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Champagne Cupcakes

Champagne Cupcakes

This champagne cupcake recipe makes 24 moist and delicious cupcakes with real champagne. They're topped with a champagne buttercream frosting.
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 24 Cupcakes
Author: Tiffany

Ingredients

Champagne Cupcakes

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

Champagne Buttercream Frosting

  • 1 cup Butter, softened
  • 1 pound Confectioners' Sugar
  • 3 tablespoons Champagne
  • 1 teaspoon Pure Vanilla Extract
  • 1-2 tablespoons Milk, if too thick
  • Pink Food Coloring or Icing Gel
  • Sprinkles

Instructions
 

Champagne Cupcakes

  • Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 24 cupcake liners.
  • In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream sugar and butter together until fluffy. Blend in eggs, milk, and vanilla extract. In a bowl, add flour, baking powder, and salt. Begin alternating as you add the dry ingredients and champagne to the batter. Once blended, add pink food coloring or icing gel.
  • Add cupcake batter to liners, about ⅔ full. Bake in the oven for 14-17 minutes until the tops spring back when lightly touched.

Champagne Buttercream Frosting

  • While the cupcakes bake, blend butter in the mixing bowl. Slowly blend confectioners' sugar into the butter. Add vanilla extract and champagne and blend well. If too thick, add 1-2 tablespoons of milk. Top cupcakes with frosting after they have fully cooled.

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Nutrition

Calories: 332 kcalCarbohydrates: 47 gProtein: 2 gFat: 15 gSaturated Fat: 9 gPolyunsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 51 mgSodium: 235 mgSugar: 35 g