Champagne Cupcakes With Sweet Champagne Buttercream Frosting

January 1, 2010 by Ali

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

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: About 20 cupcakes


    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


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

(c) 2013 Gimme Some Oven. All rights reserved.

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.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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90 thoughts on “Champagne Cupcakes With Sweet Champagne Buttercream Frosting

  1. 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!

    - Charles

  2. Made these (sort of). Replaced the champagne in the cake with pureed pears, and replaced the vanilla extract in the icing with pear juice.


    - Jen

  3. 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:
    hope this helps!

    - Patty

  4. 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).

    - Erin

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

    - Kelsey Apley

  6. 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?

    - Rosie

  7. 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!!!

    - Satch

  8. 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.

    - Jessica

  9. Did my best, with a strawberry twist to it.

    - Bebe

  10. 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.

    - Sissy

  11. 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

    - carolyn

    • 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.

      - Jenny

  12. 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?

    - jill

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

    - surya

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

    - LaDonna

  15. 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.

    - Will

  16. 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.

    - Terry

  17. 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!!


    - Francesca

  18. 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!

    - Leanne Scafidi

  19. 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?

    - shannah

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

    - Dahlia

  21. I made these earlier today iwth Renault Blueberry Champagne…YUM! I’m thnking about having my wedding cake made withth is recipe…

    - Jemmer

  22. Interested in trying these..what brand of champagne would you recommend using? I am not a champagne drinker at all and not sure which brands would be ‘sweet’…Thanks!

    - Na

  23. A friend of mine who knows I bake cupcakes just sent me this link. These look awesome! I made some pink champagne cupcakes from a different recipe, but they started with a mix (as do many of my recipes, although I am trying to branch out into TFS – totally from scratch). In fact, my “logo” is a picture of my pink champagne cupcake. I’m wondering though, do you actually taste the champagne in the cake? I’ve noticed that when I make a “cocktail” cupcake, of which I have done many, you don’t really taste the liquor in the cupcake itself. I add it to the filling and frosting and sometimes do a glaze on top of the liquor. Also, how do you keep your frosting from being too soft when you add the liquid? Thanks for your reply! I want to try this one for sure!

    - Kim

  24. This was a recipe I posted on Allrecipes quite some time ago. I am so happy you enjoyed them.

    - Krissyp

  25. i made these cupcakes last night (frosting them tonight), and i “sampled” three of them. they were DELICIOUS! light and fluffy from the whipped egg whites, and you could totally taste the champagne. i actually used raspberry sparkletini from verde and they turned out amazing. thanks for the great recipe!!

    - allison @ thesundayflog

  26. Thanks so much for the recipe! I made three different kinds using your base recipe and they were all a hit. I hope you don’t mind but I shared it on my own blog and linked it back to your site. Thanks again!

    - Tammy

  27. I made these cupcakes for Easter and everyone ate them vs a chocolate suffl√©. I’m going to make these again for the Royal Wedding Party that I’m hosting this Friday at 2am our West Coast Time. They will be a big hit since we have to get up early.

    - Heidi

  28. I made this recipe and it was not what I had hoped for. The batter was really thick and chunky after folding in the eggs whites and had a salty flavor. I added some fresh strawberry puree and mixed using the mixer to thin it out and add some flavor and sweetness. It helped and was much better but still needed something. The frosting had some zing but was good. I only added 3 cups of sugar vs the 3.5 cups it listed. Still like the idea and will try to find ways to come up with what I need. The photo is beautiful and definitely not trying to be disrespectful, just my experience.

    - Jenn

  29. I made these using a vanilla frosting recipe that was similar to the above recipe, except with milk instead of champage. I altered it to make it orange frosting by substituting orange extract for vanilla and it was delicious!

    The cupcakes were good – LOVED the idea of champagne cupcakes and with the orange frosting I called them mimosa cupcakes. I think next time I will experiment with the wet to dry ingredient ratio, though. They tasted good, but they were more dry and dense than I prefer. Still, a great idea for a different cupcake!

