Champagne Cupcakes Recipe

Introduction

These Champagne Cupcakes offer a festive and elegant twist on a classic treat. Light, fluffy, and subtly infused with sparkling wine, they are perfect for celebrations or any special occasion.

Ingredients

• 1 ¾ cups White Sugar
• 12 tablespoons Butter, softened
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Milk
• 2 ¾ cups All-Purpose Flour
• ¾ teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Champagne (Prosecco sparkling wine can be substituted)
• Pink Food Coloring or Icing Gel
• For the Champagne Buttercream Frosting:
• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ¾ cup Champagne (Prosecco sparkling wine can be substituted)
• 1 teaspoon Pure Vanilla Extract
• 1-2 tablespoons Milk (optional, if frosting is too thick)
• Pink Food Coloring or Icing Gel
• Sprinkles (for decoration)

Instructions

1. Step 1: Preheat the oven to 350℉. Line a cupcake pan with 24 cupcake liners.
2. Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the sugar and butter together until fluffy.
3. Step 3: Blend in the eggs, milk, and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients and champagne to the wet mixture by alternating between the two, mixing until just blended.
6. Step 6: Add pink food coloring or icing gel to the batter and stir to your desired shade.
7. Step 7: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes or until the tops spring back when lightly touched.
8. Step 8: While the cupcakes bake, pour the champagne into a small saucepan and bring to a simmer over medium-high heat. Reduce the liquid by half, then set aside to cool completely.
9. Step 9: In a mixing bowl, beat the softened butter until smooth. Gradually add the confectioners’ sugar, beating well between additions.
10. Step 10: Add the vanilla extract and the cooled reduced champagne to the butter and sugar mixture. Beat until combined. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
11. Step 11: Add pink food coloring or icing gel to the frosting and mix until evenly colored.
12. Step 12: Once the cupcakes have fully cooled, frost them with the champagne buttercream and decorate with sprinkles as desired.

Tips & Variations

• For a non-alcoholic version, substitute the champagne with sparkling white grape juice or apple cider.
• Use a piping bag to create elegant frosting swirls for a professional finish.
• Add a few drops of edible glitter or pearl dust to the frosting for extra sparkle.
• You can substitute Prosecco or other sparkling wines based on your taste preference and availability.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting may be chilled but will soften nicely if left out for 20 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. It’s best to frost them just before serving to keep the buttercream fresh.

What if I don’t have pink food coloring?

You can omit the food coloring or use natural alternatives like beet juice for a subtle pink hue.

Champagne Cupcakes Recipe

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These elegant Champagne Cupcakes combine a light, fluffy cake infused with sparkling champagne and a luscious champagne buttercream frosting, perfect for celebrations and special occasions. Delicately tinted with pink food coloring and topped with festive sprinkles, these cupcakes offer a delightful blend of festive flavor and visual appeal.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Champagne Cupcakes

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

Champagne Buttercream Frosting

• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ¾ cup Champagne (Prosecco sparkling wine can be substituted)
• 1 teaspoon Pure Vanilla Extract
• 1–2 tablespoons Milk (optional if too thick)
• Pink Food Coloring or Icing Gel
• Sprinkles

Instructions

1. Prepare cupcake batter: Preheat your oven to 350℉ (175℃) and line a 24-cup cupcake pan with liners. Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, cream the white sugar and softened butter together until the mixture is light and fluffy. This incorporates air, ensuring a tender crumb in your cupcakes.
2. Add wet ingredients: Beat in the eggs, followed by the milk and pure vanilla extract, blending well after each addition for a smooth, cohesive batter.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
4. Incorporate dry and champagne: Alternately add the dry ingredient mixture and the champagne to the wet mixture, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition to maintain the batter’s lightness.
5. Add coloring: Once blended, add pink food coloring or icing gel to the batter until you reach the desired shade of pink. Stir gently to evenly distribute the color without overmixing.
6. Fill cupcake liners and bake: Portion the batter into the cupcake liners, filling each about two-thirds full to allow for rise. Bake in the preheated oven for 14 to 17 minutes, or until the tops spring back when lightly touched.
7. Simmer champagne for frosting: While the cupcakes bake, pour ¾ cup of champagne into a small saucepan and bring it to a simmer over medium-high heat. Continue simmering until the liquid reduces by half, concentrating the flavor. Remove from heat and let cool completely.
8. Make buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Then add the cooled champagne reduction and vanilla extract, beating until smooth and fluffy. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach desired consistency. Tint with pink food coloring or icing gel if you want the frosting colored.
9. Frost cupcakes: After the cupcakes have cooled completely, frost them generously with the champagne buttercream using a spatula or piping bag. Finish by sprinkling decorative sprinkles on top for a festive touch.

Notes

• Ensure cupcakes are fully cooled before frosting to prevent melting.
• Champagne can be substituted with sparkling Prosecco or any other sparkling wine.
• To intensify champagne flavor, do not skip reducing the champagne for the frosting.
• Pink food coloring is optional and can be adjusted or omitted based on preference.
• Use fresh eggs and room-temperature butter for best batter consistency.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: champagne cupcakes, champagne buttercream frosting, party cupcakes, sparkling wine cupcakes, pink cupcakes, celebration dessert