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Perfect Strawberry Champagne Cupcakes: Easy Party Dessert

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These strawberry champagne cupcakes are a celebration in a wrapper, featuring a tender, moist crumb and a sophisticated strawberry champagne buttercream. Perfect for any party, they are surprisingly easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) strawberry puree
  • ½ cup (120ml) champagne or sparkling wine, reduced
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar
  • ¼ cup (60ml) strawberry puree (for frosting)
  • 2 tablespoons reduced champagne (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Reduce the champagne: Pour ¾ cup (180ml) champagne into a small saucepan. Simmer over medium heat until reduced to ½ cup (120ml), about 5-7 minutes. Set aside to cool completely.
  3. Make the strawberry puree: Blend about 1 cup of fresh or thawed frozen strawberries until smooth. Measure ½ cup (120ml) for the batter and ¼ cup (60ml) for the frosting.
  4. Whisk together flour, baking powder, and salt in a medium bowl.
  5. In a large bowl, beat softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  6. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  7. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half of the strawberry puree and half of the reduced champagne. Repeat with another third of flour, then remaining puree and champagne, then final flour. Mix until just combined. Fold gently with a spatula.
  8. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the frosting: Beat softened butter until smooth. Gradually add powdered sugar, beating on low. Add strawberry puree, reduced champagne, and salt. Beat on medium-high for 2-3 minutes until light and fluffy.
  11. Frost cooled cupcakes using a piping bag with a star tip. Top with a fresh strawberry slice or edible glitter if desired.

Notes

Don’t skip reducing the champagne—it concentrates flavor and removes alcohol. Room temperature ingredients are crucial for best texture. For perfectly domed tops, fill empty muffin cups halfway with water before baking. Cupcakes taste even better the next day; bake a day ahead and frost the day of serving.

Nutrition

Keywords: strawberry champagne cupcakes, party dessert, strawberry cupcakes, champagne cupcakes, easy dessert, birthday cupcakes, New Year's Eve dessert

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