Champagne Cupcakes with Sweet Champagne Buttercream Recipe

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It’s a new year! Time for new cupcakes!!

I was a little curious about how these would turn out, but I’m pleased to say that they…um…ROCK. :)

Yep. The champagne is featured beautifully, but not overpoweringly. The texture is nice and light. And the frosting…well, the frosting may not fit in your New Year’s resolutions, but it’s a unbelievably delicious way to begin the year!

Here’s a toast to another year of great food, and of course, hopefully more great cupcakes!

Champagne Cupcakes With Sweet Champagne Buttercream Frosting

5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 20 cupcakes 1x

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Description

These classy, delicious cupcakes are super easy to make! Detailed recipe and photographs included.

Ingredients

Scale

Cupcake Ingredients:

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – even strawberry would be great!!)
6 egg whites

Sweet Champagne Buttercream Frosting Ingredients:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature

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Instructions

Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.

Notes

Recipe adapted from AllRecipes

Ali’s Tip:

To thicken the frosting, just add more powdered sugar. To thin it out, you can either add more champagne or a splash of milk.

posted on January 1, 2010 by Ali

4th of July / Memorial Day / Labor Day, Birthday, Christmas, Cupcakes, Desserts, Miscellaneous, Thanksgiving, Valentine's Day

83 Comments »

83 comments on “Champagne Cupcakes With Sweet Champagne Buttercream Frosting”

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Jemmer — August 3, 2011 @ 5:19 pm Reply

I made these earlier today iwth Renault Blueberry Champagne…YUM! I’m thnking about having my wedding cake made withth is recipe…
- ali — August 4, 2011 @ 8:09 am
  
  Oooh – blueberry champagne sounds amazing! So glad you enjoyed them! :)
  ~A
Dahlia — August 18, 2011 @ 10:06 am Reply

Look lovely! I plan to try this weekend. Why use AP flour? I use cake flour in almost all of my recipes….
shannah — September 7, 2011 @ 6:25 pm Reply

Do you think I could make this as a cake? I would love to do it for an upcoming wedding. Do I have to adapt the time? and oven temp?
Leanne Scafidi — October 26, 2011 @ 5:29 pm Reply

I made these cupcakes for a bridal shower. I used prosecco with a peach jam reduced with grand gala filling. They were our own Bellini cupcakes and taste wonderful!
Francesca — December 30, 2011 @ 7:44 am Reply

This sounds like a great recipe and I am going to try it with Strawberry Champagne! I hope it turns out well! Happy New Year!!
~Fran
Terry — January 5, 2012 @ 8:43 pm Reply

This has to be my favorite cupcake recipe ever. These cupcakes and the frosting were amazing. I made them for New Year’s, and I spiced them up with a sabayon filling. Additionally, I made a mimosa variety with an orange cream cheese frosting. You can read about it here. https://mymesstheirkitchen.blogspot.com/2012/01/new-years-cookin-eve-champagne-cupcakes.html
Will — January 12, 2012 @ 4:54 pm Reply

I’m curious as to why you 6 eggs are needed. Would it hurt the cupcake to reduce that number to 4 or 5? Thanks and I’m looking forward to testing this recipe out.
LaDonna — February 7, 2012 @ 7:38 pm Reply

I have to try these, they sound delish!!!

See Also
Fresh Spicy Jalapeno Margarita Recipe | Fed & Fit
surya — February 21, 2012 @ 12:39 pm Reply

very delicious blog, water flows through mouth
hats off ……
jill — February 24, 2012 @ 3:01 pm Reply

I have a friend who wants a champagne cake, and this recipe looks the yummiest! Any changes other than baking time suggested for cake instead of cupcakes?
carolyn — May 19, 2012 @ 11:16 am Reply

the frosting came out a little watery and i added more sugar and it helped but it is really sweet now and its not really thick
- Jenny — August 7, 2012 @ 11:48 am
  
  the lady that works at the bake store where i get my supplies suggested adding meringue powder instead of powdered sugar to thicken to avoid to over sweet frosting. i am making this recipe today so i havent tried with this but i have tried with a simple buttercream and it really helps. Start with about a tsp and beat well…add more if needed. I also noticed that using the whisk attachment instead of the paddle seems to thicken better because of all the air bubbles it creates.
Sissy — August 1, 2012 @ 3:19 pm Reply

I will try the cupcakes this weekend. However I am not sure which champagne is sweet. Someone suggested Beringer Moscato however I am not sure if this is a good one to use. I would appreciate knowing which champagne you suggest.
Bebe — August 17, 2012 @ 1:36 pm Reply

Did my best, with a strawberry twist to it.
https://i49.photobucket.com/albums/f258/kotori_li/SCCupcakes.jpg
Jessica — September 9, 2012 @ 12:06 pm Reply

LOVE IT. I was trying to match some cupcakes we had at a bakery in Mo. My husband said tasts as good. Plus champaign left over we had mamosas.
Satch — December 24, 2012 @ 11:48 am Reply

I just made the cupcakes and everything turned out really well. I was worried when I saw the batter being too thick even when the eggwhites were added. I just continued to fold in the rest of my eggwhites until fully incorporated into the batter. Cupcakes came out perfect! I just brushed some champagne on top before putting the frosting on—which, btw, was delicious!!! Added 4 tablespoons of champagne instead of 3 and I used clear vanilla to keep up with the “snowy” effect for Christmas. Thanks! I’ll make this again for New Years Eve 2013!!!
Rosie — January 16, 2013 @ 2:07 pm Reply

hi! i’m making a champagne cake for a 25th wedding anniversary and it needs to be quite large, do you think that the cake will end up being too dense and stodgy?
Kelsey Apley — February 22, 2013 @ 8:25 am Reply

