Strawberry Champagne Cupcakes

Strawberry Champagne Cupcakes are a fun and elegant adult only treat, perfect for parties and New Year’s celebrations. With a light, bubbly cake and fruity champagne strawberry frosting, they’re as beautiful as they are delicious!

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This post was last updated 4/2025.

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Shopping list:

• strawberry cake mix
• champagne
• vegetable oil
• eggs
• butter
• powdered sugar
• freeze dried strawberries
• heavy cream

Strawberry Champagne Cupcakes are a fun and festive treat, perfect for parties, New Year’s celebrations, or any special occasion where you want to serve something a little extra! With their beautiful pink hue and subtle champagne flavor, these cupcakes are elegant, delicious, and strictly for adults. The bubbly champagne adds a light and airy texture to the cake, while the sweet strawberry flavor makes them irresistible.

Easily made with a box of strawberry cake mix, eggs, oil, and champagne, the cupcakes come together quickly and easily. The frosting is a dreamy blend of softened butter, powdered sugar, crushed freeze-dried strawberries, champagne, and a touch of cream! Fluffy, fruity, and full of flavor. 

These Strawberry Champagne Cupcakes are always a crowd pleaser and a gorgeous addition to any dessert table!

Cupcakes are always our party go-to! Check out my Rhubarb Cupcakes or Lemon Cupcakes!

If you're looking for some more strawberry sweet treats, try these Strawberry Crunch Cookies or Mini Strawberry Pancakes!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate in an airtight container for up to three days.

• Try using any flavor cake mix instead of strawberry. The frosting can made without the freeze dried strawberry powder, or use a different freeze dried fruit instead.

• We also love using this homemade cream cheese frosting instead of the champagne frosting.

• If you don't have a piping bag or tip, just use a ziploc bag with the corner cut off.

• The freeze dried strawberries can be crushed in a ziploc bag with a rolling pin, or in a small food processor.

• Many boxed cake mix sizes have been reduced by the manufacturer recently, however some brands still offer the 15.25 ounce size. If I need more mix than the box has, I just keep an extra cake mix on hand, then add the additional amount needed.

Our favorite kitchen equipment and supplies used with this recipe:

• Wilton 12-Cup Muffin Tin
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Standard White Cupcake Liners
• Hamilton Beach 6-Speed Electric Hand Mixer
• Wilton Master Cake Decorating Piping Tips Variety Set 

Yield 24 cupcakes

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Strawberry Champagne Cupcakes

Ingredients

• 1 - 15.25 ounce box strawberry cake mix
• 1 ¼ cup champagne + 2 tablespoons, divided
• ⅓ cup vegetable oil
• 3 large eggs
• 1 cup butter, softened
• 3 cups powdered sugar
• 1 cup freeze dried strawberries, crushed into powder
• 1 tablespoon heavy cream

Instructions

1. Cupcakes:
2. Preheat your oven to 350 degrees F. Line a muffin pan with paper liners.
3. In a large mixing bowl, whisk together cake mix, 1 ¼ cup champagne, vegetable oil, and eggs until combined.
4. Pour batter into the muffin pan, filling each cup 2/3 full.
5. Bake for 17-20 minutes, or until a toothpick or cake tester comes out clean. Allow the cupcakes to cool completely before frosting.
6. Frosting:
7. In a large mixing bowl, beat the butter with an electric mixer until smooth.
8. Add the powdered sugar and strawberry powder, and mix well to combine.
9. Add the heavy cream and 2 tablespoons champagne, and mix well, for another 1-2 minutes.
10. Add frosting to a piping bag with a tip of your choice, then frost the cupcakes.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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