Ring in the new year with delicious champagne cupcakes, the perfect midnight snack to accompany your toast. These sweet treats add sparkle to the celebration and are the ideal way to start the year with pure, decadent indulgence!
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Best Champagne Cupcakes
Cupcakes are a top crowd-favorite dessert. These champagne cupcakes are perfect for New Year’s Eve parties, weddings, birthday parties, and anniversaries. Personally, I think they are best to pair specifically with your midnight toast on NYE, bridal showers, and 50th birthday parties!
What are champagne cupcakes?
Champagne cupcakes are typically variations off vanilla cupcakes. In the case of this recipe, it’s a homemade vanilla cake and frosting recipe that are both flavored with champagne.
This recipe was inspired by the many standard champagne cupcake recipes out there. A lot use a box cake with a homemade icing (or frosting. I’m from the South so “frosting” is not natural for me ). Some even use a homemade champagne reduction right before the homemade champagne frosting.
This recipe features homemade cupcakes with homemade frosting no reduction. While champagne is used in both, the flavor is light.
Ingredients Needed
You will need the following to make these cupcakes with champagne:
- baking basics: unsalted butter, sugar, salt, milk, oil, flour, baking powder
- vanilla
- egg whites
- champagne
- powdered sugar
- gold assorted sprinkles
CC Tip: Let your cold ingredients come to room temperature before you begin.
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Champagne Cupcakes
Create your festive masterpieces using the following steps!
- Prepare. Preheat the oven to 350 degrees Fahrenheit. Line two standard muffin pans with cupcake liners.
- Make the cupcakes. Combine the softened butter, vanilla, and sugar in a stand mixer bowl. Cream until smooth.
- Add in the oil, milk, champagne, and egg whites. Mix until combined.
- Add in the flour, baking powder, and salt. Mix on low until combined. Then, bump up the speed to medium and mix until smooth, scraping the sides often.
- Divide the batter between the cupcake liners filling each about ½ to ⅔ full.
- Bake the cupcakes. Bake in the preheated oven for 14-16 minutes or until the edges are golden. Be sure to test with toothpick or cake tester and that it comes out clean. Allow to cool before decorating.
- Make the icing (frosting). Combine the softened butter, salt, vanilla, and about half of the powdered sugar in another stand mixer bowl. Mix on low until combined.
- Add in the remaining powdered sugar and about half of the champagne. Mix on low until combined. Bump up the speed and mix on medium until whipped and smooth. Scrape the sides often. Add additional champagne if needed.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop of frosting on each cupcake.
- Decorate with gold sprinkles.
Frequently Asked Questions – Champagne Cupcakes
Store them in an airtight container in the refrigerator for up to 2 days.
Yes! You can freeze them (before or after icing) for up to three months in a freezer-safe container. Before serving, let thaw completely in the refrigerator overnight and then let them sit out to bring to room temperature.
Yes, they contain alcohol as champagne is alcohol. However, most (but not ALL) of the champagne will cook out of the cupcake batter. The champagne remains in the icing but it’s very minimal per cupcake and isn’t enough to cause one to become tipsy or drunk.
Yes, you can use prosecco or sparkling wine but I personally haven’t tried this.
Want to Change it Up?
If you want to change these up, replace the champagne with prosecco or sparkling wine. If you don’t like the taste of champagne (or alcohol in general), replace the champagne in the frosting with milk for a non-boozy version.
You can also change up the sprinkles to put your personal touch on the presentation. A couple of recommendations are these New Year sprinkles and/or this edible gold dust. Add other decorations like firework toppers or NYE toppers for additional fun!
More Cupcake Recipes
Best Champagne Cupcakes
Equipment
- 2 muffin pans standard size
Ingredients
Cupcakes
- ¾ cup unsalted butter softened
- 1 ⅔ cups sugar
- 6 egg whites
- 1 teaspoon vanilla
- ½ cup champagne
- ½ cup milk
- ¼ cup oil
- 2 cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Icing/Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3-4 tablespoons champagne or milk for non-boozy
- gold assorted sprinkles or New Year sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two standard muffin pans with cupcake liners. Set aside.
- Combine the softened butter, vanilla, and sugar in a stand mixer bowl. Cream until smooth.¾ cup unsalted butter, 1 teaspoon vanilla, 1 ⅔ cups sugar
- Add in the oil, milk, champagne, and egg whites. Mix until combined.½ cup champagne, ½ cup milk, ¼ cup oil, 6 egg whites
- Add in the flour, baking powder, and salt. Mix on low until combined. Then, bump up the speed to medium and mix until smooth, scraping the sides often.2 cups flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Divide the batter between the cupcake liners filling each about ½ to ⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the edges are golden. Allow to cool before decorating.
Frosting/Icing
- Combine the softened butter, salt, vanilla, and about half of the powdered sugar in another stand mixer bowl. Mix on low until combined.1 cup unsalted butter, ½ teaspoon salt, 1 teaspoon vanilla, 4 cups powdered sugar
- Add in the remaining powdered sugar and about half of the champagne. Mix on low until combined. Bump up the speed and mix on medium until whipped and smooth. Scrape the sides often. Add additional champagne if needed.3-4 tablespoons champagne
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop of frosting on each cupcake.
- Decorate with gold sprinkles.
Notes
Nutrition
Nutritional information accuracy not guaranteed.
