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.
I have a friend who wants a champagne cake, and this recipe looks the yummiest! Any changes other than baking time suggested for cake instead of cupcakes?
very delicious blog, water flows through mouth
hats off ……
I have to try these, they sound delish!!!
I’m curious as to why you 6 eggs are needed. Would it hurt the cupcake to reduce that number to 4 or 5? Thanks and I’m looking forward to testing this recipe out.
This has to be my favorite cupcake recipe ever. These cupcakes and the frosting were amazing. I made them for New Year’s, and I spiced them up with a sabayon filling. Additionally, I made a mimosa variety with an orange cream cheese frosting. You can read about it here. https://mymesstheirkitchen.blogspot.com/2012/01/new-years-cookin-eve-champagne-cupcakes.html
This sounds like a great recipe and I am going to try it with Strawberry Champagne! I hope it turns out well! Happy New Year!!
~Fran
I made these cupcakes for a bridal shower. I used prosecco with a peach jam reduced with grand gala filling. They were our own Bellini cupcakes and taste wonderful!
Do you think I could make this as a cake? I would love to do it for an upcoming wedding. Do I have to adapt the time? and oven temp?
Look lovely! I plan to try this weekend. Why use AP flour? I use cake flour in almost all of my recipes….
I made these earlier today iwth Renault Blueberry Champagne…YUM! I’m thnking about having my wedding cake made withth is recipe…
Oooh – blueberry champagne sounds amazing! So glad you enjoyed them! :)
~A