Stuffed Champagne Cupcakes
Delightfully indulgent and perfect for celebrations, these Stuffed Champagne Cupcakes bring a touch of elegance to your dessert table. Each fluffy, moist cupcake is infused with the subtle sparkle of champagne, creating a unique and sophisticated flavor profile that’s sure to impress. The magic doesn’t stop there—these cupcakes are filled with a creamy champagne-infused center made with cream cheese and whipped to perfection, adding a rich and luxurious surprise in every bite. Topped optionally with a swirl of whipped cream and a sprinkle of edible gold sprinkles, these visually stunning treats are as beautiful as they are delicious. Easy to prepare in under an hour, they’re ideal for weddings, New Year’s parties, or any time you want to toast with something sweet. Indulge in the decadence of these champagne cupcakes for a dessert that’s as celebratory as it is irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Champagne
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 0.5 cup Heavy cream
- 1 cup Powdered sugar
- 4 ounces Cream cheese (softened)
- 2 tablespoons Champagne (for filling)
- 1 tablespoon Edible gold sprinkles (optional, for garnish)
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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract and champagne until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
While the cupcakes cool, prepare the filling by beating the cream cheese, heavy cream, champagne, and powdered sugar together in a medium bowl until smooth and fluffy.
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, making a hole about halfway deep.
Spoon or pipe the champagne cream filling into the holes of the cupcakes, making sure each is filled to the top.
Optional: Garnish the cupcakes with a swirl of whipped cream and sprinkle of edible gold sprinkles for an elegant touch.
Serve immediately or store in the refrigerator in an airtight container for up to three days.
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 474.7 g | 173% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 324.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 239 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 626 mg | 13% | |
*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.
