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/

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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. Misty — January 1, 2010 @ 11:41 pm (#)

    OMG, yum!

  2. Kate Clause — January 2, 2010 @ 12:03 am (#)

    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!

  3. Michelle — January 2, 2010 @ 6:26 am (#)

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

    • ali — January 2, 2010 @ 5:25 pm (#)

      Hey Michelle! I imagine sparkling wine would be great in these! Let me know if you end up giving it a try. :)

      ~A

  4. Tash — January 2, 2010 @ 3:11 pm (#)

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

    • ali — January 2, 2010 @ 5:25 pm (#)

      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!!

      ~A

  5. sweetbird — January 2, 2010 @ 4:38 pm (#)

    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?

    • ali — January 2, 2010 @ 4:58 pm (#)

      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. ;)

  6. Gala — January 6, 2010 @ 9:49 am (#)

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

  7. Cally — January 7, 2010 @ 2:10 am (#)

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

  8. The Food Hunter — January 8, 2010 @ 4:31 pm (#)

    Looks delicious.

  9. Mandie @ (roaring)mama — January 8, 2010 @ 5:10 pm (#)

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

  10. Louise — January 11, 2010 @ 9:47 pm (#)

    Ali

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

  11. Rara — January 12, 2010 @ 11:21 am (#)

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

    • ali — January 12, 2010 @ 1:17 pm (#)

      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! :)

      ~A

  12. erin — January 12, 2010 @ 2:20 pm (#)

    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)

  13. Ossetra Kaviar — January 18, 2010 @ 7:11 am (#)

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

  14. Tia — February 6, 2010 @ 4:32 pm (#)

    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!

  15. Jen — February 13, 2010 @ 12:11 pm (#)

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

  16. Melissa — February 21, 2010 @ 8:10 am (#)

    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:http://foodiesatworkdotcom.blogspot.com/2010/02/shirley-temple-cake.html

  17. Tashina — February 24, 2010 @ 11:05 pm (#)

    These sound SO good! Thank you for sharing!

  18. Michelle — March 23, 2010 @ 5:27 pm (#)

    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.

  19. Erin — April 3, 2010 @ 9:57 pm (#)

    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!

  20. Indianapolis Wedding Cakes — May 2, 2010 @ 7:02 pm (#)

    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!

  21. Bernardo Whitaker — July 6, 2010 @ 12:35 pm (#)

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

  22. Miriam — July 6, 2010 @ 3:25 pm (#)

    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!

  23. sarah — July 16, 2010 @ 10:46 pm (#)

    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!

  24. Sixthirtythree — July 25, 2010 @ 6:42 pm (#)

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

  25. Betty Kaufman — August 18, 2010 @ 2:23 pm (#)

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

  26. Adam Salverson — September 18, 2010 @ 11:09 pm (#)

    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.

  27. Amy — October 20, 2010 @ 8:26 am (#)

    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.

  28. Kerstin — November 9, 2010 @ 3:31 pm (#)

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

  29. Carrie Spruce — November 23, 2010 @ 6:36 am (#)

    These are seriously spectacular! Well done :)

  30. Amy C — November 30, 2010 @ 2:03 pm (#)

    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!

  31. cynthia — December 28, 2010 @ 5:11 pm (#)

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

  32. Andrea — December 29, 2010 @ 12:07 am (#)

    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!

  33. The Green Beet — December 29, 2010 @ 4:25 pm (#)

    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

  34. Trisha — January 1, 2011 @ 1:01 pm (#)

    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.

  35. cathy — January 14, 2011 @ 9:14 pm (#)

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

  36. Ariana — January 16, 2011 @ 12:30 pm (#)

    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!!

  37. Carmen — January 17, 2011 @ 2:18 am (#)

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

  38. Laura — February 2, 2011 @ 7:45 am (#)

    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?

  39. Tickle pink cupcake — February 9, 2011 @ 10:14 pm (#)

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

  40. Leigh — February 25, 2011 @ 10:03 pm (#)

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

  41. Leigh — March 2, 2011 @ 10:55 am (#)

    Just wanted to let you know I tried your recipe and really enjoyed it! I wrote about it here: http://leighbakes.wordpress.com/2011/02/28/champagne-cupcakes-for-oscar-night/ Thanks for sharing!

  42. Jill — March 6, 2011 @ 2:21 am (#)

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

  43. Joanna — April 13, 2011 @ 2:32 pm (#)

    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!

  44. Jenn — April 13, 2011 @ 7:02 pm (#)

    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.

  45. Heidi — April 27, 2011 @ 9:17 am (#)

    I made these cupcakes for Easter and everyone ate them vs a chocolate sufflé. 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.

  46. Tammy — May 1, 2011 @ 7:54 pm (#)

    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!

  47. allison @ thesundayflog — May 20, 2011 @ 11:02 am (#)

    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!!

  48. Krissyp — June 9, 2011 @ 5:35 am (#)

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

  49. Kim — June 9, 2011 @ 3:17 pm (#)

    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!

  50. Na — July 7, 2011 @ 10:03 pm (#)

    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!

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