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+ servings

Strawberries and Champagne Cupcakes

Delicate cupcakes flavored with champagne and strawberries. Perfect for a celebration or everyday.
Print Recipe
5 from 2 votes


For the cupcakes:

  • 2 ¼ cup all-purpose flour (280 grams)
  • 1 ½ cup granulated sugar (300 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup strawberries , sliced (135 grams)
  • 3 large eggs
  • 1 cup sparkling wine (237 ml, 8 fl oz)
  • 1 cup vegetable oil (237 ml, 8 fl oz)

For the frosting:

  • 1 ½ cup unsalted butter (340 grams)
  • 4 cups powdered sugar , sifted (455 grams)
  • 1 teaspoon vanilla
  • Pinch of salt
  • 3-4 tablespoons strawberry purée


To make the cupcakes:

  • Preheat oven to 350°F. Line a muffin pan with paper liners or grease with butter and flour.
  • Pureé strawberries in a food processor or blender. Measure out ½ cup of the pureé and reserve the rest for the frosting.
  • In a bowl, combine the flour, sugar, baking powder, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, ½ cup pureéd strawberries and oil on medium high speed until thoroughly combined, about 2 minutes. Add the flour mixture in 2 additions, mixing after each.
  • Pour the batter into the prepared muffin pan, filling each cup ¾ full. Bake until a toothpick inserted into the center of a cupcake come out clean, about 20-25 minutes. Let cool completely.

To make the frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and smooth, about 2-3 minutes. Add the powdered sugar, vanilla, salt and strawberry purée and mix on medium speed until smooth. Add additional pureé if needed to get the desired consistency.
  • Frost cupcakes with the frosting. Store in the fridge. Cupcakes will keep for several days.


  • If you'd like to leave out the champagne, substitute with water or milk.
  • If desired, strain strawberry purée before using.
Cupcake recipe adapted from The Food Network. Frosting recipe adapted from Sweetapolita.


Sodium: 60mg, Calcium: 32mg, Vitamin C: 4mg, Vitamin A: 384IU, Sugar: 33g, Fiber: 1g, Potassium: 92mg, Cholesterol: 51mg, Calories: 294kcal, Saturated Fat: 8g, Fat: 13g, Protein: 2g, Carbohydrates: 42g, Iron: 1mg
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