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: 20 cupcakes 1x
Description
These classy, delicious cupcakes are super easy to make! Detailed recipe and photographs included.
Ingredients
Scale
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
Instructions
- 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.
Notes
Recipe adapted from AllRecipes
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.
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!
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!
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.
These sound SO good! Thank you for sharing!
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:https://foodiesatworkdotcom.blogspot.com/2010/02/shirley-temple-cake.html
I made these today! I will let you know how it turns out!
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!
good recipe! ;-). I enjoy studying your web log. Where did you buy this lovely website design from? Greetings from sweden.
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)
Wow it looks great and inspiring as well. I wonder, can I replace the champagne with Baileys?
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