Fluffy Pink Champagne Cupcakes Recipe Easy Homemade Strawberry Buttercream Frosting

Let me tell you, the scent of bubbly pink champagne mingling with sweet vanilla and fresh strawberries filling my kitchen is enough to make anyone’s mouth water instantly. The first time I baked these fluffy pink champagne cupcakes with strawberry buttercream frosting, I was instantly hooked—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make the most delightful desserts for family gatherings, but nothing quite like this.

I stumbled upon this recipe on a rainy weekend, trying to recreate that perfect party treat that feels both festive and comforting. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cupcakes are dangerously easy to make and provide pure, nostalgic comfort—perfect for celebrations or just brightening up a quiet afternoon. You know what? Whether you’re looking to impress guests or treat your kids to something special, these cupcakes are going to be your new go-to.

I’ve tested this recipe multiple times, in the name of research, of course, and it’s become a staple for family gatherings and gifting. It honestly feels like a warm hug in cupcake form, and you’re going to want to bookmark this one for your next special occasion.

Why You’ll Love This Recipe

After many batches and tweaks, this fluffy pink champagne cupcakes recipe with strawberry buttercream frosting stands out for several reasons. It’s not just another cupcake—it’s the best version you’ll find, combining lightness, flavor, and a touch of elegance that feels homemade yet fancy.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; you likely already have most of these in your kitchen.
• Perfect for Parties and Holidays: Great for bridal showers, birthdays, Valentine’s Day, or anytime you want a showstopper with minimal fuss.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, and honestly, who can resist strawberry and champagne?
• Unbelievably Delicious: The texture is delightfully fluffy, and the strawberry buttercream frosting adds that perfect sweet, tangy balance.

What really makes this recipe different is the way the champagne enhances the cupcake’s flavor without overpowering it, creating a subtle, elegant note that pairs beautifully with fresh strawberry frosting. You’re not just biting into a cupcake—you’re experiencing a little celebration in every bite. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and say, “Yep, this is it.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, airy texture without the fuss. Most are pantry staples, and a few fresh touches make all the difference.

• For the Cupcakes:
  • All-purpose flour – 1 ¾ cups (220 g), sifted (for the lightest texture)
  • Baking powder – 1 ½ teaspoons (fresh is best for rise)
  • Salt – ¼ teaspoon (balances sweetness)
  • Unsalted butter – ½ cup (115 g), softened (I recommend Kerrygold for richness)
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 2, room temperature (helps emulsify)
  • Vanilla extract – 1 teaspoon (pure, please!)
  • Pink Champagne – ½ cup (120 ml), room temperature (choose your favorite, it adds subtle flavor and moisture)
  • Whole milk – ½ cup (120 ml), room temperature (or use almond milk for dairy-free)
  • Pink food coloring – a few drops (optional, for that pretty hue)
• For the Strawberry Buttercream Frosting:
  • Unsalted butter – 1 cup (230 g), softened
  • Powdered sugar – 3 cups (360 g), sifted (for smoothness)
  • Fresh strawberries – ½ cup, pureed and strained (or use store-bought strawberry puree)
  • Vanilla extract – 1 teaspoon
  • Pinch of salt (to cut sweetness)
  • Strawberry jam – 1 tablespoon (optional, for extra flavor boost)

For substitutions, feel free to swap out the all-purpose flour for gluten-free flour blends if needed. If you want a vegan version, use dairy-free butter and substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). In summer, fresh, ripe strawberries make the frosting sing, but frozen berries work just as well if strained properly. Trust me, a little attention here pays off.

Equipment Needed

• Mixing bowls – at least two, medium and large
• Electric hand mixer or stand mixer (makes creaming butter and sugar a breeze)
• Measuring cups and spoons – for accuracy
• 12-cup standard muffin tin
• Paper cupcake liners – for easy cleanup and presentation
• Cooling rack – very important for letting cupcakes cool evenly
• Spatula and whisk – for folding and mixing ingredients gently
• Piping bag and star tip – optional, but highly recommended for pretty frosting swirls

If you don’t have a stand mixer, a good hand mixer will do just fine—I’ve made these dozens of times with both. For budget-friendly options, silicone cupcake liners are reusable and eco-friendly. Keep your mixer beaters clean and dry for best results when whipping the frosting.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. This step is crucial for even baking and easy cupcake removal.
2. Mix dry ingredients: In a medium bowl, sift together 1 ¾ cups (220 g) of all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat ½ cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar using your mixer on medium speed until light and fluffy, about 3-4 minutes. You want it pale and airy—that’s your cupcake’s secret for fluffiness.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract.
5. Combine champagne and milk: In a separate small bowl or measuring cup, mix ½ cup (120 ml) pink champagne with ½ cup (120 ml) whole milk at room temperature.
6. Alternate adding dry and wet ingredients: With your mixer on low, add one-third of the flour mixture, followed by half of the champagne-milk mixture. Repeat until all is combined, being careful not to overmix. The batter should be smooth and slightly runny.
7. Add pink food coloring: If using, add a few drops now and gently fold in to achieve a pretty blush pink color.
8. Fill cupcake liners: Spoon the batter evenly into the 12 lined muffin cups, filling about two-thirds full. This helps them rise just right without spilling over.
9. Bake: Place in the preheated oven and bake for 18-22 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re done.
10. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. This step is key; frosting warm cupcakes will melt it.
11. Prepare frosting: While cupcakes cool, beat 1 cup (230 g) softened unsalted butter on medium speed until creamy. Gradually add 3 cups (360 g) powdered sugar, alternating with ½ cup pureed, strained fresh strawberries, 1 teaspoon vanilla extract, a pinch of salt, and optional 1 tablespoon strawberry jam. Beat until light and fluffy, about 4-5 minutes.
12. Frost cupcakes: Using a piping bag fitted with a star tip, swirl the strawberry buttercream onto each cooled cupcake. For a casual look, spread with a spatula or knife.
13. Serve: Enjoy immediately, or chill for a firmer frosting texture. These cupcakes taste even better the next day when the flavors meld.

