Champagne Cupcakes
Celebrate the New Year or new beginnings with this recipe for Homemade Champagne Cupcakes! Moist cupcakes topped with a creamy frosting!
A FUN CELEBRATION CUPCAKE
This recipe for champagne cupcakes not only tastes absolutely delicious but it feels slightly more fancy because we’re using the bubbly stuff in the batter and the frosting. Even if you aren’t a huge fan of champagne, you are going to absolutely fall in love with these cupcakes!
TIPS FOR MAKING CHAMPAGNE CUPCAKES:
- This cupcake has a semi dense consistency, similar to a wedding cake. For a lighter, fluffier cupcake, try using cake flour instead of all-purpose flour.
- I decorated these cupcakes with pearl candy and rose gold straws. You can usually find these at any craft store these days or even order them online if you prefer.
- For the frosting, I used a Wilton 1m closed star piping tip.
- I baked the cupcakes in a regular white paper liner. After they were done baking, I popped them straight into a decorated liner. It is not necessary, I just like how much more festive it makes them look!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- vanilla extract
- all purpose flour
- baking powder
- salt
- champagne – any flavoring will work, I used a Barefoot Bubbly Brut Rose
- powdered sugar
HOW TO MAKE CHAMPAGNE CUPCAKES:
To make the cupcakes:
Preheat oven to 350F degrees. Line a cupcake pan with paper liners.
In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.
Mix in the vanilla and egg whites until well combined.
In a smaller bowl, using a fork, mix together the flour, baking powder and salt.
Add the dry mixture into the wet mixture and mix until well combined.
Slowly pour in the champagne and continue mixing until the batter is smooth and free of lumps.
Fill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean.
Cool completely before frosting.
To make the frosting:
In a large bowl, using a hand or stand mixer, cream together the butter and powdered sugar until a thick creamy consistency has been reached. This may take a few minutes.
Add in the vanilla extract and champagne and mix together until smooth and creamy. This will make a very creamy frosting and is perfect for spreading or piping. If the frosting is a little too soft, add a little more powdered sugar to thicken. If the frosting is too thick, add a little more champagne to thin it out.
Fill a piping bag and decorate the cupcakes as desired.
Store covered in the refrigerator for up to 5 days.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Champagne Cupcakes
Ingredients
For the cupakes:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour (or cake flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup champagne (I used a Barefoot Bubbly Brut Rose)
For the frosting:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup champagne
Instructions
For the cupcakes:
- Preheat oven to 350F degrees. Line a cupcake pan with paper liners.
- In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.
- Mix in the vanilla extract and egg whites until well combined.
- In a smaller bowl, using a fork, mix together the flour, baking powder and salt.
- Add the dry mixture into the wet mixture and mix until well combined. Slowly pour in the champagne and continue mixing until the batter is smooth and free of lumps.
- Fill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean. Cool completely (about 2 hours) before frosting.
For the frosting:
- In a large bowl, using a hand or stand mixer, cream together the butter and powdered sugar until a thick creamy consistency has been reached. This may take a few minutes.
- Add in the vanilla and champagne and mix together until smooth and creamy. This will make a very creamy frosting and is perfect for spreading or piping.
- If the frosting is a little too soft, add a little more powdered sugar to thicken. If the frosting is too thick, add a little more champagne to thin it out.
- Fill a piping bag and decorate the cupcakes as desired.
- Store covered in the refrigerator for up to 5 days.
Notes
- This cupcake has a semi dense consistency, similar to a wedding cake. For a lighter, fluffier cupcake, try using cake flour instead of all-purpose flour.
- I decorated these cupcakes with pearl candy and rose gold straws. You can usually find these at any craft store these days or even order them online if you prefer.
- For the frosting, I used a Wilton 1m closed star piping tip.
- I baked the cupcakes in a regular white paper liner. After they were done baking, I popped them straight into a decorated liner. It is not necessary, I just like how much more festive it makes them look!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Awesome. Thanks 4 the recipe
Was wondering; what size decorating tip did you use?
Hi Colleen! I used a Wilton 1m closed star tip. Hope that helps!
Yes, Thank U.
These look amazingly delicious!
I want to make them soon.
Hope you love them Barbara!