Decadent Champagne Cupcakes Recipe

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Ready to elevate your dessert game? These champagne cupcakes are the perfect indulgence for any celebration. Imagine light, fluffy cupcakes infused with sparkling wine, topped with a rich champagne buttercream. They’re not just a treat; they’re an experience that will impress your guests and add a touch of glam to your gatherings.

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These cupcakes offer a delightful balance of sweetness and sophistication, making them a must-have for birthdays, weddings, or just because. The subtle flavor of champagne in both the cake and frosting creates a luxurious bite that dances on your palate.

The Ultimate Champagne Cupcakes

These champagne cupcakes are moist, airy, and bursting with a hint of bubbly flavor. Topped with a creamy champagne-infused buttercream, they are perfect for toasting life’s special moments.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2-3 tablespoons champagne or sparkling wine
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
  • Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Add Eggs and Champagne: Beat in the eggs one at a time, then mix in the champagne and vanilla extract until well combined.
  • Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the champagne and vanilla extract, mixing until smooth and fluffy.
  • Frost the Cupcakes: Once the cupcakes are cooled, generously frost them with the champagne buttercream

Notes

Fat: 10g
Protein: 2g
Carbohydrates: 38g