Champagne and bubbly lovers out there, this one is for you! These Sparkling Champagne Cupcakes make the perfect New Years Eve dessert. They’re fluffy, moist, and topped with an easy-to-make Champagne Buttercream Frosting.
Happy almost 2021 my friends! What a year 2020 has been. Focusing on the positives–this was the year I started this blog, took food photography classes, learned how to properly use a DSLR (newsflash: auto-shooting mode is not the way to go), moved to a new apartment, and learned to spend time with friends virtually rather than in person.
One thing that hasn’t changed is me drinking a lot of bubbly right before New Years. Whether it be Champagne, Prosecco, Cava, or Sparkling Wine, I always look forward to buying myself a really nice bottle at the end of December to ring in the new year.
And since I love baking, it only makes sense to add some bubbly right into the desserts I bake.
Champagne Cupcakes
These Champagne Cupcakes start with a classic vanilla cupcake base, but uses sparkling wine rather than milk in the batter. This infuses a subtle aromatic sweetness that comes through nicely. The cupcakes are fluffy, moist, and also very easy to make. If you like vanilla cupcakes and champagne, then you’ll love these!
Frost them with a fluffy Champagne Buttercream Frosting and you have yourself a perfect New Years Eve dessert!
However, important note–champagne is good any time of the year and therefore you should absolutely make these year-round.
What Kind of Champagne Should I Use?
I would recommend using something medium-sweet end. In addition, you do not have to actually use champagne! While champagne has turned into a catch-all word for sparkling wine, it is actually a specific sparkling wine from the Champagne region in France. Depending on how much sugar is added during fermentation, it can range from very dry to sweet.
If using champagne, I recommend a sec or demi-sec, both of which are on the sweeter end but are not the sweetest possible options.
You can also use Prosecco (Italian sparkling wine) or a generic sparkling wine at the store. I made the ones pictured in this post with the Barefoot Bubbly Moscato Spumante, which has crisp apricot and peach flavors.
How To Make Champagne Cupcakes
Step 1: Whisk together the dry ingredients, including flour, baking powder, baking soda, and salt.
Step 2: Beat butter, a neutral oil, and sugar together until they become light and fluffy. Then add an egg, two egg whites, some vanilla extract, and some Greek yogurt (or sour cream).
Step 3: Finish the batter by mixing in half of the flour, the bubbly, and then the remaining flour. Use a flexible rubber spatula to fold in the flour until it is just combined. Make sure to not over-mix the batter, otherwise the cupcakes will end up tough and chewy instead of light and fluffy.
Step 4: Bake the cupcakes for 19-21 minutes. You can test if they are done by gently tapping the tops with the soft part of your finger. They should bounce back instead of sink.
Step 5: Make the frosting by whipping butter, powdered sugar, salt, vanilla, some milk, and of course champagne until light and fluffy.
Step 6: Frost the cupcakes! I used Wilton’s M1 tip and a piping bag for these, but you can use a knife or any other tip you have on hand. Enjoy!
May I also recommend having one of these cupcakes with a glass of bubbly on the side?
Are These Alcoholic?
The cupcake themselves are not since the alcohol bakes off in the oven. However, there is a small amount of alcohol in the buttercream frosting. If that makes you uncomfortable, then you can simply substitute milk and make a classic vanilla buttercream.
Did You Make This Recipe?
If so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your Sparkling Champagne Cupcakes!
And for more cake and cupcake recipes, follow this link!
Sparkling Champagne Cupcakes
Ingredients
Cupcakes
- 1½ cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- ¼ cup canola or avocado oil
- 1 cup granulated sugar
- 1 egg + 2 egg whites, at room temperature
- 2 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- ½ cup sweet champagne or sparkling wine
Champagne Frosting
- ½ cup unsalted butter (one stick), softened
- ¼ tsp salt
- 2½ cups confectioners (powdered) sugar
- 3 tbsp champagne or sparkling wine
- 1 tsp vanilla extract
- ½ tbsp heavy cream or whole milk
Instructions
- Preheat your oven to 350°F and place a liner in each well of a cupcake pan.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set this aside for now.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and oil on medium-high speed for 1½-2 minutes, or until light and fluffy. Then, add the vanilla, egg, two egg whites, Greek yogurt, and continue beating until smooth.
- Turn your mixer to low speed. Add half of the flour mixture, then the champagne, and then the remaining flour. Once you have added the last of the flour, turn the mixer off and use a flexible rubber spatula to fold the remaining flour in until it is just combined. Do not overmix the batter.
- Divide the batter between the cupcake tins. This should make 12 cupcakes. Bake for 19-21 minutes, or until the tops are set and spring back when you tap them. Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Make the frosting. Once again in a stand mixer fitted with the paddle attachment, beat the butter and salt together until smooth and combined. Then add the remaining ingredients and continue beating on medium-high speed until the frosting is light and fluffy.
- Frost the cupcakes with a knife or piping bag and enjoy with a big glass of bubbly! 🙂
Love,
Rools
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