Champagne Cupcakes

Oh, you’re going to love these!

Strawberry Champagne Cupcakes are the perfect mix of fancy and fun.

Whether you’re celebrating a birthday, hosting a brunch, or just want to feel a little extra, these cupcakes bring all the sparkle.

They’re light, fluffy, and have just a hint of champagne flavor, topped with the dreamiest strawberry buttercream.

And don’t worry, they’re easier to make than they sound!

Let’s get baking and add a little bubbly to your dessert table.

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup champagne (or sparkling wine)
¼ cup whole milk
1 tsp vanilla extract

For the Strawberry Buttercream:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
3 tbsp fresh strawberry puree
1 tbsp champagne (optional)
1 tsp vanilla extract
Pinch of salt

Optional Toppings:

Fresh strawberries (halved)
Edible gold glitter or sprinkles

Pro Tips

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temp. It makes the batter smooth and fluffy.
Champagne Options: Any sparkling wine works here—use what you love to drink! If you need it kid-friendly, swap the champagne for sparkling apple cider.
Strawberry Puree: Fresh strawberries give the best flavor for the frosting. Blend them up and strain if needed for a smooth finish.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cupcakes light and tender.
Pipe Like a Pro: Use a star piping tip for that bakery-style frosting swirl.

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Whisk
Rubber spatula
Cupcake tin and liners
Piping bag with star tip

Substitutions and Variations

Non-Alcoholic: Replace champagne with sparkling apple cider or even club soda.
Berry Twist: Swap the strawberry puree for raspberry or blueberry puree for a fun flavor change.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Make-Ahead Tips

The cupcakes can be baked a day ahead and stored in an airtight container. Frost just before serving for the freshest look!
The frosting can also be made in advance and kept in the fridge. Let it come to room temperature and whip again before piping.

How to Make Strawberry Champagne Cupcakes

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

2. Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each.

4. Add Wet Ingredients

Mix in the champagne, milk, and vanilla until combined.

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.

7. Make the Frosting

Beat butter until fluffy, then gradually add powdered sugar. Mix in the strawberry puree, champagne, vanilla, and a pinch of salt until smooth and creamy.

8. Frost and Garnish

Pipe the frosting onto the cooled cupcakes using a star tip. Garnish with fresh strawberries or edible glitter.

Leftovers and Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw, then frost when ready to serve.