    - Joanna

  30. WOW!!! These turned out great! They were light and fluffy for me without altering the recipe! Everyone will love these at the party tomorrow!!!

    - Jill

  31. Just wanted to let you know I tried your recipe and really enjoyed it! I wrote about it here: Thanks for sharing!

    - Leigh

  32. These look gorgeous… I’ve decided I need to try them!! Wish me luck :)

    - Leigh

  33. Wow, just a few ajustments, only because of the altitude, and cake flour so yummy

    - Tickle pink cupcake

  34. These look perfect for my friend’s bridal shower! I think I will add some chopped strawberries to the mix. Does anybody know how that would affect the cooking time?

    - Laura

  35. This sounds amazing! I was wondering would a white zinfandel work as well?

    - Carmen

  36. I made these cupcakes yesterday and they turned out great!! They were very moist and had just the right amount of champagne flavor. The frosting was the perfect balance of sweetness to go with the cake. My family loves them and I am definitely saving this recipe.
    I sprinkled some sugar on top to give it a little sparkle like a glass of champagne and they look great. Thanks for the recipe!!

    - Ariana

  37. Great!!!!! words cant explain how wonderful the cupcakes tasted.

    - cathy

  38. I made these yesterday and took them to a NYE party…they were an absolute hit! I followed the recipe, adding a tad extra champagne to the cake. They were a great texture and density in both mini and regular sized cupcakes. Wil definitely try again, maybe with Red Bull as mentioned in a previous thread.

    - Trisha

  39. I’ve been scouring the net in search of tips for making a delicious champagne frosting and stumbled upon this recipe. I am definitely going to log this site away in my arsenal. Great photos!

    Hannah @ The Green Beet

    - The Green Beet

  40. Going to try these for NYE, but I’ve noticed some reviews say they’re a little too dense. I will try substituting pastry flour for all purpose to help that, but does anyone know if subbing out some of the baking powder for baking soda will help as well. In my other cupcake recipes baking soda is how I get a softer cake, and powder a denser one. Just wondering if the same would work here. Thanks! I can’t wait to try these!

    - Andrea

  41. going to bake some now! Can’t wait to taste.

    - cynthia

  42. I have made these a number of times and I absolutely ADORE this recipe! One change I have made was using 1/2 cake flour and 1/2 all-purpose flour. It makes them less dense and a little more fluffy. I am actually going to try using this recipe as a base for Red Bull Cupcakes this weekend (at a friend’s request). Just substitute the champagne with Red Bull. Fingers crossed it turns out ok! :) Thank you again for such a great recipe!

    - Amy C

  43. These are seriously spectacular! Well done :)

    - Carrie Spruce

  44. These were ok. Not the best. The cake is VERY dense, so it’s quite heavy.

    - Kerstin

  45. I’ve decided to make these for my 21st birthday party on Saturday. :)

    Each will be decorated and I would love to post some pictures to you if they work out properly.

    - Amy

  46. We made these today and the end result was more like a sweet dinner roll. It tasted almost exactly like the Hawaiian bread sold in Supermarkets. I don’t know what could have gone wrong as we followed the directions to a T, and used a sweet champagne. The end result was good, we just had them with dinner instead of after.

    - Adam Salverson

  47. I can’t wait to try these out. Thank you!

    - Betty Kaufman

  48. OMG! I have to email this to myself to print later.

    - Sixthirtythree

  49. I made this today and wow is it awesome!! I scoured the internet for an amazing recipe and when I saw all the reviews on yours I went for it! way to bring it home with this recipe!

    - sarah

  50. This looks amazing- I’m going to be testing these out in the near future and hopefully making these for my English wedding on new years day 2011!

    - Miriam

  51. Hi and thanks for posting this. This helped with a lot of problems that I had.

    - Bernardo Whitaker

  52. OMG! I found this recipe yesterday and had to try it! So this morning I made a batch using Cristilino Champagne and they turned out beautifully! Adding it to our arsenal! ;) Thanks for a tasty new cupcake recipe!

