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.
Interested in trying these..what brand of champagne would you recommend using? I am not a champagne drinker at all and not sure which brands would be ‘sweet’…Thanks!
A friend of mine who knows I bake cupcakes just sent me this link. These look awesome! I made some pink champagne cupcakes from a different recipe, but they started with a mix (as do many of my recipes, although I am trying to branch out into TFS – totally from scratch). In fact, my “logo” is a picture of my pink champagne cupcake. I’m wondering though, do you actually taste the champagne in the cake? I’ve noticed that when I make a “cocktail” cupcake, of which I have done many, you don’t really taste the liquor in the cupcake itself. I add it to the filling and frosting and sometimes do a glaze on top of the liquor. Also, how do you keep your frosting from being too soft when you add the liquid? Thanks for your reply! I want to try this one for sure!
This was a recipe I posted on Allrecipes quite some time ago. I am so happy you enjoyed them.
i made these cupcakes last night (frosting them tonight), and i “sampled” three of them. they were DELICIOUS! light and fluffy from the whipped egg whites, and you could totally taste the champagne. i actually used raspberry sparkletini from verde and they turned out amazing. thanks for the great recipe!!
Thanks so much for the recipe! I made three different kinds using your base recipe and they were all a hit. I hope you don’t mind but I shared it on my own blog and linked it back to your site. Thanks again!
I made these cupcakes for Easter and everyone ate them vs a chocolate sufflé. I’m going to make these again for the Royal Wedding Party that I’m hosting this Friday at 2am our West Coast Time. They will be a big hit since we have to get up early.
I made this recipe and it was not what I had hoped for. The batter was really thick and chunky after folding in the eggs whites and had a salty flavor. I added some fresh strawberry puree and mixed using the mixer to thin it out and add some flavor and sweetness. It helped and was much better but still needed something. The frosting had some zing but was good. I only added 3 cups of sugar vs the 3.5 cups it listed. Still like the idea and will try to find ways to come up with what I need. The photo is beautiful and definitely not trying to be disrespectful, just my experience.
I made these using a vanilla frosting recipe that was similar to the above recipe, except with milk instead of champage. I altered it to make it orange frosting by substituting orange extract for vanilla and it was delicious!
The cupcakes were good – LOVED the idea of champagne cupcakes and with the orange frosting I called them mimosa cupcakes. I think next time I will experiment with the wet to dry ingredient ratio, though. They tasted good, but they were more dry and dense than I prefer. Still, a great idea for a different cupcake!
WOW!!! These turned out great! They were light and fluffy for me without altering the recipe! Everyone will love these at the party tomorrow!!!
Just wanted to let you know I tried your recipe and really enjoyed it! I wrote about it here: https://leighbakes.wordpress.com/2011/02/28/champagne-cupcakes-for-oscar-night/ Thanks for sharing!