Champagne Cupcakes (with Champagne Buttercream!)

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A champagne cupcake recipe topped with a champagne buttercream! These champagne cupcakes are perfect for New Year’s!

Champagne cupcakes with champagne buttercream on a plate

When it comes to New Year’s Eve plans I like to go all out. Like take a stretch limo, attend a black tie gala where champagne will be flowing, celebrities will be everywhere, as I watch the ball drop. Oh wait…reality check. None of that is true. There will be none of the above…well except for maybe the champagne.

There should always be champagne.

Especially in a cupcake.

A champagne cupcake topped with even more champagne in the buttercream. Um, yes please.

If you are staying in for the evening (like me), or at least having a couple of friends over, then it’s not too late to bust out your mixer and whip up some champagne cupcakes.

What do champagne cupcakes taste like?

These cupcakes have a slight champagne flavor in the cupcake and in the frosting recipe. You can also add a flavoring if you want to up the champagne taste. 

Ingredients for this champagne cupcake recipe

The ingredients in this cupcake are nothing fancy. Ok, except maybe the champagne. Other than that, I bet you have the rest of the ingredients in your pantry.

  • Flour
  • Baking Powder
  • Salt
  • Sugar
  • Unsalted Butter
  • Whole (plus 1 egg white)
  • Vanilla extract
  • Champagne

Champagne Cupcaks with Champagne Buttercream

How to make these champagne cupcakes

  • Preheat and prepare you cupcake pan. Preheat an oven to 350ยฐF. Line a standard 12-cup muffin pan with paper or foil liners.
  • Combine your dry ingredients. In a bowl, whisk together the flour, baking powder and salt.
  • Cream the butter and sugar. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.
  • Add the egg and vanilla. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.
  • Add the flour and champagne. Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
  • Bake the cupcakes. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

This cupcake is an adapted recipe from Williams-Sonoma. I have made a lemon version before, but this time I decided it was time for a champagne version. The original recipe calls for milk, but I swapped that out and replaced it with champagne. Pretty good swap if you ask me.

To make these cupcakes I used these fun gold foil liners and gold sprinkles to make them super fun and festive

 

champagne cupcake batter in a pan

champagne cupcakes with champagne buttercream

A few baking tips for these champagne cupcakes with champagne buttercream:

  • Use room temperature ingredients. Ingredients need to be at room temperature.  The key thing to these cupcakes is to make sure your butter and eggs are at room temperature. If you are like me, however, you don’t remember to take your butter and eggs out ahead of time. One quick way to do this for your butter is just to cube your butter and let it sit at room temperature for 30 minutes or so. But if your kitchen is cold like mine, then try one of these ways instead to bring your butter to room temperature quickly. To get your eggs to room temperature, simply putting them in a bowl of warm water for 10 minutes.
  • Measure your flour correctly. Too much flour can result in a dense cupcake as opposed to a nice light fluffy one. Measuring your flour wrong is one of the most common baking mistakes. You want to use whatโ€™s called the โ€œspoon and levelโ€ method. You want to use a spoon and scoop the flour into your measuring cup. Donโ€™t just scoop the flour directly into your measuring cup. This can result in a major overmeasurement! After you have spooned the flour in, then use a knife to level off the flour. Donโ€™t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour.
  • Make sure your baking powder is fresh. To test baking powder, place 3 Tablespoons of warm water in a dish. Add a 1/2 teaspoon of baking powder to the bowl. If the mixture fizzes moderately, then it’s fresh. If it doesn’t, throw it out! Read my post on Baking Powder vs. Baking Soda
  • Don’t overmix. Any baked item made with flour runs the risk of becoming over-mixed and tough. For this cupcake recipe, once you have added all the flour in, you mix on medium high for 30 seconds. No more. If you mix any longer, you can go from having a light fluffy cupcake to a tough dense one.

champagne cupcakes with champagne buttercream on a plate

How to decorate these champagne cupcakes:

These are so many ways to decorate these cupcakes! I love using these gold pearlized sugar sprinkles, but gold pearls would be great too. Or this black gold sprinkle mix would also be great!

You could also use a cupcake topper like these fun New Year’s eve toppers

For more inspiration check out my 12 Easy Cupcake Decorating Ideas

 

champagne cupcakes with a bite taken out of it

Ok, so maybe you don’t have a black tie, limo riding evening planned. But with these cupcakes in hand, I know your evening will be a hit.