    - Indianapolis Wedding Cakes

  53. I made these today for Easter brunch tomorrow– my husband and I shared one to sample. My oh my are they delish. We absolutely LOVE the cake, and the icing is delish, too. I cannot wait to share them with my family!

    - Erin

  54. I just made these cupcakes for my girls weekend. They were a HUGE hit. Just be sure that your butter is very fresh and good quality.

    - Michelle

  55. These sound SO good! Thank you for sharing!

    - Tashina

  56. I will definitely be trying this recipe! I recently made ‘Shirley Temple’ cupcakes by using Sprite in the batter and grenadine in the frosting; this seems like the same idea but all grown up :) Here’s what I made:

    - Melissa

  57. I made these today! I will let you know how it turns out!

    - Jen

  58. Hi!
    Was wondering, what kind of butter do you need for the champagne frosting-salted, unsalted, sweet? Also, I know you said a sweet champagne for the cupcake but do you also recommend a sweet one for the frosting? I’m buying the ingredients tonight! Excited to make them!

    - Tia

  59. good recipe! ;-). I enjoy studying your web log. Where did you buy this lovely website design from? Greetings from sweden.

    - Ossetra Kaviar

  60. I’ve made cupcakes with Baileys quite a few times. The simplest way to get that Irish cream flavor is to replace the vanilla in standard cupcake and buttercream recipes with Baileys. The frosting tends to have a slightly shinier, quality (think very thick icing), but is delicious all the same. I found that while adding more powdered sugar made the frosting thicker, it overpowered the Bailey’s flavor. I decorated with thin strips of melted chocolate in patterns and they turned out pretty and delicious!

    (This also worked with Kahlua, to mixed reactions. More people liked the Baileys than the Kahlua)

    - erin

  61. Wow it looks great and inspiring as well. I wonder, can I replace the champagne with Baileys?

    - Rara

    • Hey Rara!

      Hmmmm…I have no idea how the Bailey’s would work! I might be a little cautious, since it’s definitely thicker (and I think a little stronger) than champagne. But who knows? Let me know if you give it a try! :)


      - ali

  62. Ali

    These look fantastic. Would you please submit the recipe to my website as I know my readers would love them?

    - Louise

  63. These look amazing, and I will totally be making these for my friend’s wedding.

    - Mandie @ (roaring)mama

  64. Looks delicious.

    - The Food Hunter

  65. Ali ~ I love to bake and I love champagne. It’s also my last name!!! Must try this recipe tomorrow. Happy 2010! C. Champagne

    - Cally

  66. I wanted to make them too! But went for something else at the end….now I’m starting to regret it!

    - Gala

  67. Oh wow, these look great. I’m a big fan of champagne in all things. Just out of curiosity, what size piping tip did you use?

    - sweetbird

    • I used the large star tip (1M) for these ones. (Note that it requires a large coupler!) It’s my favorite — totally classy, versatile, and foolproof! Just requires a little extra frosting. ;)

      - ali

  68. Nice! I’ve once tried champange and rhubarb cupcakes, yummy, but I missed the champagne taste. Did you get a proper champagne taste?

    - Tash

    • Hey Tash!

      YES! I was pretty skeptical at what the taste would be — too strong, not enough — but I thought these actually had the perfect balance. (And I’m not just saying that!) I would definitely recommend a sweeter vs. a dry champagne though. And yum – rhubarb sounds delicious!!


      - ali

  69. Wow. Such an interesting idea and it looks like it turned out perfectly. Wonder if sparkling wine would work too…

    - Michelle

  70. Allison, these cupcakes practically sparkle with cuteness! I will try a batch the next time I have champagne in the house, and I think I’ll finish them with some sparkly decorating sugar, too. Too cute! Happy New Year to you!

    - Kate Clause

  71. OMG, yum!

    - Misty