Celebrate every occasion with these easy Champagne Cupcakes! Moist, fluffy, with the perfect balance of champagne and strawberry, thanks to a simple filling.
This post was originally published January 8, 2014. It has since been updated to include fresh photos and helpful tips.
- Party Perfect: This recipe flavor is so fun for any celebration thanks to the addition of bubbly!
- Champagne in both the cake and frosting.
- Customizable: This recipe is incredibly easy to customize. Serve with or without filling, fresh fruit, and even chocolate!
Shout out to all of my champagne loving friends. This recipe is for YOU. These are insanely delicious Strawberry Champagne Cupcakes! All of the magic starts with a light champagne sponge cake that is baked to perfection and filled with the perfect strawberry filling. Top everything off with a smooth and creamy buttercream that is full of bubbly goodness.
These are perfect for parties. I originally took them to a New Year’s party with some of our favorite friends and they received rave reviews! I got a little semi-fancy and added a candied strawberry right on top. Beautiful finish to an already delicious cupcake.
Champagne Cupcake Ingredients
The balance of flavors in this recipe is key to a bakery worthy dessert. It’s a piece of cake, all pun intended, to whip these up and everyone will be so impressed with your treat! Here is what you need to get started:
- Cake Flour: I love cake flour. It offers a more delicate texture and fluffy finish. However, I know it’s not something everyone has on hand. For a quick substitute, add 2 tablespoons to a 1 cup measuring cup. Spoon flour on top of the cornstarch until it reaches one cup. Level with a knife and add to the recipe.
- Baking Powder and Salt: Be sure to double check the expiration date of the baking powder. This is the leavening agent that will work with the eggs to make the cupcakes light and fluffy.
- Butter: Unsalted butter that is brought to room temperature.
- Sugar: Granulated sugar works best.
- Vanilla: I always suggest pure vanilla over imitation.
- Egg Whites: Large egg whites. The cake is a white cake base, which means no yolks in this one.
- Champagne: Used in the cake and the frosting. I reached for a prosecco and it was delicious. However, you can use almost any sparkling wine.
- Strawberry Filling: Homemade strawberry sauce OR a quality strawberry jam. Both taste delicious.
- Buttercream: Made with butter, sugar, vanilla, and champagne.
How To Make Champagne Cupcakes
- PREP: Preheat the oven to 350 degrees. Line two cupcake tins with paper liners and set them aside for later. Whisk the egg whites until stiff peaks form. In a separate bowl, combine the flour, baking powder, and salt in a small bowl and whisk to combine. Set aside.
- BATTER: Cream the butter and sugar inside the bowl of a stand mixer fitted with the paddle attachment, about 2 minutes, until it is light and creamy. Stir the vanilla followed by the dry ingredients and champagne. Fold in the egg whites.
- BAKE: Divide the dough between your paper liners, filling 2/3 full. Bake for 15-18 minutes or until a toothpick comes out clean.
- FILL: Once the cupcakes have cooled, remove the center with a cupcake corer or paring knife. Spoon 1 tablespoon of strawberry jam into each cupcake, pressing the cut out portion of the cake back on top.
- FROST: Mix together the ingredients for the buttercream and pipe or spread over the cupcakes.
- Use ROOM TEMPERATURE butter.
- Mix together with the powdered sugar in the bowl of an electric mixer.
- Slowly add a bit of champagne.
- Turn the mixer to high and whisk until the desired consistency is reached.
I am not kidding when I say they are champagne flavor packed. You can taste it from the cake to the frosting.
The alcohol in these prosecco cupcakes bakes out of the cake itself. That being said, there is a smidge in the frosting. If you are serving to children, I suggest using a champagne reduction to help cook off the alcohol.
Keep these cupcakes stored inside of an airtight container for optimal freshness. Keeping them covered will keep them soft for up to 4 days.
Yes. Because this uses a filling and a delicate frosting, it should be kept in the refrigerator.
Cool your cupcakes completely.
Use a sharp paring knife or large piping tip to cut out the center of your cupcake.
Fill with 1-2 tablespoons of your favorite filling.
Place the removed piece of cake back on top.
Frost with your favorite frosting or buttercream.
Use the best ingredients available. Using quality ingredients makes all of the difference. For example, pure vanilla extract adds a much bolder, and better, flavor than imitation extract.
Make sure your ingredients are room temperature. This will help everything blend together and incorporate nicely.
Mix slowly. Making sure the ingredients are just incorporated is key. Over mixing can give you a dense cake.
Use a scoop for even cupcake sizes. I like this one (affiliate).
Remove from the cupcake pan (affiliate) immediately. The cupcakes will continue cooking if you leave them in the pan while they cool. This can produce a dry cake.
Cool completely before filling and frosting.
- 1½ cups cake flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 cup Champagne
- 1 cup butter softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup champagne
- 3/4 cup strawberry jam
- Preheat the oven to 350 degrees. Line two cupcake tins with paper liners and set them aside for later.
- Combine the flour, baking powder, and salt in a small bowl and whisk to combine. Set aside.
- Cream the butter and sugar inside the bowl of a stand mixer fitted with the paddle attachment, about 2 minutes, until it is light and creamy. Stir the vanilla followed by the dry ingredients and champagne.
- In a separate small bowl, whisk the egg whites until stiff peaks form. Fold into the batter until fully incorporated.
- Divide the dough between your paper liners, filling 2/3 full. Bake for 15-18 minutes or until a toothpick comes out clean.
- Remove the cupcakes from the pan and transfer to a wire cooling rack. Let them cool completely before filling.
Filling the Cupcakes:
- Once the cupcakes have cooled, remove the center with a cupcake corer or paring knife.
- Spoon 1 tablespoon of strawberry jam into each cupcake, pressing the cut out portion of the cake back on top.
- Place the butter into a clean mixing bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes or until smooth.
- Add the powdered sugar, one cup at a time, until mixed fully.
- Stir in the vanilla extract and champagne. Whip for 5 minutes, scraping the bowl once halfway through.
- Pipe or spread onto the filled cupcakes.