Champagne Cupcakes With Sweet Champagne Buttercream Frosting

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

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

Ingredients:

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

Directions:

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.

 

(**I had to nearly double this recipe to have enough to frost all of the cupcakes as pictured above. If you're doing a "flatter" frosting style, this recipe should be enough to cover all of the cupcakes!**)

Recipe adapted from AllRecipes http://allrecipes.com/recipe/champagne-cupcakes/

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.

Leave a Comment:





Comments

  1. Jemmer — August 3, 2011 @ 5:19 pm (#)

    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

  2. Dahlia — August 18, 2011 @ 10:06 am (#)

    Look lovely! I plan to try this weekend. Why use AP flour? I use cake flour in almost all of my recipes….

  3. shannah — September 7, 2011 @ 6:25 pm (#)

    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?

  4. Leanne Scafidi — October 26, 2011 @ 5:29 pm (#)

    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!

  5. Francesca — December 30, 2011 @ 7:44 am (#)

    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

  6. Terry — January 5, 2012 @ 8:43 pm (#)

    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. http://mymesstheirkitchen.blogspot.com/2012/01/new-years-cookin-eve-champagne-cupcakes.html

  7. Will — January 12, 2012 @ 4:54 pm (#)

    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.

  8. LaDonna — February 7, 2012 @ 7:38 pm (#)

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

  9. surya — February 21, 2012 @ 12:39 pm (#)

    very delicious blog, water flows through mouth
    hats off ……

  10. jill — February 24, 2012 @ 3:01 pm (#)

    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?

  11. carolyn — May 19, 2012 @ 11:16 am (#)

    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.

  12. Sissy — August 1, 2012 @ 3:19 pm (#)

    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.

  13. Bebe — August 17, 2012 @ 1:36 pm (#)

    Did my best, with a strawberry twist to it.
    http://i49.photobucket.com/albums/f258/kotori_li/SCCupcakes.jpg

  14. Jessica — September 9, 2012 @ 12:06 pm (#)

    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.

  15. Satch — December 24, 2012 @ 11:48 am (#)

    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!!!

  16. Rosie — January 16, 2013 @ 2:07 pm (#)

    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?

  17. Kelsey Apley — February 22, 2013 @ 8:25 am (#)

    Never had a champagne cupcake, but sounds delightful!! Thanks for sharing! Pinning!!

  18. Erin — February 25, 2013 @ 11:14 am (#)

    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).

  19. Patty — April 7, 2013 @ 7:45 pm (#)

    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: http://www.youtube.com/watch?v=6QyiFyI-QMo
    hope this helps!

  20. Jen — May 30, 2013 @ 10:32 pm (#)

    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!

  21. Charles — April 21, 2014 @ 10:08 am (#)

    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!

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