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These Strawberry Champagne Cupcakes bring together fresh strawberry flavor, delicate sweetness, and a creamy Moscato-infused frosting in one charming dessert.
The cupcakes themselves are soft and moist, thanks to a combination of pureed fresh strawberries, buttermilk, vegetable oil, and egg.
Freeze-dried strawberry powder is also incorporated into the batter, giving the cupcakes a concentrated strawberry character that complements the fresh fruit beautifully.
The topping is where the sparkling-wine-inspired element really stands out.
A smooth mixture of cream cheese, unsalted butter, vanilla, powdered sugar, and freeze-dried strawberry powder creates a frosting that is rich, fluffy, fruity, and pleasantly tangy.
Pink Moscato is added gradually, allowing you to adjust the intensity according to your preference while maintaining the creamy texture of the frosting.
The cupcake batter comes together with a simple dry-and-wet ingredient combination before being portioned into a lined muffin pan.
After baking, the cupcakes are cooled completely so the frosting can be piped neatly over the top.
The result is a pretty, strawberry-forward cupcake with a tender crumb and a luscious cream cheese finish.
With their fresh fruit flavor and elegant pink appearance, these cupcakes are especially suited to festive dessert tables, celebrations, afternoon treats, or any occasion that calls for something a little more special than an everyday cupcake.
Creamy Strawberry Moscato Cupcakes
Ingredients
Equipment
Method
- Prepare the Strawberry Powder: Place 1 oz of freeze-dried strawberries in a food processor and process until finely powdered. Drape a kitchen towel over the food processor while it runs to help prevent the lightweight strawberry powder from escaping. The finished powder should yield about ½ cup; reserve ¼ cup for the cupcake batter and the remaining ¼ cup for the frosting.
- Prepare the Muffin Pan: Preheat the oven to 350°F. Line a standard-size muffin pan with cupcake liners and set it aside.
- Combine the Dry Ingredients: Place ¼ cup of the strawberry powder in a small mixing bowl with the flour, granulated sugar, kosher salt, baking powder, and baking soda. Whisk until the ingredients are evenly distributed, then set the mixture aside.
- Puree the Strawberries: Using the same food processor, puree the fresh strawberries until smooth.
- Mix the Wet Ingredients: Transfer the strawberry puree to a medium mixing bowl. Add the room-temperature buttermilk, vegetable oil, room-temperature egg, vanilla extract, and optional red food coloring. Whisk until the mixture is smooth and evenly combined.
- Combine the Batter: Add the dry mixture to the bowl of wet ingredients. Fold gently until just combined, taking care not to overmix the batter.
- Fill the Cupcake Liners: Use a large ice cream scoop to divide the batter evenly among the prepared muffin cavities. Use one flat scoop per cupcake, approximately ¼ cup of batter each.
- Bake the Cupcakes: Place the pan on the middle oven rack and bake at 350°F for 16–17 minutes. The cupcakes are ready when a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool until comfortable to handle. Remove them from the muffin pan and transfer them to a wire rack to cool completely before frosting.
- Soften the Frosting Ingredients: Bring the cream cheese and butter to room temperature so they are softened before mixing. Cutting them into small cubes can help speed up the softening process.
- Beat the Cream Cheese Mixture: Place the softened butter, cream cheese, and vanilla extract in the stand mixer bowl. Using the whisk attachment, mix at medium-low speed, gradually increasing to medium-high, until thoroughly combined.
- Add the Powdered Ingredients: Stop the mixer and add the powdered sugar and remaining ¼ cup of strawberry powder. Begin mixing on low speed until the dry ingredients are incorporated into the cream mixture, then gradually increase to medium-high and beat until the frosting is thoroughly combined and fluffy.
- Add the Moscato: Add up to 3 tablespoons of Pink Moscato and beat until incorporated. Adjust the amount according to your preference, tasting the frosting before adding more.
- Pipe the Frosting: Fit a pastry bag with your preferred piping tip and fill it with the prepared frosting. Pipe the frosting over the completely cooled cupcakes.
Notes
- The recipe makes 12 cupcakes.
- Use room-temperature buttermilk and egg for the cupcake batter.
- Allow the cream cheese and butter to soften fully before preparing the frosting.
- The freeze-dried strawberry powder is divided between the cupcake batter and frosting.
- Red food coloring is optional and can be omitted.
- Add the Pink Moscato gradually to the frosting and adjust up to 3 tablespoons according to your preferred flavor.
- The cupcakes are best enjoyed on the day they are made.
- Frosted cupcakes should be refrigerated if they are not eaten right away and brought back to room temperature before serving.
- Unfrosted cupcakes can be kept in an airtight container at room temperature overnight.
- The source notes that the cupcakes can be refrigerated for up to 3 days.
Chef’s Secret
For the smoothest, most flavorful frosting, give the cream cheese and butter enough time to soften before mixing.
If they are still firm, cutting them into small cubes helps them soften more quickly and makes it easier to achieve a thoroughly combined, fluffy texture.
When incorporating the powdered sugar and strawberry powder, begin at low speed so the dry ingredients blend into the butter and cream cheese without scattering.
For the Pink Moscato, add it gradually rather than pouring in all 3 tablespoons at once.
This lets you taste the frosting and stop when the strawberry-cream cheese mixture has the level of Moscato flavor you prefer while maintaining the frosting’s creamy consistency.
Serving Suggestions
Serve these cupcakes fully cooled and generously piped with the strawberry cream cheese frosting.
For a polished presentation, keep the frosting in a neat swirl and serve the cupcakes as part of a dessert table alongside other light sweets.
Their strawberry-forward flavor also makes them suitable for afternoon gatherings and celebrations.
If desired, the pink appearance can be emphasized with the optional red food coloring already included in the recipe.
For the best texture and flavor, allow refrigerated frosted cupcakes to come back to room temperature before serving.
Conclusion
These Strawberry Champagne Cupcakes combine tender strawberry cupcakes with a creamy, tangy strawberry cream cheese frosting finished with Pink Moscato.
Fresh strawberry puree and freeze-dried strawberry powder provide a concentrated fruit flavor, while the Moscato adds an elegant finishing note.
With their soft texture, fruity frosting, and attractive presentation, they make a delightful dessert for celebrations or any occasion that calls for a special homemade treat.
