Strawberries & Champagne Cupcakes with Nutella Frosting

Growing up, Valentine’s Day was the holiday where my parents would hide candy and cards all over the house, and all day my brother and I would continue to find new surprises.  It was one of my favorite holiday traditions and one I try to continue with my husband and dogs each year. (Yes, my dogs get treats too!) Even though these Strawberries & Champagne Cupcakes with Nutella Frosting are perfect for Valentine’s Day (and Galentine’s Day!), they’re so good that you’ll also find them to be perfect any day!

What you’ll need

A mini cupcake pan or a regular sized cupcake pan and paper liners, three mixing bowls if you have them (if not, you can rinse between uses), a stand mixer if you have it, a hand mixer if you don’t, or you can make it work with a spoon or spatula if that’s all you have. You’ll also need two small bowls, a small sauce pan, and a spoon or spatula (or two).


baking powder
kosher salt
egg whites
cream of tartar
powdered sugar
heavy cream

How to prepare your pan

Line a cupcake pan with paper liners.

How to make Strawberries & Champagne Cupcakes

To make the batter, you’ll first cream the butter and sugar. In one small bowl you’ll combine the dry ingredients (flour, baking powder, salt). In another small bowl you’ll combine the wet ingredients (champagne, vanilla, pureed strawberries). With the mixer running on low, add in first a third of the dry ingredients, then half the wet ingredients, another third of the dry ingredients, the other half of the wet ingredients, and finally the rest of the dry ingredients. Mix in between each addition.

In a separate (dry!!) bowl, beat eggs until foamy. Then add cream of tartar and slowly and gradually add the sugar. Continue beating until the mixture is glossy and white and holds stiff peaks. You’ll then fold the egg white mixture into the batter.  Lastly, if you want to make your strawberry cupcakes pop, you’ll add some pink food coloring, but you certainly don’t need to. Spoon the batter into the lined cupcake trays and bake.

While the cupcakes are baking, you can make the filling by heating diced strawberries on the stove till the juices release, then add the sugar, cornstarch, and champagne, and heat a bit longer until it becomes a jelly-like consistency.

Lastly, you’ll make your frosting by beating the butter till it’s soft, then adding in the remaining ingredients and beating till it’s the texture you want.  You can add a little extra cream if it’s too thick or a little extra powdered sugar if it’s too thin.

To assemble your cupcakes, wait till they’re cooled and remove the center of each cupcake.  You can do this with the back end of a piping tip, or a teeny tiny round cookie cutter, or you can use a serrated knife to cut a circle out of the center. Spoon a little bit of filling into the center, then place the removed part of the cupcake back in on top of the filling. Top with frosting and enjoy!

Common Questions

How do you make cupcakes light and fluffy?

In this recipe, folding the egg whites into the batter really helps these cupcakes come out light and airy.

Can cupcakes sit out overnight?

If your cupcakes are frosted, I generally suggest refrigerating them, however, if I’m being honest, I tend to leave them out if there isn’t room in my fridge and so far I’m okay! But the frosting should be treated like a dairy product.

When should you ice cupcakes?

You should wait until your cupcakes are absolutely and completely cooled through and through.  If they’re at all warm, the frosting will melt.

Looking for other cupcake recipes? Check these out:

Guinness Black Currant Cupcakes
Piña Colada Upside Down Cupcakes
Fiery Chocolate Cupcakes
Cinnamon Roll Cupcakes
Bourbon Peach Sweet Tea Cupcakes

Looking for other strawberry recipes? Check these out:

Strawberries and Champagne Poptarts
Strawberries and Champagne Pie
Balsamic Strawberry and Basil Tart

Looking for other Nutella recipes? Check these out:

Nutella Whipped Cream
Nutella Cups
Nutella Rice Krispie Treats
Nutella Hummus

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Strawberries & Champagne Cupcakes with Nutella Frosting

Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Servings: 36 mini cupcakes



  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt Diamond Crystal
  • 1/2 cup champagne
  • 1 teaspoon vanilla
  • 1/2 cup pureed strawberries (about 5-6 berries)
  • 1 stick butter
  • 1 cup sugar divided in half
  • 2 egg whites
  • 1 teaspoon cream of tartar
  • A few drops pink food coloring optional


  • 1 cup strawberries finely diced (about 8 berries)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon champagne


  • 1 stick butter
  • 1 cup Nutella
  • 2 cups powdered sugar
  • 2-4 tablespoons heavy cream



  • Preheat oven to 350 F. Line a mini cupcake pan with paper liners.
  • In one bowl, combine flour, baking powder, and salt (dry ingredients). In another bowl, combine champagne, vanilla, and strawberry puree (wet ingredients).
  • In your mixing bowl, beat butter and 1/2 cup sugar until light and fluffy.
  • On low speed add 1/3 of the dry ingredients, and once almost combined, add half the wet ingredients, continuing to alternate dry and wet until all are combined.
  • In a separate clean bowl, beat egg whites until foamy. Add cream of tartar, and slowly and gradually add in 1/2 cup sugar beating until glossy and stiff.
  • Fold the egg white mixture into the batter.
  • OPTIONAL: add a few drops of pink food coloring to the batter.
  • Bake at 350° F for 12-15 minutes, or until a toothpick comes out clean from the center the cupcakes. Cool in the pan for 5 minutes, the move to a wire rack to cool completely.


  • Combine cornstarch and champagne and set aside.
  • Place diced strawberries in a saucepan and heat over medium heat stirring constantly, until juices are released (about 4 minutes).
  • Add the sugar and cornstarch/champagne mixture, and continue stirring for 2 more minutes.
  • Remove from heat and let cool.
  • Once cooled, create a small hole in the center of cooled cupcakes and pour a small amount of filling into the hole. If you've removed the center of the cupcake, press it back in on top of the filling.


  • Beat butter until fluffy.
  • Add remaining ingredients and beat until combined.
  • If the icing is too thick, add a little bit more cream. If the icing is too thin, add a little bit more powdered sugar. Continue adjusting until frosting is desired consistency.
  • Swirl frosting onto cooled, filled cupcakes, and decorate with sprinkles!

This post was updated in January 2021 with an improved recipe, new photos and additional information about the recipe.


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