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Light and Fluffy Strawberry Champagne Cupcakes Recipe with Elegant Gold Accents

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These light and fluffy strawberry champagne cupcakes combine fresh strawberries and bubbly champagne for a delicate, elegant treat perfect for special occasions. Topped with airy frosting and edible gold leaf accents, they are a crowd-pleaser with a nostalgic, sophisticated flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup fresh strawberries, finely chopped
  • ½ cup (120ml) champagne (dry or brut)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, room temperature (or dairy-free milk + 1 tbsp vinegar)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons champagne (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons fresh strawberry puree (optional, for frosting)
  • Edible gold leaf, small sheets or flakes (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, beat ½ cup softened unsalted butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  5. Add vanilla extract and champagne; gently mix until combined without overmixing.
  6. With mixer on low, alternate adding the dry ingredients in three additions with the buttermilk, starting and ending with the flour mixture.
  7. Fold in the finely chopped fresh strawberries gently using a rubber spatula.
  8. Spoon batter into cupcake liners, filling about ⅔ full (makes 12 cupcakes).
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Check around 18 minutes to avoid overbaking.
  10. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
  12. Gradually add powdered sugar on low speed. Add champagne, vanilla extract, and strawberry puree (if using). Beat on medium-high until fluffy, about 3-4 minutes.
  13. Pipe frosting onto cooled cupcakes using a piping bag fitted with your favorite tip.
  14. Carefully apply edible gold leaf using a small brush or tweezers for elegant accents.

Notes

If batter feels too runny after adding champagne, chill for 10 minutes before baking to maintain structure. Avoid overmixing after adding flour to keep cupcakes light and fluffy. Bring eggs and buttermilk to room temperature before mixing. Cool cupcakes completely before frosting to prevent melting. For dairy-free, substitute butter with vegan margarine or coconut oil and buttermilk with almond or oat milk plus lemon juice. For gluten-free, use almond flour but expect a denser crumb.

Nutrition

Keywords: strawberry cupcakes, champagne cupcakes, fluffy cupcakes, party desserts, elegant cupcakes, gold leaf cupcakes, easy cupcakes, special occasion desserts

Find it online: https://rowanrecipes.com/light-and-fluffy-strawberry-champagne-cupcakes-recipe-with-elegant-gold-accents/