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Best Spring Strawberry Champagne Cupcakes Recipe

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These Spring Strawberry Champagne Cupcakes with Rose Buttercream are a light and celebratory treat, featuring a tender champagne-infused crumb, bursts of fresh strawberry, and a delicate rose buttercream. Perfect for spring gatherings, they balance floral and fruity notes for an unforgettable dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) champagne or sparkling wine (dry brut), plus 2 tablespoons for brushing
  • 1 cup (150g) fresh strawberries, finely chopped
  • 2 tablespoons strawberry jam (seedless if possible)
  • For the Rose Buttercream:
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1–2 teaspoons rose water
  • 2–3 tablespoons heavy cream
  • Pinch of salt
  • Pink food coloring (optional)
  • Fresh strawberries and edible rose petals for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Wash, dry, and finely chop 1 cup of fresh strawberries. Toss with 1 teaspoon of sugar in a small bowl and set aside to release juices.
  3. In a medium bowl, whisk together 1 ¾ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  4. In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the 2 room-temperature eggs one at a time, mixing well after each. Add 1 teaspoon vanilla extract and mix until combined.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the champagne in two additions, starting and ending with flour. Mix just until combined.
  7. Gently fold in the chopped strawberries (including juices) and 2 tablespoons strawberry jam using a rubber spatula.
  8. Divide the batter evenly among the 12 liners, filling each about ⅔ full. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a cooling rack. While still warm, brush tops with remaining 2 tablespoons of champagne. Cool completely.
  10. For the buttercream: Beat 1 cup softened butter until smooth. Gradually add 3 cups sifted powdered sugar, beating on low. Add 1 teaspoon rose water, 2 tablespoons heavy cream, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  11. Pipe the buttercream onto cooled cupcakes using a piping bag fitted with a star tip. Garnish with fresh strawberry slices and edible rose petals if desired. Serve at room temperature.

Notes

Use dry brut champagne or prosecco for best results. Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter to avoid tough cupcakes. For a non-alcoholic version, substitute champagne with sparkling apple cider or non-alcoholic sparkling wine. Cupcakes taste even better the day after baking as flavors meld.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, rose buttercream, spring dessert, Easter cupcakes, Mother's Day dessert, strawberry champagne cupcakes

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