You’re going to love these Strawberry Champagne Cupcakes.
They’re soft, sweet, and have just the right hint of champagne flavor without being too fancy or over-the-top.
The champagne adds a light sparkle, and the fresh strawberries give it a pop of fruity flavor that makes every bite feel special.
They’re perfect for celebrations or just when you want something a little extra.
Why I Love This Recipe
I made these for a New Year’s Eve party once, and they were gone before midnight. Even the people who “don’t like cupcakes” grabbed seconds. That’s when I knew they were a winner.
- The champagne flavor is subtle but fancy-feeling
- Fresh strawberries keep the cupcakes fruity and bright
- The texture is light, fluffy, and moist—everything a cupcake should be
- The buttercream is smooth and not overly sweet
- It’s the perfect treat for birthdays, holidays, or just because
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup champagne (any kind you like)
- ¼ cup whole milk
- ¾ cup finely diced fresh strawberries
For the Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tbsp champagne
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- Pinch of salt
- Optional: extra strawberries for garnish, gold sprinkles
Servings & Time
Makes: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 45 minutes
Pro Tips
- Use room temp ingredients so everything mixes smoothly
- Dice strawberries super fine so the texture stays soft
- Don’t overmix the batter—mix just until it’s combined
- Chill the frosting a few minutes if it’s too soft to pipe
- Let cupcakes cool completely before frosting or it’ll melt
Tools You’ll Need
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
- Cooling rack
- Piping bag (optional)
Substitutions & Variations
- Swap champagne with sparkling grape juice for a non-alcoholic version
- Use raspberries instead of strawberries
- Add a few drops of pink gel food coloring for extra pop
- Try cream cheese frosting if you like tangier flavors
Make Ahead Tips
- Bake cupcakes a day ahead and store unfrosted in an airtight container
- You can also freeze the cupcakes (unfrosted) for up to 1 month
- Frosting can be made 2 days ahead and stored in the fridge
Let’s Bake These!
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt. Set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, beat ½ cup unsalted butter (room temp) with 1 cup sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Add 2 large eggs one at a time, mixing well after each. Then mix in 1 tsp vanilla extract.
Step 4: Alternate Dry Ingredients and Liquids
Add the dry ingredients in 3 parts, alternating with ½ cup champagne and ¼ cup whole milk. Start and end with the dry. Mix until just combined.
Step 5: Fold in Strawberries
Gently fold in ¾ cup finely diced strawberries using a spatula.
Step 6: Fill Cupcake Liners and Bake
Line a 12-cup cupcake pan and divide the batter evenly. Bake at 350°F for 18–20 minutes until a toothpick comes out clean.
Step 7: Cool the Cupcakes
Let the cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Frosting
In a large bowl, beat 1 cup butter until fluffy. Add 3 cups powdered sugar, ½ tsp vanilla, 2 tbsp champagne, 2 tbsp heavy cream, and a pinch of salt. Beat until light and fluffy.
Step 9: Frost and Decorate
Pipe or spread frosting on each cooled cupcake. Garnish with strawberry slices and gold sprinkles if you like.
Leftovers & Storage
- Store frosted cupcakes in an airtight container in the fridge for up to 3 days
- Let them sit at room temp 15 minutes before eating for best texture
- Unfrosted cupcakes can be frozen for up to 1 month
Why This Recipe Works (Quick Science)
- Champagne adds airiness from the carbonation and moisture
- Butter and sugar creaming traps air, making cupcakes fluffy
- Milk softens the crumb, and strawberries add natural sweetness
- Powdered sugar stabilizes the buttercream while keeping it light
Common Mistakes
- Using cold ingredients—makes mixing harder and the texture off
- Overmixing after adding flour—makes cupcakes dense
- Not cooling cupcakes fully before frosting—melts your beautiful swirl
- Cutting strawberries too large—they sink and make wet spots
What to Serve With
- A cold glass of champagne or sparkling juice
- Fresh strawberries or fruit salad
- Mini chocolate truffles or a cheese board if it’s for a party
FAQ
Can I make these without alcohol?
Yes! Just use sparkling white grape juice instead of champagne.
Can I use frozen strawberries?
Only if they’re thawed and patted dry. Too much moisture will mess with the texture.
Can I double the recipe?
Definitely. Just bake in batches so they cook evenly.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend made for baking.
Final Thoughts
These strawberry champagne cupcakes are fancy without the fuss. They’ve got the kind of flavor and texture that make people ask for the recipe. Whether you’re celebrating something or just treating yourself, this is one of those bakes you’ll keep coming back to. Try them out and let me know how they turned out—drop a comment and ask anything if you run into trouble!
