Champagne Cupcakes with Champagne Buttercream Frosting

Light, airy, and decadently festive, Champagne Cupcakes with Champagne Buttercream Frosting are the perfect dessert for celebrations, from New Yearโ€™s Eve parties to weddings and birthdays. These elegant cupcakes combine the bubbly charm of champagne with a moist, tender crumb and a luxurious buttercream frosting thatโ€™s infused with the same sparkling flavor.

Why Youโ€™ll Love This Recipe

  • Perfect for Celebrations: These cupcakes add an air of sophistication to any event.
  • Unique Flavor: The champagne adds a subtle, sophisticated twist to classic cupcakes.
  • Customizable: Choose your favorite champagne or sparkling wine to suit your taste and budget.
  • Easy to Make: Despite their upscale appeal, these cupcakes are simple enough for bakers of any skill level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Champagne (or sparkling wine)

For the Champagne Buttercream Frosting:

  • Unsalted butter
  • Powdered sugar
  • Vanilla extract
  • Champagne (or sparkling wine)

Directions

  1. Prepare for Baking: Preheat your oven to 350ยฐF (175ยฐC) and line a cupcake tin with paper liners.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract and champagne.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Bake: Divide the batter evenly among the cupcake liners and bake for 18โ€“22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
  7. Make the Frosting: Beat the butter until creamy, then gradually add the powdered sugar. Mix in the vanilla extract and champagne, and beat until smooth and fluffy.
  8. Frost the Cupcakes: Use a piping bag or spatula to frost the cooled cupcakes with the buttercream frosting.

Servings and Timing

  • Servings: Makes about 12 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Variations

  • Alcohol-Free Option: Use sparkling grape juice or apple cider in place of champagne for a non-alcoholic version.
  • Flavor Additions: Add a hint of orange zest or almond extract to enhance the flavor.
  • Decoration: Top the frosted cupcakes with edible glitter, gold sprinkles, or a candy pearl for an extra festive touch.

Storage/Reheating

  • Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting.
  • Reheating: Bring refrigerated cupcakes to room temperature before serving.

FAQs

1. Can I use prosecco instead of champagne?

Yes, prosecco or any sparkling wine works well as a substitute for champagne.

2. What type of champagne is best for baking?

A dry champagne or sparkling wine (Brut) is ideal, as it balances the sweetness of the cupcakes and frosting.

3. Can I make these cupcakes gluten-free?

Yes, use a gluten-free all-purpose flour blend to make them gluten-free.

4. How do I avoid overmixing the batter?

Mix just until the dry ingredients are incorporated to prevent dense cupcakes.

5. Can I use a handheld mixer for the frosting?

Absolutely, a handheld mixer works just as well as a stand mixer.

6. Can I make the cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them covered at room temperature. Frost them just before serving.

7. Can I color the frosting?

Yes, add a few drops of food coloring to the frosting for a custom look.

8. What piping tip should I use for the frosting?

A large star tip (like Wilton 1M) creates elegant swirls, but any tip works.

9. Can I reduce the amount of sugar in the recipe?

You can reduce the sugar slightly, but it may alter the texture and sweetness.

10. Can I use salted butter?

Yes, but reduce the added salt in the cupcake batter and frosting.

Conclusion

Champagne Cupcakes with Champagne Buttercream Frosting are a delightful and elegant dessert thatโ€™s sure to impress. Whether youโ€™re celebrating a milestone or simply indulging in a touch of luxury, these cupcakes are as delicious as they are beautiful. Try them at your next special occasion and enjoy the bubbly bliss!

Print
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Champagne Cupcakes with Champagne Buttercream Frosting

Champagne Cupcakes with Champagne Buttercream Frosting

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These light and fluffy Champagne Cupcakes are the perfect way to celebrate! Infused with champagne, these cupcakes have a delicate flavor that pairs beautifully with the creamy, bubbly champagne buttercream frosting. Theyโ€™re a showstopper for parties, weddings, or any festive occasion.


Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup champagne or sparkling wine
  • 1/4 cup milk

For the Champagne Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 34 tbsp champagne or sparkling wine
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

Make the Cupcakes:

  1. Preheat your oven to 350ยฐF (175ยฐC) and line a cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2โ€“3 minutes).
  4. Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and wet ingredients (champagne and milk) to the batter, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill cupcake liners about 2/3 full and bake for 18โ€“22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

  1. In a large bowl, beat the softened butter until creamy and smooth.
  2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  3. Mix in the champagne, vanilla extract, and salt. Beat for 2โ€“3 minutes until the frosting is fluffy and spreadable. Add more champagne if the frosting is too thick.

Assemble the Cupcakes:

  1. Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip to frost each cupcake with the champagne buttercream.
  2. Garnish with sprinkles, edible glitter, or a small piece of gold leaf for an extra festive touch.

Notes

  • You can use any sparkling wine or champagne you likeโ€”choose a sweeter variety if you prefer a more pronounced flavor in the frosting.
  • For added flavor, try brushing the tops of the cupcakes with a bit of champagne before frosting.

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