Champagne Cupcakes Recipe
Introduction
Champagne cupcakes bring a festive twist to classic cupcakes with a delicate flavor and elegant sparkle. Perfect for celebrations or whenever you want something special, these light and fluffy treats are topped with a smooth champagne buttercream frosting.
Ingredients
- 1 3/4 cups white sugar
- 12 tablespoons butter (softened), divided
- 2 large eggs
- 1 teaspoon pure vanilla extract, divided
- 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), divided
- Pink food coloring or icing gel
- 4 cups confectioners’ sugar
- Sprinkles (optional)
Instructions
- Step 1: Preheat your oven to 350℉ and line a cupcake pan with 24 cupcake liners.
- Step 2: In a stand mixer with the paddle attachment or a large bowl using a hand mixer, cream together 1 3/4 cups sugar and 12 tablespoons softened butter until fluffy. Add eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract, mixing until combined.
- Step 3: In a separate bowl, whisk together flour, baking powder, and salt. Gradually alternate adding the dry ingredients and 1 cup champagne to the butter mixture, starting and ending with the dry ingredients. Stir in pink food coloring or icing gel until you achieve the desired hue.
- Step 4: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes or until the tops spring back when lightly touched. Allow cupcakes to cool completely.
- Step 5: While cupcakes bake, pour the remaining champagne into a small saucepan and simmer over medium-high heat until reduced by half. Set aside to cool completely.
- Step 6: To make the frosting, beat 1 cup softened butter until creamy. Gradually add confectioners’ sugar, mixing well. Stir in 1 teaspoon vanilla extract and the cooled champagne reduction. If the frosting is too thick, add 1-2 tablespoons milk to reach desired consistency.
- Step 7: Once cupcakes are fully cooled, frost them generously. Decorate with pink food coloring gel or sprinkles if desired.
Tips & Variations
- Use Prosecco or another sparkling wine for a slightly different flavor without alcohol.
- Adjust the pink food coloring to get the perfect shade for your celebration.
- For extra moisture, brush cupcakes with a teaspoon of champagne before frosting.
- If you prefer a non-alcoholic version, substitute sparkling grape juice for champagne.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. If needed, gently warm cupcakes in the microwave for 10-15 seconds to soften the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and keep them refrigerated. Frost just before serving to keep the frosting fresh and vibrant.
Can I freeze champagne cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw fully before frosting and serving.
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Champagne Cupcakes Recipe
- Total Time: 32 minutes
- Yield: 24 cupcakes 1x
Description
Celebrate any special occasion with these elegant and festive Champagne Cupcakes. Light and fluffy vanilla cupcakes are infused with real champagne for a subtle fruity sparkle, then topped with a creamy champagne buttercream frosting tinted a delicate pink. Perfect for parties, bridal showers, or toasting a milestone with a fun twist on a classic treat.
Ingredients
Scale
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 (optional)
Instructions
- Preheat oven: Preheat your oven to 350℉ (175℃). Line a cupcake pan with 24 cupcake liners to prepare for baking.
- Prepare cupcake batter: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, cream together the white sugar and softened butter until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Blend in the milk and pure vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the champagne. Begin and end with the flour mixture. Stir gently until just combined to avoid overmixing.
- Add color: Incorporate pink food coloring or icing gel into the batter, mixing until the color is evenly distributed and you achieve the desired shade.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Place the pan in the preheated oven and bake for 14-17 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Simmer champagne for frosting: While the cupcakes bake, pour 3/4 cup of champagne into a small saucepan and bring it to a simmer over medium-high heat. Continue simmering until the liquid reduces by half. Remove from heat and let it cool completely before using in the frosting.
- Make champagne buttercream frosting: In a mixing bowl, beat the softened butter until smooth. Gradually add the confectioners’ sugar, blending well after each addition. Mix in the pure vanilla extract and the cooled reduced champagne. If the frosting is too thick, add 1-2 tablespoons of milk until you reach a smooth, spreadable consistency. Add pink food coloring or icing gel for color, blending until uniform.
- Frost cupcakes: Once cupcakes have fully cooled, use a spatula or piping bag to frost each cupcake generously with the champagne buttercream. Decorate with sprinkles if desired.
Notes
- Make sure the champagne used for the batter and frosting is fully alcoholic for the best flavor impact.
- Reducing the champagne concentrates the flavor and prevents the frosting from being too runny.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
- Pink food coloring is optional but adds a festive and pretty touch fitting for celebrations.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: champagne cupcakes, champagne dessert, sparkling wine cupcakes, celebratory cupcakes, buttercream frosting, party dessert
