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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 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.
- 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.
- 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.
- 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.