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
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
Did you make this?Let me know how it turned out in the comments below!
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.
These look gorgeous… I’ve decided I need to try them!! Wish me luck :)
Wow, just a few ajustments, only because of the altitude, and cake flour so yummy
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?
This sounds amazing! I was wondering would a white zinfandel work as well?
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!!
Great!!!!! words cant explain how wonderful the cupcakes tasted.
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.
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
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!
going to bake some now! Can’t wait to taste.