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Perfect Strawberry Champagne Cupcakes with Pink Frosting

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These cupcakes combine fresh strawberries and bubbly champagne for a soft, fluffy treat topped with a sweet and tangy pink frosting. Perfect for special occasions or a delightful everyday dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) champagne or sparkling wine
  • ¾ cup (about 120g) fresh strawberries, finely chopped
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 tablespoon strawberry puree or natural pink food coloring
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Slowly add champagne alternately with dry ingredients in three additions, starting and ending with dry ingredients. Mix on low speed to avoid overmixing.
  6. Gently fold in chopped strawberries with a rubber spatula, being careful not to overwork the batter.
  7. Divide batter evenly among cupcake liners, filling each about ⅔ full (about ¼ cup or 60ml each).
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar on low speed to prevent sugar clouds.
  11. Add heavy cream, vanilla extract, salt, and strawberry puree or pink coloring. Beat on high for 3-4 minutes until light and fluffy. Adjust cream to desired consistency.
  12. Pipe or spread frosting generously over cooled cupcakes. Optionally, garnish with fresh strawberry slices or edible glitter.

Notes

Use room temperature eggs to avoid curdling. Fold strawberries gently to keep juicy bits intact. Add champagne gradually with dry ingredients to keep batter balanced. Chill frosting if too soft before decorating. Rotate pan halfway through baking for even color and rise. Toss strawberries in a teaspoon of flour before folding to prevent sinking. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, pink frosting, easy cupcakes, party dessert, berry cupcakes, sparkling wine dessert

Find it online: https://tastypierecipes.com/perfect-strawberry-champagne-cupcakes-recipe-easy-pink-frosting-tutorial/