When I saw a recipe for Strawberry Champagne Cupcakes, I couldn’t wait to try them. I bought the ingredients and waited for an occasion. Hmm…nothin’. See, I stopped letting myself make desserts for “no reason” because they always ended up at my house being eaten mostly by me. You can imagine why this turned into a bit of a problem.

I figured these cupcakes needed something celebratory — I mean they batter and the frosting have champagne in them! Strawberries and champagne just scream a fancy event in a limo or an afternoon in a Paris hotel to me. Michelle’s bridal shower (more to come on that later) was the perfect event!

I loved these cupcakes because they have real strawberries in the batter and of course I only do homemade frosting if I can help it all. It is always amazing and so much better than a jar. I actually made a ton of extra this time because I usually run out.

Strawberry Champagne Cupcakes

 *Adapted from Love & Oil.

  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut milk
  • 1/3 cup champagne/sparkling white wine (pink champagne might best for color!)
  • 1/3 cup strawberry puree (I used thawed frozen strawberries & pureed them in food processor)
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 12 strawberries cut in half for garnish
For Frosting (I made 1 1/2 recipe for extra to get the fluffy frosting like mine):

1 cup champagne
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
3to 3 1/2 cups confectioners’ sugar
2-3 tablespoons milk


Preheat oven to 350 degrees F. In a large bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set. Transfer to cooling rack and allow to cool completely.

Frosting: Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool. Then, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency.

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