These champagne cupcakes are a light, elegant dessert perfect for celebrating any special occasion. Each bite is soft, fluffy, and subtly flavored with champagne, giving them a delicate sweetness and a hint of sparkle. Topped with creamy champagne buttercream and a sprinkle of gold, they're as beautiful as they are delicious.
They're ideal for New Year's Eve parties, weddings, anniversaries, or any time you want to add a touch of sophistication to your dessert table. The flavor is festive without being overpowering, and the moist texture makes them a crowd-pleaser for all ages. Plus, you can easily make them alcohol-free by swapping the champagne for milk in the frosting.
These cupcakes come together quickly and look stunning when decorated with gold sprinkles or edible glitter. They're a simple way to make any celebration feel special - whether you're toasting with bubbly or just celebrating life's little moments.
Ingredients
For the cupcakes:
- Butter - softened + unsalted
- Sugar
- Egg whites
- Vanilla
- Champagne
- Milk
- Oil
- Flour
- Baking powder
- Salt
For the frosting:
- Butter - softened + unsalted
- Powdered sugar
- Salt
- Vanilla
- Champagne
- Gold assorted sprinkles
See recipe card for quantities.
Instructions
Throw your own celebration and make these champagne infused cupcakes with champagne buttercream by following this simple recipe.
Preparation: Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners. Set aside.
Step one: In the bowl of a stand mixer, combine the softened butter, vanilla and sugar. Cream until smooth.
Step two: Add in the oil, milk, champagne and egg whites. Mix until combined.
Step three: Add in the flour, baking powder and salt. Mix on low until combined and then bump up the speed to medium and mix until smooth, scraping the sides often.
Step four: Divide the batter between the cupcake liners, filling each about ½ to ⅔ full. Bake in the preheated oven for 14-16 minutes or just until the edges are golden. Allow to cool before decorating.
Step five: For the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar. Mix on low until combined.
Step six: Add in the remaining powdered sugar and about half of the champagne. Mix on low until combined. Bump up the speed and mix on medium until whipped and smooth. Scrape the sides often. Add additional champagne if needed.
Step seven: Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop of frosting on each cupcake.
Step eight: Decorate with gold sprinkles.
Hint: allow cupcakes to fully cool before adding frosting on top.
Recipe Tips for Success
- When making frosting, it should be thick enough to be scooped up, but not so thick that it can't flow through the piping tip. To make it thinner - add a little champagne; to make it thicker - add a little sugar.
- Cupcakes are fully cooked when you can insert a toothpick or fork and pull it out with nothing sticking to it.
Storage
These can be stored for 3 - 5 days in an airtight container in the fridge. Or, they can be frozen for 6 - 12 months.
Champagne Cupcakes with Champagne Buttercream
Ingredients
For cupcakes
- ¾ cup Butter softened + unsalted
- 1 ⅔ cup Sugar 6
- 6 Egg whites
- 1 teaspoon Vanilla
- ½ cup Champagne
- ½ cup Milk
- ¼ cup Oil
- 2 cup Flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Salt
For the frosting:
- 1 cup Butter softened + unsalted
- 4 cup Powdered sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 3-4 tablespoon Champagne
- Gold sprinkles
Instructions
For cupcakes:
- Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners. Set aside.
- In the bowl of a stand mixer, combine the softened butter, vanilla and sugar. Cream until smooth.
- Add in the oil, milk, champagne and egg whites. Mix until combined.
- Add in the flour, baking powder and salt. Mix on low until combined and then bump up the speed to medium and mix until smooth, scraping the sides often.
- Divide the batter between the cupcake liners, filling each about ½ to ⅔ full.
- Bake in the preheated oven for 14-16 minutes or just until the edges are golden.
For the frosting:
- In the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar. Mix on low until combined.
- Add in the remaining powdered sugar and about half of the champagne. Mix on low until combined.
- Bump up the speed and mix on medium until whipped and smooth. Scrape the sides often. Add additional champagne if needed.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop of frosting on each cupcake.
- Decorate with gold sprinkles.
Notes
- When making frosting, it should be thick enough to be scooped up, but not so thick that it can't flow through the piping tip. To make it thinner - add a little champagne; to make it thicker - add a little sugar.
- Cupcakes are fully cooked when you can insert a toothpick or fork and pull it out with nothing sticking to it.
- Allow cupcakes to fully cool before adding frosting.
- You can store these for 3 - 5 days in the fridge. Or, freeze for 6 - 12 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
