These Strawberry Champagne Cupcakes are soft and moist with a creamy and tangy Moscato infused strawberry cream cheese frosting. |
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5 from 1 vote

Strawberry Champagne Cupcakes

These Strawberry Champagne Cupcakes are made with soft and moist strawberry cupcakes topped with a creamy and tangy Moscato infused strawberry cream cheese frosting.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 312kcal
Author: Trang


For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup + 3 tablespoon granulated sugar
  • 1 cup chopped strawberry – yields 1/2 cup when pureed
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 8 drops red food coloring optional

For the frosting:

  • 8 oz. regular cream cheese – room temperature
  • 4 oz. unsalted butter – room temperature
  • 1/2 cup powder sugar
  • 1 oz. freeze-dried strawberry – ground into a powder
  • 3 tablespoon Pink Moscato


To make the cupcakes:

  • Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
  • In a small bowl, measure out flour, salt, baking soda, baking powder, and sugar, mix well with a whisk and set aside.
  • Puree 1 cup of chopped strawberry in a food processor, this will yield approximately 1/2 cup of pureed strawberry.
  • Add the pureed strawberry, buttermilk, oil, egg, vanilla extract and food color in a medium bowl and beat with a whisk to combine.
  • Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
  • Divide batter equally among 12 cups.
  • Bake for 20 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  • Remove cupcakes from the oven and cool completely on a wire rack.

To make the frosting:

  • Leave the cream cheese and butter out on the counter for a few hours until they reach room temperature and are softened, but not melted.
  • Ground the freeze-dried strawberry in a food processor until a powder form.
  • Cream the cream cheese and butter together with an electric mixer on medium speed until fluffy.
  • Add powder sugar and powder freeze-dried strawberry, and mix to combine.
  • Use a spatula to scrape the side and bottom of the mixing bowl as necessary.
  • Finally, add Moscato to the frosting and mix well.
  • Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
  • Garnish cupcakes with sliced strawberries as desired.


1. I make the cupcake batter using just a hand whisk. You can use an electric mixer as well, just be sure to not overmix the batter.
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
3. Let cupcakes come to room temperature before serving if stored in the fridge.
4. I used a food processor to puree the fresh strawberry and ground the freeze-dried strawberry, but a blender should also work if you don’t have a food processor.
5. Red food color is optional for a more visible pink cake batter.


Serving: 98g | Calories: 312kcal