HOMEMADE CHAMPAGE CUPCAKES RECIPE

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!

Homemade Champagne Cupcakes recipe from The Country Cook, cupcakes shown with rose gold straws inserted into the cupcake

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 unsalted butter, granulated sugar, large eggs, vanilla extract, all purpose flour, baking powder, salt, pink champagne

HOW TO MAKE CHAMPAGNE CUPCAKES:

To make the cupcakes:
Preheat oven to 350F degrees. Line a cupcake pan with paper liners. paper liners added to the cupcake pan with a scooper off to the sideIn a large bowl, beat together the sugar and butter until the mixture is light and fluffy. About 2-3 minutes.a stick of butter and white sugar in a clear bowl on a granite surfaceMix in the vanilla and egg whites until well combined.vanilla extract added to creamed butter and sugar mixture in a clear bowlIn a smaller bowl, using a fork, mix together the flour, baking powder and salt.flour, baking powder and salt in a white bowl with a fork on the sideAdd the dry mixture into the wet mixture and mix until well combined.flour mixture added to butter and sugar mixture in a clear bowl on a granite surfaceSlowly pour in the champagne and continue mixing until the batter is smooth and free of lumps. pouring pink champagne into cupcake batter in a clear bowlFill the 12 cupcake liners evenly with the batter. Bake for 20-23 minutes, until a toothpick can be inserted and come out clean. champagne cupcake batter added to paper liners in a 12-cup cupcake panCool completely before frosting.fully baked champagne cupcakes pictured in a cupcake pan

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.creaming together butter and sugar in a clear bowl using a stand electric mixerAdd 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.champagne and vanilla extract mixed into butter and powdered sugar mixture in a clear mixing bowlFill a piping bag and decorate the cupcakes as desired. piping frosting onto a white cupcake using white frostingStore covered in the refrigerator for up to 5 days.champagne cupcake cut in half on a small white pedestal stand

Enjoy!

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Homemade Champagne Cupcakes recipe

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HOMEMADE CHAMPAGNE CUPCAKES

Celebrate the New Year or new beginnings with this recipe for Homemade Champagne Cupcakes! Moist cupcakes topped with a creamy frosting!
Course Dessert
Cuisine American
Keyword Champagne Cupcakes
Prep Time 20 minutes
Cook Time 23 minutes
Cooling time 2 hours
Total Time 2 hours 43 minutes
Servings 12
Calories 495kcal

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

Calories: 495kcal | Carbohydrates: 69g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 112mg | Potassium: 98mg | Fiber: 1g | Sugar: 56g | Vitamin A: 709IU | Calcium: 32mg | Iron: 1mg

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