Celebrate the New Year or new beginnings with this recipe for Homemade Champagne Cupcakes! Moist cupcakes topped with a creamy frosting!
HOMEMADE CHAMPAGNE CUPCAKES RECIPE
This recipe for champagne cupcakes not only tastes absolutely delicious but it feels slightly more fancy because we’re using the bubbly stuff in the batter and the frosting. Even if you aren’t a huge fan of champagne, you are going to absolutely fall in love with these cupcakes!
TIPS FOR MAKING THESE CELEBRATION CUPCAKES:
- This cupcake has a semi dense consistency, similar to a wedding cake. For a lighter, fluffier cupcake, try using cake flour instead of all-purpose flour.
- I decorated these cupcakes with pearl candy and rose gold straws. You can usually find these at any craft store these days or even order them online if you prefer.
- I baked the cupcakes in a regular white paper liner. After they were done baking, I popped them straight into a decorated liner. It is not necessary, I just like how much more festive it makes them look!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cupcakes:
unsalted butter
granulated sugar
vanilla extract
all purpose flour
baking powder
salt
champagne – any flavoring will work, I used a Barefoot Bubbly Brut Rose
For the frosting:
unsalted butter
powdered sugar
vanilla extract
champagne – the same champagne used in the cupcake recipe 
HOW TO MAKE CHAMPAGNE CUPCAKES:
To make the cupcakes:
Preheat oven to 350F degrees. Line a cupcake pan with paper liners. 
In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.
Mix in the vanilla and egg whites until well combined.
In a smaller bowl, using a fork, mix together the flour, baking powder and salt.
Add the dry mixture into the wet mixture and mix until well combined.
Slowly pour in the champagne and continue mixing until the batter is smooth and free of lumps. 
Fill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean. 
Cool completely before frosting.
To make the frosting:
In a large bowl, using a hand or stand mixer, cream together the butter and powdered sugar until a thick creamy consistency has been reached. This may take a few minutes.
Add in the vanilla extract and champagne and mix together until smooth and creamy. This will make a very creamy frosting and is perfect for spreading or piping. If the frosting is a little too soft, add a little more powdered sugar to thicken. If the frosting is too thick, add a little more champagne to thin it out.
Fill a piping bag and decorate the cupcakes as desired. 
Store covered in the refrigerator for up to 5 days.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
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HOMEMADE GREEN VELVET CUPCAKES
JELL-O POKE CUPCAKES
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HOLIDAY PARTY PUNCH
CROCK POT ULTIMATE PARTY MEATBALLS (HOMEMADE)
EASY MINI CHEESEBALLS APPETIZER
THE BEST CRAB DIP
CREAM CHEESE SAUSAGE BALLS
APPLE CIDER MOSCOW MULE
HOMEMADE CHAMPAGNE CUPCAKES
Ingredients
For the cupakes:
- 1/2 cup 1 stick unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large egg whites
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour (or cake flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup champagne (I used a Barefoot Bubbly Brut Rose)
For the frosting:
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup champagne
Instructions
For the cupcakes:
- Preheat oven to 350F degrees. Line a cupcake pan with paper liners.
- In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.
- Mix in the vanilla extract and egg whites until well combined.
- In a smaller bowl, using a fork, mix together the flour, baking powder and salt.
- Add the dry mixture into the wet mixture and mix until well combined. Slowly pour in the champagne and continue mixing until the batter is smooth and free of lumps.
- Fill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean. Cool completely (about 2 hours) before frosting.
For the frosting:
- In a large bowl, using a hand or stand mixer, cream together the butter and powdered sugar until a thick creamy consistency has been reached. This may take a few minutes.
- Add in the vanilla and champagne and mix together until smooth and creamy. This will make a very creamy frosting and is perfect for spreading or piping.
- If the frosting is a little too soft, add a little more powdered sugar to thicken. If the frosting is too thick, add a little more champagne to thin it out.
- Fill a piping bag and decorate the cupcakes as desired.
- Store covered in the refrigerator for up to 5 days.
Nutrition
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