Champagne Cupcakes
Elevate your celebrations with these decadent Champagne Cupcakes, a recipe that combines elegance and indulgence in every bite. Made with sparkling champagne (or your favorite prosecco), these light and fluffy cupcakes are infused with bubbly goodness that adds a subtle, sophisticated flavor. The moist cupcakes are crowned with a luscious champagne-infused buttercream frosting, which can be tinted with a touch of pink food coloring for an extra festive flair. Perfect for weddings, New Year's Eve parties, bridal showers, or any occasion that calls for a little sparkle, these cupcakes are as fun to make as they are to eat! Garnish with edible glitter or pearls for a dazzling finishing touch that will leave your guests in awe. Ready in just 40 minutes, this recipe yields 12 irresistibly festive treats that are sure to make any event unforgettable.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Sparkling champagne (prosecco or sparkling wine also works)
- 0.25 cups Milk
- 2 cups Confectioners' sugar
- 0.5 cups Unsalted butter (softened, for frosting)
- 3 tablespoons Champagne (for frosting)
- 2 drops Pink food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract.
Alternate adding the dry ingredients and the wet ingredients (champagne and milk) to the butter mixture. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the confectioners' sugar and mix on low speed until incorporated.
Add the champagne and beat on high speed for 2-3 minutes, or until the frosting is fluffy. If desired, add 1-2 drops of pink food coloring and mix until the color is evenly distributed.
Frost the cooled cupcakes using a piping bag or an offset spatula. Optionally, garnish with edible pearls, sprinkles, or a small piece of edible glitter for an elegant touch.
Serve and enjoy your festive champagne cupcakes!
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 598.8 g | 218% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 454.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
