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Champagne cupcake on wooden table.

Champagne Cupcakes with Champagne Buttercream

Justin
These festive champagne cupcakes with champagne buttercream are light, fluffy and sweet. Perfect for celebrations like weddings, birthdays and new years eve.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 319 kcal

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

Tips + Storage
  • 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

Calories: 319kcalCarbohydrates: 42gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 263mgPotassium: 42mgFiber: 0.3gSugar: 34gVitamin A: 422IUCalcium: 38mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.