Champagne Cupcakes Recipe

Introduction

These Champagne Cupcakes are a delightful treat perfect for celebrations or a special dessert. Light, fluffy, and infused with sparkling wine, they offer a subtle elegance that’s sure to impress your guests.

Ingredients

• 1 3/4 cups white sugar
• 12 tablespoons butter (softened)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 2 ¾ cups all-purpose flour
• ¾ teaspoon salt
• 2 teaspoons baking powder
• 1 cup champagne (Prosecco sparkling wine can be substituted)
• Pink food coloring or icing gel
• 1 cup butter (softened) for frosting
• 4 cups confectioners’ sugar
• 3/4 cup champagne (Prosecco sparkling wine can be substituted) for frosting
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons milk (optional, if frosting is too thick)
• Sprinkles for decoration

Instructions

1. Step 1: Preheat the oven to 350℉. Line a cupcake pan with 24 cupcake liners.
2. Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream together the sugar and 12 tablespoons of softened butter until fluffy.
3. Step 3: Blend in the eggs, milk, and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually alternate adding the dry ingredients and champagne to the batter, mixing gently until blended.
5. Step 5: Add pink food coloring or icing gel to the batter and stir to combine.
6. Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes, or until the tops spring back when lightly touched.
7. Step 7: While cupcakes bake, prepare the frosting. Pour 3/4 cup champagne into a small saucepan and bring to a simmer over medium-high heat. Reduce the liquid by half, then set aside to cool completely.
8. Step 8: In a mixing bowl, beat 1 cup softened butter until smooth. Gradually add the confectioners’ sugar, beating until combined.
9. Step 9: Add the vanilla extract and cooled champagne reduction, mixing well. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
10. Step 10: Once cupcakes are completely cool, frost them generously and decorate with sprinkles.

Tips & Variations

• For a non-alcoholic version, substitute champagne with sparkling white grape juice.
• Use Prosecco for a slightly sweeter and fruitier flavor.
• Add a few drops of almond extract to the batter for a subtle nutty twist.
• To make mini cupcakes, reduce baking time to about 10-12 minutes and adjust filling accordingly.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste. Leftover frosting can be refrigerated in an airtight container for up to 5 days; re-whip before use. These cupcakes are not ideal for freezing due to the texture of the champagne-infused frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of sparkling wine instead of champagne?

Yes, Prosecco or other sparkling wines can be used as a substitute without significantly changing the flavor.

Do the cupcakes contain alcohol?

The alcohol mostly cooks off during baking, but a slight champagne flavor remains. If you want to avoid alcohol entirely, use non-alcoholic sparkling grape juice.

Champagne Cupcakes Recipe

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4.8 from 132 reviews

These elegant Champagne Cupcakes combine a light and fluffy vanilla base enhanced with sparkling champagne for a delicate flavor, topped with a rich and creamy champagne buttercream frosting. Perfect for celebrations and special occasions, these cupcakes bring a festive sparkle to your dessert table.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 3/4 cups White Sugar
• 12 tablespoons Butter (softened)
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Milk
• 2 ¾ cups All-Purpose Flour
• ¾ teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Champagne (Prosecco sparkling wine can be substituted)
• Pink Food Coloring or Icing Gel

Champagne Buttercream Frosting

• 1 cup Butter (softened)
• 4 cups Confectioners’ Sugar
• 3/4 cup Champagne (Prosecco sparkling wine can be substituted)
• 1 teaspoon Pure Vanilla Extract
• 1–2 tablespoons Milk (optional, if too thick)
• Pink Food Coloring or Icing Gel
• Sprinkles

Instructions

1. Prepare the Oven and Cupcake Liners: Preheat your oven to 350℉ (177℃). Line a 24-cup cupcake pan with cupcake liners to make sure the cupcakes bake evenly and are easy to remove.
2. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. This step is essential to incorporate air, giving the cupcakes a tender texture.
3. Add Wet Ingredients: Blend in the eggs one at a time, followed by the milk and pure vanilla extract, mixing well after each addition to combine everything evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
5. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the champagne, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing. Then, add pink food coloring or icing gel and mix until you achieve your desired color.
6. Fill and Bake Cupcakes: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 14-17 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
7. Prepare Champagne Reduction: While the cupcakes bake, pour 3/4 cup of champagne into a small saucepan and bring it to a simmer over medium-high heat. Allow the champagne to simmer until reduced by half, about 5-7 minutes. Remove from heat and let it cool completely. This reduction intensifies the champagne flavor in the frosting.
8. Make Champagne Buttercream Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add confectioners’ sugar and continue to beat until fully incorporated and fluffy. Add the cooled champagne reduction and pure vanilla extract, blending well. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency. Optionally, add pink food coloring or icing gel and mix to a uniform color.
9. Frost and Decorate: Once cupcakes have completely cooled, frost them generously with the champagne buttercream using a spatula or piping bag. Decorate with sprinkles for an extra festive touch.

Notes

• Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
• Champagne can be substituted with Prosecco sparkling wine for a slightly different flavor profile.
• The reduction of champagne intensifies its flavor; do not skip this step for best results.
• For vegan or dairy-free versions, substitute butter with plant-based alternatives and use egg replacers.
• Food coloring is optional but adds a beautiful celebratory touch.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: champagne cupcakes, sparkling wine cupcakes, celebration cupcakes, vanilla cupcakes with champagne, champagne buttercream frosting