Print

Fluffy Champagne Strawberry Mimosa Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful blend of champagne and fresh strawberry puree in a moist, airy cupcake topped with champagne-strawberry buttercream.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup champagne
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup fresh strawberry puree
  • 2 cups powdered sugar
  • Additional champagne for buttercream
  • Strawberry slices or edible gold flakes for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Sift together flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating before adding the next.
  5. In a separate bowl, mix champagne, milk, vanilla extract, and strawberry puree.
  6. With mixer on low, alternate adding flour mixture and champagne mixture to butter mixture in three additions.
  7. Spoon batter into liners, filling 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  10. For buttercream, beat softened butter until creamy, gradually add powdered sugar with champagne and strawberry puree until fluffy.
  11. Frost cooled cupcakes and garnish with strawberry slices or edible gold flakes if desired.

Notes

Use chilled champagne for a brighter aroma and avoid frosting warm cupcakes.

Nutrition

Find it online: https://easyumrecipes.com/fluffy-champagne-strawberry-mimosa-cupcakes/