Need more cupcake help? Check out these posts!

Champagne Cupckes with champagne buttercream

Tools Needed To Make These Champagne Cupcakes:

If you love these champagne cupcakes with champagne buttercream, then be sure to grab a copy of my Buttercream Basics Guide!

Champagne Cupcakes

A champagne cupcake topped with a champagne buttercream!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Ingredients

For the cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 Tbs. (3/4 stick)unsalted butter, at room temperature
  • 1 whole egg plus 1 egg white at room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup champagne

For the frosting

  • 2 1/2 cups confectioners sugar
  • 2 1/2 sticcks unsalted butter (1 1/4 cups) softened to room temperature
  • 4 Tablespoons champagne
  • 2 teaspoons vanilla extract

Instructions

  • Preheat an oven to 350ยฐF. Line a standard 12-cup muffin pan with paper or foil liners.
  • In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
  • Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
  • To make the cupcakes, combine the confectioners sugar and butter in your stand mixer and paddle attachment. Mix on medium-high until smooth and creamy. Stop the mixer and scrape down the sides with a spatula. Add in the champagne and vanilla extract. Mix on medium-high speed for 8 minutes until light and fluffy. Once the cupcakes are cool, use a pastry bag and large pastry tip frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.

Notes

  • Ingredients need to be at room temperature. ย The key thing to these cupcakes is to make sure your butter and eggs are at room temperature. If you are like me, however, you don't remember to take your butter and eggs out ahead of time. One quick way to do this for your butter is just to cube your butter and let it sit at room temperature for 30 minutes or so. But if your kitchen is cold like mine, then try one of these ways instead to bring your butter to room temperature quickly. To get your eggs to room temperature, simply putting them in a bowl of warm water for 10 minutes.
  • Measure your flour correctly.ย Too much flour can result in a dense cupcake as opposed to a nice light fluffy one. Measuring your flour wrong is one of the most common baking mistakes. You want to use whatโ€™s called the โ€œspoon and levelโ€ method.ย You want to use a spoon and scoop the flour into your measuring cup. Donโ€™t just scoop the flour directly into your measuring cup. This can result in a major overmeasurement! After you have spooned the flour in, then use a knife to level off the flour. Donโ€™t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour.
  • Make sure your baking powder is fresh. To test baking powder, place 3 Tablespoons of warm water in a dish. Add a 1/2 teaspoon of baking powder to the bowl. If the mixture fizzes moderately, then it's fresh. If it doesn't, throw it out!
  • Don't overmix. Any baked item made with flour runs the risk of becoming over-mixed and tough. For this cupcake recipe, once you have added all the flour in, you mix on medium high for 30 seconds. No more. If you mix any longer, you can go from having a light fluffy cupcake to a tough dense one.
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!

Champagne Cupcakes with Champagne buttercream - Perfect for New Year's eve!

 



 

6 Comments

  1. Hi Heather
    I am baking your Champagne cupcakes and ,my question is which Champagne do you use..is it Brut or sweet? In the picture looks like Korbel Brut? I want them to be perfect!
    Please advise
    Thank you,
    Josie

    1. I used a brut, but I think a sweet would work but may just change the flavor slightly.

  2. Irene Mellos says:

    I have a question about the butter in the cupcakes. You have written 6 Tbs. 3/4 stick unsalted butter, at room temperature. Did you 6 Tbs or 3/4 stick since they are the same or did you mean 6 Tbs and 3/4 stick? Thanks for your help.

    1. Hi Irene thatโ€™s 6 Tbs (or 3/4 stick). Iโ€™ve updated the recipe to reflect it! Thanks!

  3. Beautiful cupcakes Heather! They definitely look the part for a celebration! I’m just curious, how strongly does the champagne come through? Mm makes my mouth water just thinking about it!

    1. Heather @Bostongirlbakes says:

      Thanks Erika! The champagne is mild..if you are looking for a stronger flavor I would go ahead add more to the frosting! As much as suits your fancy. If you find your frosting gets a little thin, then just add a little powdered sugar to even it out! Enjoy ๐Ÿ™‚

5 from 2 votes (2 ratings without comment)

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