Pink Champagne Cupcakes Recipe – Easy Fluffy Dessert with Strawberry Buttercream

Imagine walking into your kitchen and being greeted by the gentle fizz of pink champagne as it meets creamy butter and sugar. The sweet, fruity aroma floats through the air, and before you know it, your whole house smells like a bakery—except with a splash of celebration. The first time I baked these Fluffy Pink Champagne Cupcakes with Strawberry Buttercream Frosting, I knew I’d stumbled onto something that felt like pure, nostalgic comfort and a little bit of party magic rolled into one.

If you’ve ever had those moments—when you’re knee-high to a grasshopper, watching your grandma whip up her famous birthday cake, or you’re the adult now, searching for that perfect treat to brighten up a rainy weekend—this recipe is exactly what you need. I first made these cupcakes for my best friend’s bridal shower. Honestly, I wish I’d discovered this recipe years ago because, let’s face it, it’s dangerously easy and outrageously good.

My family couldn’t stop sneaking cupcakes off the cooling rack (and I can’t really blame them). There was laughter, a little flour on the floor, and more than one “just one more taste test” happening. These cupcakes became a staple for family gatherings, gifting, and those “just because” moments. They’re perfect for potlucks, sweet treats for your kids, or to brighten up your Pinterest dessert board. The pink champagne cupcake recipe has passed every test—multiple batches, tweaking, and even the “mom seal of approval.” Each bite feels like a warm hug with a hint of celebration. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Recipe

Let me give you the lowdown on why these Pink Champagne Cupcakes with Strawberry Buttercream Frosting are a must-try. I’ve tested, tweaked, and tasted this recipe more times than I can count (in the name of research, of course). Here’s what makes it stand out:

• Quick & Easy: You can whip these up in under an hour—perfect for busy weeknights or when a last-minute celebration pops up.
• Simple Ingredients: No fancy grocery runs. You probably have most ingredients already, plus a half bottle of pink champagne hiding in the fridge (leftover from brunch, maybe?).
• Perfect for Any Occasion: These cupcakes are a hit at birthday parties, bridal showers, Valentine’s Day—and honestly, they make any Tuesday feel special.
• Crowd-Pleaser: Kids love the color and adults appreciate the subtle champagne flavor. They disappear fast!
• Unbelievably Delicious: The crumb is soft, fluffy, and moist—never dry or dense. The strawberry buttercream is creamy, fruity, and a perfect pairing with the cupcakes.

What makes this pink champagne cupcake recipe different? First, a splash of bubbly in the batter adds a lightness you don’t get from regular cupcakes. The champagne flavor is delicate—not overpowering. Second, the strawberry buttercream is made with real strawberry puree (not just extract), so it tastes fresh and vibrant, not artificial. And third, the texture—oh my goodness, it’s like biting into a cloud that’s been kissed by strawberries and champagne.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. You know you’ve found something worth making again and again. Whether you want to impress guests without stress or just treat yourself, these cupcakes turn any moment into something a little more memorable. If you’re looking for a dessert that’s equal parts fun and fabulous, this is your go-to.

What Ingredients You Will Need

This pink champagne cupcake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly fluffy texture. Most of these are pantry staples, and you can easily swap a few for dietary needs or personal preferences. Here’s what you’ll need:

For the Cupcakes

• 1 1/2 cups (180g) all-purpose flour (I love King Arthur for consistent results)
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened (adds richness and moisture)
• 2 large eggs, room temperature (for better blend and rise)
• 1/2 cup (120ml) pink champagne, room temperature (choose a semi-sweet or rosé-style champagne for a gentle flavor)
• 1/4 cup (60ml) whole milk, room temperature
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (pure vanilla is best for flavor)
• 2-3 drops pink gel food coloring (optional, but makes them look extra festive)

For the Strawberry Buttercream Frosting

• 1 cup (230g) unsalted butter, softened
• 3 1/2 cups (420g) powdered sugar, sifted
• 1/4 cup (60g) strawberry puree (made from fresh or thawed frozen strawberries—just blend and strain)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons heavy cream or milk (for adjusting consistency)

Decorations (Optional but Fun)

• Fresh strawberry slices or whole strawberries
• Sprinkles (I love pastel pinks and golds for a party look)
• Edible glitter (if you want to go all-out Pinterest style)

Ingredient Tips: For the best cupcakes, use room temperature ingredients—they blend smoother, making for a fluffier crumb. If you need gluten-free, swap the flour for a 1:1 gluten-free baking blend (I’ve had good luck with Bob’s Red Mill). Need dairy-free? Substitute butter and milk with plant-based options. For the champagne, any pink sparkling wine works—don’t splurge on the pricey stuff, but pick one you’d enjoy sipping.

