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Fluffy Pink Champagne Cupcakes Recipe with Easy Strawberry Buttercream Frosting

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Light and fluffy cupcakes made with pink champagne, topped with a fresh strawberry buttercream frosting. Perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) pink champagne, dry variety
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 cup (225 grams) unsalted butter, softened (for frosting)
  • 3 cups (360 grams) powdered sugar, sifted
  • ¼ cup (40 grams) fresh strawberries, pureed and strained
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Optional: a few drops of red or pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, scraping down the bowl after each addition. Add vanilla extract and mix until smooth.
  5. Slowly mix in pink champagne and whole milk, alternating with dry ingredients in three additions, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Divide batter evenly among muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean and tops spring back lightly when pressed.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until creamy. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed.
  10. Add strawberry puree, vanilla extract, and a pinch of salt. Beat on medium speed until light and fluffy, about 3 minutes. Add food coloring if desired.
  11. Frost cupcakes using a piping bag or spread with a knife. Optionally, sprinkle crushed freeze-dried strawberries or edible glitter on top.

Notes

Use dry pink champagne for best flavor. Room temperature ingredients blend better. Avoid overmixing to keep cupcakes tender. Chill frosting if too soft before applying. Substitute gluten-free flour or dairy-free ingredients as needed.

Nutrition

Keywords: pink champagne cupcakes, strawberry buttercream frosting, easy cupcakes, celebration dessert, fluffy cupcakes, champagne dessert

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