Cooking Tips & Techniques

Making fluffy pink champagne cupcakes is easier than you think, but a few tricks make all the difference. First, always bring your eggs, milk, and champagne to room temperature; cold ingredients can cause the batter to curdle and affect texture. When creaming butter and sugar, don’t rush—this step traps air that gives the cupcakes their signature fluff.

Use fresh baking powder for the best rise. If you’re unsure about the freshness, do a quick test by mixing a teaspoon with warm water; it should bubble vigorously. Overmixing the batter after adding flour can make cupcakes dense, so fold gently just until combined.

When baking, resist the urge to open the oven door too early—this can cause the cupcakes to sink. Lastly, patience is key: frosting warm cupcakes is a recipe for melted mess. Let them cool completely, and your strawberry buttercream will pipe beautifully every time.

From personal experience, I’ve learned that pureeing and straining fresh strawberries for the frosting removes seeds and creates that silky smooth texture everyone loves. Also, if your frosting feels too soft, a quick chill in the fridge for 15 minutes firms it up perfectly for piping.

Variations & Adaptations

If you want to mix things up, here are a few delightful variations you can try. For a dairy-free option, swap butter with vegan margarine and use almond or oat milk instead of dairy milk. You’ll still get that fluffy texture and lovely flavor.

Instead of strawberry buttercream, try a champagne-infused cream cheese frosting for a tangy twist. Simply beat 8 ounces (225 g) cream cheese with ½ cup (115 g) butter, then add powdered sugar and a splash of champagne to taste.

Want a seasonal spin? Swap fresh strawberries in the frosting with pureed raspberries or blueberries—both add a lovely color and flavor contrast. For a richer cupcake, fold in white chocolate chips or sprinkle chopped pistachios on top of the frosting for crunch.

One personal favorite is adding a touch of rose water to the batter (about ¼ teaspoon) for a subtle floral note that pairs beautifully with the champagne’s bubbles. It’s an unexpected but elegant upgrade that’s always a hit at tea parties.

Serving & Storage Suggestions

Serve these cupcakes at room temperature to enjoy their full flavor and fluffy texture. They look stunning on pastel-colored plates or decorated with fresh strawberry slices and edible flower petals for that extra wow factor. Pair them with a glass of chilled pink champagne or a fruity herbal tea for a complete experience.

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before frosting and serving.

To reheat, warm cupcakes in the microwave for 10-15 seconds—just enough to take the chill off without melting the frosting. Over time, the flavors in the frosting deepen, making these cupcakes even more delightful the next day. Honestly, sometimes they taste better after resting overnight!

Nutritional Information & Benefits

Each fluffy pink champagne cupcake with strawberry buttercream frosting contains approximately 280 calories, 14 grams of fat, 35 grams of carbohydrates, and 3 grams of protein. These cupcakes provide a moderate amount of energy, making them a perfect occasional treat.

Key ingredients like fresh strawberries add vitamin C and antioxidants, supporting immune health and adding natural sweetness without processed sugars. Using real butter and whole milk also delivers a dose of calcium and vitamin A.

This recipe is naturally gluten-containing but can be adapted with gluten-free flour blends for those with sensitivities. It’s not suitable for those with egg or dairy allergies without substitutions, but the suggested vegan adaptations make it possible to enjoy a similar treat.

From a wellness perspective, I appreciate that these cupcakes don’t rely on artificial flavors or excessive additives. They’re homemade love in every bite—comfort food that feels like a celebration without guilt.

Conclusion

To wrap it all up, these fluffy pink champagne cupcakes with strawberry buttercream frosting are a delightful blend of elegance and nostalgia, perfect for any occasion that calls for a little sparkle. Whether you’re a seasoned baker or just starting out, this recipe is approachable, forgiving, and sure to impress.

Feel free to customize the frosting flavors or try the variations to make it your own. I personally love how these cupcakes bring a smile to faces and add a touch of joy to everyday moments. So go ahead—give them a try and share how you made them your own!

If you make this recipe, I’d love to hear about your experience and any tweaks you’ve tried. Drop a comment below or share your photos—let’s celebrate these cupcakes together!

Happy baking, friends—it’s time to make some magic in your kitchen!

FAQs

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and keep them in an airtight container at room temperature. Frost just before serving for the freshest look and taste.

What if I don’t have pink champagne? Can I use regular champagne or sparkling wine?

Yes, regular champagne or any sparkling wine works perfectly. The pink hue mainly comes from the food coloring and strawberry frosting, so feel free to use what you have on hand.

How do I prevent the frosting from melting?

Make sure your cupcakes are completely cool before frosting. Also, keep the cupcakes refrigerated if your kitchen is warm, and avoid leaving them in direct sunlight.

Can I freeze these cupcakes with frosting on?

It’s best to freeze the cupcakes unfrosted to maintain texture. Once thawed, frost them fresh. If you freeze frosted cupcakes, the frosting may change texture upon thawing.

Is there a way to make this recipe vegan?

Yes! Use dairy-free butter and plant-based milk, and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Adjust baking time slightly and check for doneness.

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