Champagne Cupcakes

Yesterday, I featured some of the details from our black and white party on New Years Eve. In addition to fashioning some festive decor to go along with the theme, I whipped up some super festive Champagne Cupcakes. During my quick trip to Michael’s the day of for party supplies, I found some black and white cupcake wrappers and a collection of cake sugars/sprinkles in silver, black, and white. Perfect!

I found the following recipe for Champagne Cake on All Recipes. Rather than make one whole cake, I simply divided the batter for cupcakes filling each cup about 2/3 of the way. I also knocked down the cook time from 25 minutes to approximately 20 minutes. Additionally, I did not have time to make my own butter cream frosting but luckily, I had a container of pre-made butter cream frosting hanging out in the pantry. I mixed approximately 4 tablespoons of champagne into the frosting before topping the cupcakes. It added just another hint of champagne flavor. Delish.


Champagne Cupcakes

(yields approximately 24 cupcakes)

2 3/4 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup unsalted butter

1 1/2 cups white sugar

3/4 cup sweet champagne (I used Barefoot Bubbly Pink Moscato Champagne) plus approximately 4 tablespoons to mix with the frosting

6 egg whites

1 container pre-made butter cream frosting


Preheat oven to 350 degrees F. Line cupcake pan with liners. In a large bowl (I used my Kitchen Aid stand mixer for this) cream together butter and sugar until light and fluffy. In a separate bowl, sift together flour, salt, and baking powder. Blend flour mixture and champagne, alternating the two ingredients, into the creamed butter and sugar until incorporated.


In another large bowl (I used my handheld mixer with whisk attachment for this step) beat egg whites until stiff peaks form. Fold egg whites into the batter. Fill cupcake liners until they are approximately 2/3 full and bake for about 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool.


When you are ready to frost and decorate, mix approximately 4 tablespoons of champagne into frosting before finishing the cupcakes. Garnish with sprinkles if desired.

champagne-cupcakes-5I’d love to hear from you if you’ve tried this recipe or something similar! While the cupcakes turned out great, I did feel they were a bit on the dense side so I’m open to other recipes or suggestions for the future. Finally, I was not compensated for featuring or using products such as my Kitchen Aid stand mixer (just a proud owner of one) or Barefoot Bubbly (just a wino who likes to swig a little champagne while baking).

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