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Champagne Cupcakes Recipe

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4.9 from 91 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/champagne-cupcakes-recipe/