Romance your sweetheart this Valentine’s Day this year with Strawberry Champagne Cupcakes!
What better way to add a little romance to Valentine’s Day than with a little Champagne and strawberries? These Strawberry Champagne Cupcakes couldn’t be a more perfect treat to share with your Sweetheart.
This past Summer I made some Pink Champagne Cupcakes for a bridal shower. Everyone loved the unique flavor that the Champagne added to the cupcakes. I wanted to step it up a notch for Valentine’s Day though. So I paired Strawberries and Champagne together to add a little romantic flare and create an incredibly delicious flavor combo!
Strawberries and Champagne have been served together for years. However, the scene from Pretty Woman definitely made it more popular. As far as fruits go, strawberries are definitely one of the more romantic ones. Partly because of their vibrant red color and partly because of their juicy sweetness. So the combination of the two together makes these Strawberry Champagne Cupcakes the perfect treat to share with your Sweetheart.
I actually served my Strawberry Champagne Cupcakes at a Super Bowl Party this past weekend. Yes….they were a little girlie for a Super Bowl Party. I wanted to make sure that I’d have time to share them with you before Valentine’s Day though. It’s less than a week away you know.
Everything worked out as planned thankfully. The Patriots won the Super Bowl in the most incredible come backs in the history of football! What do you do to celebrate your team’s big win? You have a Strawberry Champagne Cupcake toast of course!
Strawberry Champagne Cupcakes
Ingredients
For the Strawberry Champagne Cupcakes
- 3 Cups All purpose flour
- 3 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Cupcs Sugar
- 2 Sticks Unsalted butter ,softened
- 6 Large egg whites
- 1 Cup Fresh strawberries, pureed
- 1 Cup Pink Champagne, extra dry, I used Korbel
For the Frosting
- 2 Sticks Unsalted butter, softened
- 1 Pound Confectioner sugar
- 3 Tablespoons Pink Champagne
- 3 Tablespoons Fresh strawberries ,pureed
Instructions
For the Strawberry Champagne Cupcakes
- Preheat oven to 350°F. Line cupcake tins with about 24 paper liners. Set aside.
- In a medium bowl mix together strawberry puree and champagne. Set aside.
- Whisk together flour, baking powder and salt in a large bowl. In a separate mixing bowl or the bowl of a standing mixer, beat together the unsalted butter and sugar. Add egg whites one at a time and beat well after each addition.
- Beat in the flour mixture and champagne mixture alternately in three additions, beginning and ending with flour. Scrape down bowl edges with a rubber spatula and mix again briefly.
- Divide the batter evenly between the lined cupcake tins. Bake on the center rack of the oven for 17-18 minutes or until a toothpick inserted comes out clean.
- Remove to a cooling rack and let cupcakes cool.
For the Frosting
- In a large bowl or the bowl of a stand mixer beat butter on high until soft and creamy. Add confectioner sugar, champagne and strawberry puree. (Cover mixer with a clean kitchen towel to prevent sugar from spilling out) Mix on low and once combined turn to high and beat for 3 minutes.
- Top your cooled cupcakes with frosting.
Notes
Nutrition
Ignite a little romance this Valentines Day with Strawberry Champagne Cupcakes!
Whether you’re toasting your love or some other special occasion…like your team winning the Super Bowl…celebrate with a little Strawberry Champagne Cupcake toast!
Here are some more great ideas for Valentine’s Day. Just click on the picture for the recipe.
A new way to say “Cheers”! Salute to Pink Champagne Cupcakes ! Moist & tasty, divine. Loved them!
These look super yummy, but I do have one question. Is the 1 cup strawberries, puréed, 1 cup of whole strawberries or 1 cup of strawberry purée?
Hi Jess, It’s 1 cup of whole strawberries. Hope you get a chance to make them. Enjoy!
Great flavor! Easy to follow directions and they look great. Thanks!
Awesome! Glad they worked out for you!
In the header of the recipe, it states 29 cupcakes but in the text of the recipe, it states 19… just looking for possible clarification if it’s 19 or 29 so I can make my recipe accordingly.
Hi Amanda,Thanks for bringing that type o to my attention. I just updated the recipe. It should make approximately 24 cupcakes.
If I do not drink alcohol, what can I substitute in place of the champagne?
Hi Carla, Sparkling Grape Juice can be used as a substitute.
I’ve made this 3 times now. First as cupcakes, 2nd time as 2 layer cake and finally as a bundt cake. We love it! Instead of butter, I’ve used an 8oz bar of cream cheese in the frosting. After adding the strawberries and champagne to the frosting, it’s a little on the thin side which is why I’ decided on the bundt cake option. It is so delicious!
So glad you this recipe was a hit for you! Thanks for all the other recipe suggestions as well!
Looking forward to trying out your recipe… quick question about the champagne – you said extra dry pink champagne (Korbel). Korbel makes a brut rosé and a a sweet rosé. Which one do you suggest?
I’ve tried both and I prefer the Sweet Rosé.
Thanks for getting back to me… I made these cupcakes for a couple of holiday gatherings, and they were a hit! Thank you so much!
🧁😋😊
The recipe says 0.42 pound confectioners sugar… I use the metric system and when I try to convert it to grams it gives 19050.88 grams! How much of the sugar I really need (for 10 cupcakes) 🙂
Thank you!
Nevermind, I just figured that out 😀
Hi! I’d like to use this recipe to make a layered 8 inch cake. Does this recipe make enough cake batter for 3 layers? Thank you!
Hi Jennifer, I haven’t made this recipe as a cake yet so I’m unsure of exactly how many layers you can get out of it. Definitely two. Not sure how thick the layers would be if you did 3 in 8 inch pans. I would start the bake time around 25-30 minutes and keep checking for doneness after that.