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Champagne Cupcakes

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Celebrate in style with these light and fluffy Champagne Cupcakes! Infused with sparkling champagne and topped with a creamy champagne buttercream frosting, these elegant treats are perfect for weddings, New Year’s Eve, or any special occasion.

Ingredients

Units Scale

For the Cupcakes:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) champagne or sparkling wine
  • 1/4 cup (60ml) whole milk

For the Champagne Buttercream Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1/4 cup (60ml) champagne or sparkling wine, reduced to 2 tbsp
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Prepare the Cupcake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Alternate adding the dry ingredients and champagne with the milk, starting and ending with the dry ingredients. Mix just until combined.
  3. Bake the Cupcakes:
    • Divide the batter evenly among the cupcake liners, filling each about ¾ full.
    • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the Champagne Buttercream Frosting:
    • In a small saucepan, bring the champagne to a simmer and reduce to about 2 tablespoons. Let cool.
    • In a large mixing bowl, beat the butter until creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed.
    • Add the reduced champagne, vanilla extract, and salt, and beat on high speed until light and fluffy.
  5. Frost the Cupcakes:
    • Pipe or spread the frosting onto the cooled cupcakes. Optional: decorate with sprinkles, edible glitter, or fresh berries.

Notes

  • For a non-alcoholic version, substitute champagne with sparkling cider or grape juice.
  • Reduce extra champagne for a drizzle over the frosting or a syrup for added flavor.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Find it online: https://recipe.ukfinda.com/champagne-cupcakes.htm