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three strawberry cupcakes with chapagne frosting
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Strawberry Cupcakes with Champagne Frosting

These strawberry cupcakes have the most perfect, fluffy texture, are bursting with fresh summery strawberries, are topped with a sweet, buttery champagne frosting. Perfect for New Years or a summer party.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 412kcal
Author: Annie Holmes

Ingredients

Strawberry Cupcakes:

  • 1 ½ cups all purpose flour (188 g or fluffed, spooned & leveled)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5-6 medium strawberries (stems removed)
  • ½ cup unsalted butter (113 g; at room temperature)
  • 1 cup granulated sugar (200 g)
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla
  • ¼ cup milk

Champagne Buttercream:

  • 6 tablespoons unsalted butter (86 g; at room temperature)
  • 4 cups powdered sugar (500 g)
  • 1 teaspoon vanilla
  • 4 tablespoons champagne (or more to taste)

Instructions

Strawberry Cupcakes:

  • Pre-heat oven to 350 F. Line a standard muffin tray with paper and set aside.
  • In a medium bowl, combine flour, baking powder and salt. Set aside.
  • Process strawberries in a food processor until a smooth puree is formed. Measure out ⅓ of a cup and set aside.
  • In a large bowl, beat butter until light and fluffy. Add sugar and beat until well combined.
  • Add egg, egg whites and vanilla, mix until well combined.
  • Mix together milk and strawberries; add to the egg mixture.
  • Mix in dry ingredients.
  • Divide evenly between 12 cupcake liners. Bake for 18-23 minutes, until a toothpick comes out clean.
  • Cool for 5 minutes in muffin pan, then transfer to a wire rack to cool completely.

Champagne Buttercream:

  • Beat butter until smooth.
  • Add 1 cup of sugar, and beat until completely combined.
  • Add the vanilla and 4 tbsp champagne.
  • Add the remaining sugar, 1 cup at a time, scraping sides of mixer until everything is evenly combined.
  • If desired, add more champagne by the tablespoon. See note.

Frosting:

  • Scrape buttercream into an icing bag fitted with a tip {I used the Wilton 1M tip}.
  • Frost cupcakes.

Notes

  • I don't recommend exceeding 5 tbsp champagne unless you don't mind your frosting being a bit 'droopy'
  • Champagne may be substituted with milk.

Nutrition

Serving: 1cupcake | Calories: 412kcal | Carbohydrates: 69g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 68mg | Potassium: 82mg | Fiber: 1g | Sugar: 57g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg