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Perfect Strawberry Rose Champagne Cupcakes

strawberry rose champagne cupcakes - featured image
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Elegant and easy-to-make cupcakes featuring fresh strawberry puree, delicate rose water, and a subtle champagne fizz, perfect for celebrations and special occasions.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (about 75g) fresh strawberries, pureed
  • 1 teaspoon rose water
  • ⅓ cup (80 ml) champagne or sparkling wine
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • For the Rose Champagne Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon rose water
  • 2 tablespoons (30 ml) champagne or sparkling wine
  • 2 tablespoons fresh strawberries, finely chopped
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Add pureed strawberries and vanilla extract; mix on low speed until combined.
  6. Alternately add dry flour mixture and a mixture of milk and champagne, beginning and ending with dry ingredients. Mix gently on low speed just until incorporated.
  7. Fold in rose water carefully with a spatula.
  8. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Rotate pan halfway through baking.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in rose water, champagne, and salt. Beat until fluffy, about 3-5 minutes.
  12. Fold in finely chopped strawberries gently.
  13. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh strawberry slices or edible rose petals.

Notes

Use dry or brut champagne for best flavor. Substitute sparkling white grape juice for a non-alcoholic version. Avoid overmixing batter to keep cupcakes light. Ensure cupcakes are completely cool before frosting to prevent melting. Store frosted cupcakes refrigerated up to 3 days; unfrosted cupcakes can be frozen up to 2 months.

Nutrition

Keywords: strawberry cupcakes, rose water cupcakes, champagne cupcakes, elegant cupcakes, party cupcakes, floral cupcakes, easy cupcakes

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