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
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 20 cupcakes 1x
Description
These classy, delicious cupcakes are super easy to make! Detailed recipe and photographs included.
Ingredients
Scale
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
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.
Planning on making these tomorrow for NYE. I know the champagne mostly cooks off. Would you let kids eat them though?
I made this recipe but turned it into a cake a few years ago for my birthday. Now that social distancing is a thing, I’m gonna make cupcakes and deliver them to my friends with a little bottle of champagne for my birthday. Very excited!
Lovely recipe! Everyone at the New Years Eve party I went to loved them!
Stumbled on this recipe yesterday and made them last night. All I can say is ABSOLUTELY FABULOUS!! I bake a lot and these are delicious. I followed the directions exactly and only used just a little less champagne in the frosting because I reached the texture I needed. I used a pink moscato champagne.
Yummy..
Any recommendations on adding chocolate or raspberries to the recipe?
Thank you so much for such a great and fun recipe. The cake was really springy and bouncy. And I replaced all champagne with prosecco, but it still worked perfectly. The one thing that I would suggest is in the 3rd paragraph (where you fold in the eggs). I think that was supposed to be beat in a beater because folding them is impossible, but once I put them in a beater they worked perfectly. Thank you so much!