Substitution Notes: No pink champagne? Try white sparkling wine with a drop of pink food coloring. Out of strawberries? Raspberry puree works beautifully too. These cupcakes are forgiving, so don’t stress if you need to tweak a little.

Equipment Needed

• 12-cup muffin tin: Standard size, nonstick works best. Line with cupcake liners for easy cleanup.
• Electric mixer: Stand mixer or hand mixer both work. I’ve used a hand whisk in a pinch, but your arm might get tired!
• Mixing bowls: At least two—one for the cake batter, one for the buttercream.
• Measuring cups and spoons: Accuracy matters, especially with baking.
• Rubber spatula: For scraping down bowls and folding ingredients gently.
• Sifter: For the powdered sugar in the buttercream (avoids lumps).
• Piping bag and tip: For frosting swirls. If you don’t have one, a zip-top bag with the corner snipped works fine.
• Small blender or food processor: For pureeing strawberries (immersion blender works too).

If you’re missing a specialty item, don’t worry. Cupcake pans can be swapped for mini muffin tins—just reduce baking time. I’ve used silicone liners, and they pop out easily. For budget-friendly options, look for mixer attachments in thrift stores. I always rinse my piping tips right after use, so they don’t clog up (learned that the hard way!).

Preparation Method

1. Prep your oven and pans: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (180g) flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This helps with even rising and prevents lumps.
3. Cream butter and sugar: In a large mixing bowl, beat 1/2 cup (115g) unsalted butter with 1 cup (200g) sugar using an electric mixer on medium until light and fluffy (about 2-3 minutes). The mixture should look pale and airy.
4. Add eggs and vanilla: Add 2 large eggs, one at a time, beating well after each addition. Add 1 tsp vanilla extract. Beat until fully combined.
5. Add pink champagne: Pour in 1/2 cup (120ml) pink champagne and mix on low speed until just combined. The batter will look slightly bubbly—don’t overmix, or you’ll lose the fizz!
6. Incorporate dry ingredients and milk: Add half the dry mixture to the wet ingredients, mixing gently. Pour in 1/4 cup (60ml) milk, then add the remaining dry mixture. Continue mixing until just combined—don’t overwork, or cupcakes may turn dense.
7. Optional: Add color If you want extra pink cupcakes, stir in 2-3 drops of pink gel food coloring. The batter should be pale pink and smooth.
8. Fill cupcake liners: Divide batter evenly among the liners, filling each about 2/3 full (don’t overfill—these rise!).
9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops bounce back when pressed lightly. Let cool in the pan for 5 minutes, then transfer to a wire rack. The cupcakes should smell sweet and lightly fruity.
10. Make strawberry puree: While cupcakes cool, blend 1/2 cup (80g) fresh or thawed frozen strawberries until smooth. Strain to remove seeds. Measure out 1/4 cup (60g) puree for the frosting.
11. Prepare strawberry buttercream: In a clean bowl, beat 1 cup (230g) unsalted butter until smooth. Add 3 1/2 cups (420g) sifted powdered sugar in batches, mixing slowly. Add the strawberry puree, 1 tsp vanilla, pinch of salt, and 1-2 tbsp heavy cream or milk. Beat on high for 2-3 minutes, until light and fluffy. If the buttercream looks too soft, pop it in the fridge for a few minutes.
12. Frost cupcakes: Once cupcakes are completely cool, pipe or spread strawberry buttercream on top. If piping, use a large round or star tip for pretty swirls. Top with fresh strawberry slices, sprinkles, or edible glitter if you like.

Troubleshooting: If cupcakes sink in the middle, the oven may be too hot or you overmixed. If buttercream is runny, add more powdered sugar or chill briefly. If the frosting splits, keep beating—it usually comes back together!

Efficiency tip: Wash your mixing bowl while cupcakes bake. Prep decorations while frosting whips. It saves time (and sink space).

Cooking Tips & Techniques

Baking fluffy pink champagne cupcakes isn’t rocket science, but a few pro techniques make all the difference. First, always use room temperature ingredients—cold eggs and butter don’t blend as well, and your cupcakes may turn out dense. I learned this the hard way after a few batches of hockey puck cupcakes!

Don’t overmix the batter. Once the flour goes in, mix just until combined. Overworking activates gluten, which makes cupcakes tough. When adding champagne, pour slowly and mix gently. You want to keep as much of the fizz as possible for an airy crumb.

For buttercream, sift your powdered sugar. I once skipped this step, and let me tell you, nobody wants lumpy frosting. If your frosting looks curdled after adding strawberry puree, keep beating—it’ll smooth out. Use a piping bag for neat swirls, but if you’re in a rush, a spoon or spatula works fine. I’ve had my share of last-minute party prep, and sometimes rustic is just as charming.

