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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!

Decorated champagne cupcakes on a granite countertop with a bottle of pink champagne in the background.

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!
Homemade Champagne Cupcakes recipe from The Country Cook, cupcakes shown with rose gold straws inserted into the cupcake.

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
unsalted butter, granulated sugar, large eggs, vanilla extract, all purpose flour, baking powder, salt, pink champagne.

HOW TO MAKE CHAMPAGNE CUPCAKES:

To make the cupcakes:
Preheat oven to 350F degrees. Line a cupcake pan with paper liners. 

paper liners added to the cupcake pan with a scooper off to the side.

In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.

a stick of butter and white sugar in a clear bowl on a granite surface.

Mix in the vanilla and egg whites until well combined.

vanilla extract added to creamed butter and sugar mixture in a clear bowl.

In a smaller bowl, using a fork, mix together the flour, baking powder and salt.

flour, baking powder and salt in a white bowl with a fork on the side.

Add the dry mixture into the wet mixture and mix until well combined.

flour mixture added to butter and sugar mixture in a clear bowl on a granite surface.

Slowly pour in the champagne and continue mixing until the batter is smooth and free of lumps. 

pouring pink champagne into cupcake batter in a clear bowl.

Fill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean. 

champagne cupcake batter added to paper liners in a 12-cup cupcake pan.

Cool completely before frosting.

fully baked champagne cupcakes pictured in a cupcake pan.

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.

creaming together butter and sugar in a clear bowl using a stand electric mixer.

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.

champagne and vanilla extract mixed into butter and powdered sugar mixture in a clear mixing bowl.

Fill a piping bag and decorate the cupcakes as desired.

piping frosting onto a white cupcake using white frosting.

 Store covered in the refrigerator for up to 5 days.

champagne cupcake cut in half on a small white pedestal stand.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Homemade Champagne Cupcakes recipe

Champagne Cupcakes

Celebrate the New Year or new beginnings with this recipe for Homemade Champagne Cupcakes! Moist cupcakes topped with a creamy frosting!
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 23 minutes
Cooling time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 12

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:

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!
Course: Dessert
Cuisine: American

Nutrition

Calories: 495kcal | Carbohydrates: 69g | Protein: 2g | Fat: 23g | Sodium: 112mg | Fiber: 1g | Sugar: 56g

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.

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