Strawberry Champagne Cupcakes

In a bind? Need a last minute dessert that wows with little to no effort? These light and fluffy Strawberry Champange Cupcakes are about to become your best friend. 

Baking doesn't need to be complicated. You don't need a 12 step recipe or fancy kitchen equipment to make something that tastes and looks out of this world. A box mix, a few high quality flavorings, a bowl, and a whisk will do.

Think of this recipe as your shortcut to bakery-style cupcakes without the extra time or stress. By starting with a reliable base and enhancing it with thoughtfully selected ingredients, you get the best of both worlds: convenience and elevated flavor.

The delicate hint of our Amoretti® Champagne Water Soluble Extract adds a subtle tang to the cupcakes, while our bright Amoretti® Natural Wild Strawberry Artisan Flavor, adds the perfect blend of sweetness and freshness to the strawberry buttercream. Giving the cupcakes a  The combination of these two flavors gives the cupcakes a balanced flavor that makes the box mix truly unrecognizable. 

Whether you're hosting a last-minute gathering, celebrating a birthday, planning a Valentine’s or Galentine’s treat, or simply craving something homemade, this recipe delivers impressive results with minimal effort.

Box Mix Strawberry Champagne Cupcakes

Ingredients

For the Cupcakes:

• 1 package white cake mix
• 1 teaspoon Amoretti® Champagne W.S. Extract
• 2 teaspoons Amoretti® Vanilla Bean Paste

For the Buttercream:

• 1 cup unsalted butter
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 1/2 tablespoons Amoretti® Natural Wild Strawberry Artisan Flavor
• 1 teaspoon Amoretti® Vanilla Bean Paste

Directions

1. Line 12-count muffin pan with cupcake liners. Lightly grease the inside of the liners with small spray of cooking oil.

2. Preheat your oven and prep your cake mix according to the directions listed under the "cupcakes" option on your box.

3. Once the batter is prepped, add in the champagne extract and vanilla bean paste. Mix until just combined. 

4. Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for the cupcakes to rise.

5. Bake according to the package directions, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Make sure the cupcakes are fully cooled before frosting to prevent the buttercream from melting.

6. While the cupcakes cool, prepare the buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until smooth and creamy, about 2–3 minutes.

7. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Pour in the heavy cream, then increase the speed to medium-high and beat until the buttercream is light and fluffy.

8. Add the wild strawberry artisan flavor and vanilla bean paste, mixing until evenly combined. If the buttercream feels too thick, add an additional splash of heavy cream. If it’s too soft, mix in a bit more powdered sugar until you reach a spreadable, pipeable consistency.

9. Once the cupcakes have completely cooled, frost as desired using a piping bag or offset spatula. For a finishing touch, top with fresh strawberry slices, festive sprinkles, or a light dusting of sanding sugar.