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Perfect Pink Champagne Cupcakes Easy Recipe with Strawberry Buttercream Frosting

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Light, moist cupcakes infused with pink champagne and topped with fresh strawberry buttercream frosting, perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne or rosé
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • ½ cup (120g) fresh strawberries, pureed and strained
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Optional: a few drops of pink gel food coloring

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, mix pink champagne, milk, and vanilla extract.
  6. With mixer on low, alternately add the dry flour mixture in three parts and the champagne-milk mixture in two parts, beginning and ending with dry ingredients. Mix until just combined.
  7. Spoon batter evenly into prepared muffin tin, filling each about ⅔ full (about ¼ cup or 60ml per cup).
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, mixing well after each addition.
  12. Add pureed and strained strawberries, vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until light and fluffy.
  13. Adjust frosting consistency by adding more powdered sugar if too thin or a teaspoon of milk if too thick.
  14. Frost cooled cupcakes using a piping bag or knife. Optionally, sprinkle with freeze-dried strawberry pieces or edible glitter.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes tender. Fresh strawberries give best frosting flavor; frozen can be used if thawed and drained. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use margarine or coconut oil and non-dairy milk. Chill frosting if too soft before piping.

Nutrition

Keywords: pink champagne cupcakes, strawberry buttercream frosting, celebration cupcakes, easy cupcake recipe, festive dessert

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