Never had a champagne cupcake, but sounds delightful!! Thanks for sharing! Pinning!!
Erin — February 25, 2013 @ 11:14 am Reply

Made these last night for an Oscars viewing party – they tasted OK but were REALLY heavy and dense – and I couldn’t taste the champagne after they had been baked or in the icing (but could taste it in the uncooked batter).
Patty — April 7, 2013 @ 7:45 pm Reply

A better way to make these is by combining the champagne with sour cream, that makes them lighter and fluffier! this video is how I learned to make them: https://www.youtube.com/watch?v=6QyiFyI-QMo
hope this helps!
Jen — May 30, 2013 @ 10:32 pm Reply

Made these (sort of). Replaced the champagne in the cake with pureed pears, and replaced the vanilla extract in the icing with pear juice.
Yum!
Charles — April 21, 2014 @ 10:08 am Reply

Thank you so much for such a great and fun recipe. The cake was really springy and bouncy. And I replaced all champagne with prosecco, but it still worked perfectly. The one thing that I would suggest is in the 3rd paragraph (where you fold in the eggs). I think that was supposed to be beat in a beater because folding them is impossible, but once I put them in a beater they worked perfectly. Thank you so much!
Laura — December 2, 2015 @ 3:52 pm Reply

Any recommendations on adding chocolate or raspberries to the recipe?
M. L. — June 17, 2018 @ 9:19 pm Reply

Yummy..
Lynn Chambers — December 17, 2019 @ 5:14 am Reply

Stumbled on this recipe yesterday and made them last night. All I can say is ABSOLUTELY FABULOUS!! I bake a lot and these are delicious. I followed the directions exactly and only used just a little less champagne in the frosting because I reached the texture I needed. I used a pink moscato champagne.
Tina — January 1, 2020 @ 1:14 pm Reply

Lovely recipe! Everyone at the New Years Eve party I went to loved them!
Mercede — June 18, 2020 @ 8:24 am Reply

I made this recipe but turned it into a cake a few years ago for my birthday. Now that social distancing is a thing, I’m gonna make cupcakes and deliver them to my friends with a little bottle of champagne for my birthday. Very excited!
Allison — December 30, 2020 @ 8:19 am Reply

Planning on making these tomorrow for NYE. I know the champagne mostly cooks off. Would you let kids eat them though?

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FAQs

What does a champagne cupcake taste like? ›

The champagne buttercream is the highlight of these cupcakes. Made from a champagne reduction the alcohol is completely cooked off, resulting in a sweet, slightly tangy, and almost vanilla-like flavor that works wonders in a buttercream.

Keep Reading ›

How many cups of buttercream do you need for 24 cupcakes? ›

FROSTING AMOUNTS NEED FOR CAKES AND CUPCAKES:

12 cupcakes - 3 cups. 24 cupcakes - 6 cups.

Get More Info ›

What does a pink champagne cake taste like? ›

What does Pink Champagne cake taste like? Well…it tastes like pink champagne. The best way to know what the cake will taste like is to try the Champagne you are using at room temperature. It has a very distinct, unique flavor and if you are not a fan of it I suggest perhaps a different recipe would be a better idea.

What colors make champagne color? ›

Named after the bubbly beverage, champagne is a mixture of yellow and orange and closely resembles beige. Sitting on the inner, paler portion of the color wheel, the warmth of orange mellows the brightness of yellow in it. The hex code for champagne is #F7E7CE.

Tell Me More ›

What color accents champagne? ›

Combine champagne with other colors.

Pair it with other shades of yellow or orange to emphasize the brightness of the colors. Combine champagne color with metallic copper or bronze to bring out its sophistication. The color champagne can also be used with pastels for a more muted color palette.

Read The Full Story ›

What is the secret to super moist cupcakes? ›

Buttermilk will make a moister cupcake than milk, due to its acid content. ...
Vegetable oil makes very moist cupcakes. ...
Instant Clearjel or Instant Pudding mix contain a modified starch that let your cupcakes retain more moisture!

More items...

Discover More ›

What not to do when baking cupcakes? ›

10 Common Mistakes That You May Be Making When Baking Cupcakes

You use the wrong kind of flour. ...
You use expired ingredients. ...
You don't measure your ingredients with precision. ...
You bake the cupcakes for too long! ...
You don't cream the butter and sugar properly. ...
You use cold eggs and butter. ...
You frost your cupcakes too soon.

More items...

Tell Me More ›

What oven setting for cupcakes? ›

Preheat (at least 20 minutes beforehand, preferably 30 minutes) your oven to between 150°C-160°C (300°F-320°F or Gas mark 2-3) depending on how fierce your oven is. Fan ovens probably should be on the lower temperature. Place your cupcake cases in the tin.

Can you mix buttercream too much? ›

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

Keep Reading ›

What does a champagne cake taste like? ›

Champagne cake is a vanilla cake that is made with champagne, which replaces the usual milk or buttermilk in a vanilla cake recipe. The fizzyness of the champagne lightens the cake batter, making an incredibly soft, tender, light and fluffy cake with a delicate champagne flavor.

What is the rarest cupcake? ›

The Golden Phoenix cupcake debuted in Dubai and clocks in at 645 British pounds – over $1,000 U.S. dollars. It is wrapped in 23 carat gold and is made with flour that is imported from Italy. The entire thing is also completely edible.

View Details ›

What champagne is good for baking? ›

Brut champagne: This is a dry champagne with a crisp and dry flavor. It is a good choice for adding depth and complexity to your baked goods. Extra brut champagne: This is a very dry champagne with a minimal amount of sugar. It has a bold and complex flavor that can add depth and richness to your baked goods.