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These Strawberry Champagne Cupcakes bring together bright strawberry flavor, tender cake, and a creamy Pink Moscato frosting in one elegant little dessert.
The cupcakes are made especially moist from a combination of pureed fresh strawberries, buttermilk, and vegetable oil, while freeze-dried strawberry powder intensifies the berry flavor throughout the batter.
A touch of vanilla rounds everything out, while optional red food coloring can give the cupcakes a more pronounced pink appearance.
The frosting provides a beautiful contrast to the soft strawberry crumb.
Cream cheese gives it a pleasantly tangy foundation, while unsalted butter creates a smooth, rich texture that is easy to pipe once properly softened and whipped.
Powdered sugar adds sweetness, and another portion of freeze-dried strawberry powder brings concentrated strawberry flavor to the topping.
The finishing touch is Pink Moscato, added to the frosting for a delicate sparkling-wine character that complements the berries without being incorporated into the cupcake batter.
Each cupcake has a soft, tender texture beneath a fluffy, creamy topping.
The combination of fresh and freeze-dried strawberries keeps the fruit flavor prominent, while the tangy cream cheese and Moscato create a more sophisticated finish.
With their pretty appearance and balanced fruity flavor, these cupcakes make an appealing choice for festive dessert tables, celebrations, or whenever you want a strawberry dessert that feels a little more special.
Easy Strawberry Champagne Cupcakes
Ingredients
Equipment
Method
- Prepare the Strawberry Powder: Add 1 oz of freeze-dried strawberries to a food processor and process until finely powdered. Drape a kitchen towel over the processor while it runs to help keep the lightweight strawberry powder from escaping. This should produce about ½ cup of powder; reserve ¼ cup for the cupcakes 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 the prepared pan aside.
- Combine the Dry Ingredients: Place ¼ cup of strawberry powder in a small mixing bowl with the flour, granulated sugar, kosher salt, baking powder, and baking soda. Whisk thoroughly so the ingredients are evenly distributed, then set 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 and gently fold until just combined. Avoid overmixing once the flour has been incorporated.
- Portion the Cupcakes: Use a large ice cream scoop to divide the batter evenly among the prepared cupcake liners. Use one level scoop per cavity, approximately ¼ cup of batter for each cupcake.
- 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 let them cool until they are comfortable to handle. Transfer them from the muffin pan to a wire rack and allow them to cool completely before frosting.
- Soften the Frosting Ingredients: Bring the cream cheese and unsalted butter to room temperature until softened before beginning the frosting. Cutting them into small cubes can help speed up the softening process.
- Whip the Butter Mixture: Place the softened butter, softened cream cheese, and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, mix at medium-low speed, gradually increasing to medium-high, until the mixture is thoroughly combined.
- Add the Dry Frosting Ingredients: Stop the mixer and add the powdered sugar and remaining ¼ cup of strawberry powder. Mix on low speed first to incorporate the powdered ingredients 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 finished frosting. Pipe the frosting onto the completely cooled cupcakes.
Notes
- The recipe makes 12 cupcakes.
- Freeze-dried strawberry powder is divided between the cupcake batter and frosting for concentrated strawberry flavor.
- A 1 oz package of freeze-dried strawberries should provide approximately the ½ cup of powder needed for the complete recipe.
- Keep the buttermilk and egg at room temperature for the cupcake batter.
- The red food coloring is optional and can be omitted.
- Allow the cupcakes to cool completely before piping on the frosting.
- Frosted cupcakes should be refrigerated if they will not be eaten right away.
- The cupcakes are best enjoyed the day they are made, but refrigerated cupcakes can be kept for up to 3 days. Bring them to room temperature before serving.
- Unfrosted cupcakes can be kept in an airtight container at room temperature overnight and frosted the following morning.
- Moscato is used in the frosting rather than the cupcake batter in the original recipe. The source notes that alcohol can dry out cakes.
Chef’s Secret
The key to a smooth, fluffy frosting is making sure both the cream cheese and butter are properly softened before mixing.
If either ingredient is still cold and firm, the mixture may not blend evenly, leaving small lumps and making the frosting more difficult to pipe.
Cutting the butter and cream cheese into small cubes can help them soften more quickly and evenly.
Once softened, begin mixing at medium-low speed before gradually increasing to medium-high, allowing the ingredients to become thoroughly combined before adding the powdered sugar and strawberry powder.
When adding the Pink Moscato, start with a smaller amount and taste the frosting before adding more.
This lets you control the intensity of the Moscato flavor while maintaining a fluffy, pipeable consistency.
Serving Suggestions
Serve these strawberry cupcakes at room temperature so the frosting is creamy and the strawberry flavor is easy to appreciate.
For an attractive finish, pipe the frosting into decorative swirls and garnish each cupcake with a small fresh strawberry piece or strawberry heart cutout, following the presentation shown in the original recipe.
They make a natural addition to afternoon dessert spreads, celebrations, bridal or baby showers, and other festive gatherings.
For a dessert-table presentation, arrange the cupcakes on a cake stand or serving platter alongside fresh strawberries for a simple color-coordinated display.
Their strawberry-forward flavor also pairs naturally with fresh berries served on the side.
Conclusion
These Strawberry Champagne Cupcakes combine tender strawberry cake, concentrated berry flavor, and creamy cream cheese frosting accented by Pink Moscato.
The result is a pretty, fruity dessert with a soft texture and elegant finish.
Whether prepared for a celebration or simply served as a special homemade treat, these cupcakes offer a delightful way to turn fresh strawberries into an eye-catching dessert.
