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Fluffy Pink Champagne Cupcakes with Strawberry Buttercream Frosting

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These fluffy pink champagne cupcakes with strawberry buttercream frosting combine lightness, flavor, and a touch of elegance, perfect for celebrations or everyday treats.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g), sifted
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (115 g), softened
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 teaspoon
  • Pink Champagne – ½ cup (120 ml), room temperature
  • Whole milk – ½ cup (120 ml), room temperature
  • Pink food coloring – a few drops (optional)
  • Unsalted butter – 1 cup (230 g), softened (for frosting)
  • Powdered sugar – 3 cups (360 g), sifted
  • Fresh strawberries – ½ cup, pureed and strained
  • Vanilla extract – 1 teaspoon (for frosting)
  • Pinch of salt (for frosting)
  • Strawberry jam – 1 tablespoon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a medium bowl, sift together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. 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. In a separate small bowl, mix ½ cup pink champagne with ½ cup whole milk at room temperature.
  6. With your mixer on low, alternately add one-third of the flour mixture and half of the champagne-milk mixture, repeating until all is combined. Do not overmix.
  7. If using, add a few drops of pink food coloring and gently fold in to achieve a blush pink color.
  8. Spoon the batter evenly into the 12 lined muffin cups, filling about two-thirds full.
  9. 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. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. To prepare frosting, beat 1 cup softened unsalted butter on medium speed until creamy. Gradually add 3 cups 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. Using a piping bag fitted with a star tip, swirl the strawberry buttercream onto each cooled cupcake. Alternatively, spread with a spatula or knife.
  13. Serve immediately or chill for a firmer frosting texture.

Notes

Bring eggs, milk, and champagne to room temperature before mixing. Do not overmix batter after adding flour to keep cupcakes fluffy. Cool cupcakes completely before frosting to prevent melting. Puree and strain fresh strawberries for smooth frosting texture. Chill frosting if too soft before piping.

Nutrition

Keywords: pink champagne cupcakes, strawberry buttercream frosting, fluffy cupcakes, party cupcakes, easy cupcake recipe, homemade frosting

Find it online: https://breezybake.com/fluffy-pink-champagne-cupcakes-recipe-easy-homemade-strawberry-buttercream-frosting/