Is there anything more romantic than Champagne and strawberries? I can’t think of anything. I also can’t think of a better way to celebrate Valentine’s Day than with these Champagne Cupcakes with Strawberry Frosting.
What is it about Champagne that feels so celebratory? The chilled bubbles, the clink of slender glasses, the whole thing just feels fun and festive. And nothing goes better with Champagne than strawberries.
In fact, strawberries are purported to actually enhance the flavor of Champagne. We all learned that from Pretty Woman, right? I love serving these Champagne Cupcakes with Strawberry Frosting on any special occasion that needs celebrating.
What do champagne cupcakes taste like?
Champagne cake and cupcakes have a sweet, light vanilla flavor with just the slightest hint of effervescence.
It’s always interesting to watch people’s reactions when they try these Champagne Cupcakes with Strawberry Frosting.
Some people say they can taste the Champagne flavor right away and others say they can’t taste it at all. But everyone agrees that they taste like something special.
What’s in these Champagne Cupcakes
Here’s what you’ll need to make these delicious Champagne cupcakes:
- All-purpose flour. Although I have not tested this recipe using gluten free flour, I feel confident saying that your favorite measure-for-measure gluten free flour would likely be successful in this recipe.
- Champagne. Go for a dry (brut) champagne, sparkling wine or Prosecco.
- Milk. While a low fat milk might work for other cupcake recipes, it’s important to use whole milk in this recipe to get the right consistency.
- Vanilla Extract
The cupcakes come together pretty much like any other kind of cupcake, up until the Champagne part.
It’s important to slowly fold the Champagne into the cupcake batter, rather than beating it in. We want to keep those bubbles intact and sparkling, and the slow fold will keep them from going flat.
How to make the Strawberry Frosting
If I’m being completely honest, the real star of this show is the strawberry buttercream frosting. I could literally eat it by the spoonful (which I don’t really recommend, but completely understand if it comes to that).
There are some recipes out there that require you to cook the strawberries down, but I have found that you don’t really need that step. Simply puree the strawberries in a blender and add them to the buttercream. You don’t even need to add sugar.
The fresh flavor of pure strawberry puree makes this buttercream completely addictive. And any leftover puree can be used in smoothies, cocktails or poured over ice cream.
What’s the best champagne for baking?
Look for a dry kind of Champagne for baking cakes and cupcakes. Dry French Champagne will be labeled “brut”. Also, don’t feel bad about taking a shortcut and using Prosecco or other dry sparkling wine.
But since you’ll only be using a cup of it for these Champagne Cupcakes with Strawberry Frosting, be sure to use something that you’ll enjoy drinking afterwards.
If you’re looking for something fabulous to make with the leftover Champagne, try my Champagne Chicken recipe. It’s the sexiest darn dinner you’ll ever cook, and that’s a guarantee!
Side note: I once tried to use pink Champagne, hoping it might impart a pretty color to the cupcakes, but it did not have any effect. If you want pink Champagne cupcakes, you’ll have to add a few drops of food coloring.
When to serve Champagne Cupcakes
Valentine’s Day is an obvious occasion for these festive little treats, but don’t stop there! Bake up a batch of these fluffy cupcakes any time you’re celebrating:
- New Years Eve
- Bridal Showers
- Mother’s Day
- Birthday Parties
These Champagne Cupcakes with Strawberry Frosting will make an elegant addition to all of your special celebrations! And when you make them, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more festive dessert recipes, try these:
- Butter Board Recipe with Peanut Butter and Candy
- Chocolate Peanut Butter Truffles
- Bananas Foster Layer Cake
Champagne Cupcakes with Strawberry Frosting for Valentine’s Day
- 2 cups all purpose flour
- 2 sticks unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1 Tbsp. baking powder
- 1 cup Champagne
- 2/3 cup whole milk
The Strawberry Frosting
- 1 lb. 10 oz. confectioner's sugar
- 12 oz. salted butter room temperature
- 8 oz. fresh strawberries plus extra for decoration
- 1-2 Tbsp. heavy cream
- Preheat oven to 350 degrees. Line two cupcake pans with paper liners or coat with nonstick cooking spray. In a large bowl, beat the butter and sugar together with an electric hand mixer on medium speed until fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, alternately with the milk, until just combined. Fold Champagne until combined. The batter might be slightly lumpy. That's ok.
- Pour cupcake batter 2/3 of the way full into the cupcake liners. Bake 18-20 minutes until a tester comes out clean.
- To make the frosting, cut the stems off of the strawberries and puree them in a blender until smooth. Beat the butter and confectioner's sugar together with an electric mixer or stand mixer. Then beat in the strawberry puree until smooth. Add the heavy cream, one tablespoon at a time as necessary, until the desired consistency is achieved.
- Fill a piping bag or Ziploc bag with the corner snipped off with the frosting. Pipe the frosting in a circular pattern on top of the cupcakes. Sprinkle with red or gold sprinkles. Top with strawberry slices.