These Strawberry Champagne Cupcakes are a simple Valentine’s Day dessert. Strawberry cupcakes topped with a fluffy strawberry buttercream frosting make these cupcakes the ultimate treat for strawberry lovers.
You don’t have to wait until Valentine’s Day to serve these pink champagne cupcakes. They are great for any special occasion, such as a bridal shower or even to enjoy just any day of the week!
I don’t know about you, but strawberry desserts always have a special place in my heart. And, some of my favorite strawberry dessert recipes are Strawberry Trifle, Strawberry Casserole, and Strawberry Charlotte Cake.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- strawberry cake mix
- champagne
- vegetable oil
- large eggs
- freeze dried strawberries – blitzed to a fine powder in a blender or food processor
- butter
- powdered sugar
- heavy cream
How To Make Strawberry Champagne Cupcakes
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
- In a large mixing bowl whisk together the cake mix, champagne, vegetable oil, and eggs.
2. Fill the cupcake liners about 2/3 full.
3. Bake the cupcakes in a preheated 350-degree oven for 17-20 minutes or until done. Allow the cupcakes to cool completely.
4. While the cupcakes are cooling beat the butter until smooth and fluffy. Then add the powdered sugar and mix until combined.
5. Add strawberry powder, and mix well. Then add in the heavy cream, champagne. Mix until combined. Add the frosting to a piping bag with 1M star tip.
6. Frost the cupcakes in a circular or rose-shaped pattern on top of each cupcake. Top with sanding sugar or sprinkles if desired.
Hint: You must use room temperature ingredients to make your frosting, so make sure you set the butter out to warm up while you are making the cupcakes.
Variations
- Strawberries – I do not recommend using fresh strawberries for the frosting, the strawberries will thin out your frosting too much.
- Butter– For the frosting, I used salted butter. If you only have unsalted butter on hand you can add a small pinch of salt to your champagne frosting to balance out the sweetness.
- Color – I love the beautiful pink color of the strawberry champagne buttercream, however, if you want a deeper color add a couple of drops of red food coloring to your frosting.
- Milk – Heavy cream will give you the best taste and texture of your frosting, however, if you are out, there is no need to go to the store you can use whole milk instead.
Are you looking for another delicious strawberry recipe to make for your family? If so, check out these Strawberry Chocolate Chip Muffins, they are a great way to start your Valentine’s Day.
Equipment
- blender or food processor
- muffin pan
- cupcake paper liners
- electric mixer
- piping bag
Storage
Storage – Store cupcakes in an airtight container in the fridge for 3 -4 days. You can also store them at room temperature for 1 – 2 days.
Freezing – These cupcakes can be frozen if you don’t think you can enjoy them in time. Place them in a freezer-safe container and store them in the freezer for up to three months. Thaw them on the counter for a couple hours or in the fridge overnight before enjoying them.
Wendy’s Test Kitchen Tips
- Be careful to not overmix your cupcake batter, mix it until combined, and be sure to scrape the bottom of the bowl while mixing. Overmixing can give your cupcakes a tough and dry texture instead of the fluffy texture that you want.
- When making cupcakes I’ve found that it’s easier to use a dry measuring cup to fill the cupcakes liners instead of trying to pour batter into them.
- I don’t know about you but I’m always looking for a better way to do things and this is what works best for me.
- I used a hand mixer to mix my frosting, however, you can also make the frosting in the bowl of a stand mixer with the paddle attachment if you don’t have a hand mixer.
- When you are making your frosting make sure to scrape down the sides of the bowl with a rubber spatula so that all your butter mixture gets added to the confectioners’ sugar and mixed well.
- Can’t find freeze-dried strawberries? Replace them with 1/2 cup of strawberry puree or strawberry jam. However, you will need to add some extra powdered sugar to get your frosting to the correct consistency.
FAQs
You can use any type of champagne that you have on hand. You can also use strawberry champagne for even more flavor if you can find it.
Yes, however, I don’t recommend making them more than 24 hours in advance otherwise they may start to dry out.
Related
Looking for other cupcake recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these delicious strawberry champagne cupcakes:
Strawberry Champagne Cupcakes
Equipment
- blender or food processor
- Muffin Pan
- cupcake paper liners
- Electric Mixer
- piping bag
Ingredients
- 15.25 ounces strawberry cake mix
- 1 ¼ cup champagne
- ⅓ cup vegetable oil
- 3 eggs
Strawberry Champagne Buttercream
- 1 cup freeze dried strawberries blitzed to a powder in a blender/food processor
- 1 cup butter softened
- 3 cups powdered sugar
- 2 tablespoons champagne
- 1 tablespoon Heavy cream
Instructions
- Preheat your oven to 350 degrees fahrenheit, and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together cake mix, 1 ¼ cups champagne, vegetable oil, and eggs.
- Add cake batter to cupcake cups, filling about ⅔ full.
- Bake for 17-20 minutes. Allow the cupcakes to cool completely before frosting.
- For the frosting, in a large mixing bowl, beat the butter together until smooth.
- Add powdered sugar and strawberry powder, and mix well to combine.
- Add heavy cream and Champagne, and mix well, for 1-2 minutes.
- Add frosting to a piping bag set up with a 1M star tip.
- Frost the cupcakes, and enjoy!
Notes
- Be careful to not overmix your cupcake batter, mix it until combined, and be sure to scrape the bottom of the bowl while mixing. Overmixing can give your cupcakes a tough and dry texture instead of the fluffy texture that you want.
- When making cupcakes I’ve found that it’s easier to use a dry measuring cup to fill the cupcakes liners instead of trying to pour batter into them.
- I used a hand mixer to mix my frosting, however, you can also make the frosting in the bowl of a stand mixer with the paddle attachment if you don’t have a hand mixer.