Bake cupcakes in the center of the oven for even heat. Rotate the pan halfway through if your oven has hot spots. Multitasking tip: Make the strawberry puree while cupcakes bake. That way, everything’s ready when you need it.

If you want consistent results every time, measure ingredients with a kitchen scale. It’s more accurate than scooping. And don’t forget to taste your frosting—sometimes strawberries vary in sweetness, so you may need an extra pinch of salt or sugar.

Variations & Adaptations

There’s plenty of room to customize this pink champagne cupcake recipe. Here are some tried-and-true variations:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill with great results—the cupcakes stay fluffy and moist.
• Dairy-Free: Use plant-based butter and milk. For the buttercream, coconut cream makes a nice substitute for heavy cream and adds a subtle tropical vibe.
• Flavor Twist: Replace strawberry puree with raspberry or blackberry. Each berry gives the frosting a different color and flavor—great for seasonal changes or whatever’s fresh at the market.
• Baking Methods: For mini cupcakes, bake in a mini muffin tin and reduce baking time to about 12-14 minutes. For a cake instead of cupcakes, double the recipe and bake in a 9-inch round pan (check for doneness at 28-32 minutes).
• Allergen Substitutes: If you’re egg-free, use a flax or chia egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg). The cupcakes will be a bit denser but still tasty.

Personally, I tried the raspberry version last spring, and it was a hit with my niece—she said it tasted “just like summer.” Feel free to mix and match berries, sprinkle with lemon zest, or even add a splash of almond extract for a nutty undertone. The recipe is pretty forgiving, so experiment and make it your own.

Serving & Storage Suggestions

For the best presentation, serve these pink champagne cupcakes at room temperature. The buttercream sets perfectly and tastes creamy—not too firm or soft. I love arranging them on a pretty cake stand with fresh strawberries and pastel sprinkles (makes them Pinterest-ready!).

Pair with a glass of pink champagne or sparkling lemonade for a festive vibe. They’re also lovely alongside a fruit salad or light brunch menu. If you’re hosting, add a bowl of whipped cream for extra decadence.

To store, keep cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just let them come to room temp before serving, so the frosting softens. You can freeze unfrosted cupcakes for up to 2 months; thaw overnight and frost fresh for best results. Buttercream can be made ahead and refrigerated—just re-whip before piping.

As the cupcakes sit, the flavors mellow and deepen. The champagne and strawberry notes become more pronounced by day two, so don’t be afraid to make ahead (if you can keep them from disappearing!).

Nutritional Information & Benefits

Nutrition (Per Cupcake)	Estimated Value
Calories	~290
Fat	15g
Carbs	35g
Protein	2g
Sugar	28g

These pink champagne cupcakes are a treat, but they also bring some benefits. Strawberries add vitamin C and antioxidants, and using real fruit means you’re skipping artificial flavors. If you opt for gluten-free or dairy-free swaps, you can make them fit most diets. The recipe does contain eggs, dairy, and wheat—so not suitable for those with those allergies without substitutions. As a baker and mom, I always appreciate a dessert with real fruit and a touch of celebration!

Conclusion

If you’re searching for a dessert that’s easy, festive, and truly memorable, this pink champagne cupcake recipe is everything you’ve been looking for. The cupcakes are light, fluffy, and bursting with subtle champagne flavor while the strawberry buttercream is creamy and fresh. You can customize them for any occasion, dietary need, or favorite berry.

I love making these because they feel like a celebration every time—whether it’s a birthday, bridal shower, or just a random Tuesday. Honestly, they’re my “go-to” for impressing guests and making family smile. Give them a whirl, and I promise you’ll be making them again (and again). If you try them, let me know how it went! Drop a comment, share your photo, or tag me on Pinterest with your adaptations. Happy baking, and may your kitchen always smell this delicious.

Frequently Asked Questions

Can I make these cupcakes without pink champagne?

Yes! Substitute with any sparkling wine or even sparkling water for a non-alcoholic version. Add an extra splash of vanilla for flavor.

Can I use frozen strawberries for the buttercream?

Absolutely. Thaw them first, blend, and strain for a smooth puree. Fresh berries work great too!

How do I get a vibrant pink color in the cupcakes?

Add a few drops of pink gel food coloring to the batter. Natural berry puree can also add a rosy hue.

Can I freeze the cupcakes?

Yes, unfrosted cupcakes freeze well in an airtight container for up to 2 months. Thaw overnight and frost fresh for best taste.

What’s the best way to store leftovers?

Keep cupcakes in an airtight container at room temp for 2 days or refrigerate for up to 5 days. Let them come to room temp before serving for the best texture.

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