Elegant Champagne Cupcakes with Champagne Buttercream

Sharing is caring!

These easy Champagne Cupcakes are moist, rich, and bursting with champagne flavor. Topped with a silky Champagne Buttercream, they are perfect for New Year’s Eve, Valentine’s Day, or any other celebration!

Cupcakes used to have the reputation for typically being associated with kids’ birthday parties or PTO bake sales. Now, though, you can find cupcakes of all kinds featured in bakeries. Special events like weddings are serving cupcakes to their guests in place of the large, fancy cake.

There’s such a wide variety of ‘grown-up’ cupcake flavors available now, like Honey Lavender, S’mores, even Chocolate Bacon. However, for something really special, and definitely made for adults, why not a Champagne Cupcake?

These Champagne Cupcakes are an easy dessert that’s always a winner. They are fluffy, moist, and have a rich buttery flavor. These champagne cupcakes with champagne buttercream frosting are perfect for any special occasion, especially New Year’s Eve or Mother’s Day!

How to Make Champagne Cupcakes with Champagne Buttercream

Links may be commissioned

Cupcake Ingredients:

• ¾ cup unsalted butter, room temp (1 1/2 sticks)
• 1 ½ cups sugar
• 3 large eggs, room temp
• 2 teaspoons vanilla extract
• 2 tbsp Champagne 
• 1¼ cups sour cream, room temp
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Champagne Buttercream Ingredients: 

• 1 cup butter, softened (2 sticks)
• 3 ½ cups confectioners sugar, sifted
• 1 teaspoon cream
• 2 teaspoons Vanilla Extract 
• 2 teaspoons Champagne 
• 1/8 teaspoon salt

Cupcake Directions:

1. Preheat the oven to 350°
2. Line 2 muffin tins with cupcake liners
3. Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
4. In a bowl, cream butter and sugar with a electric mixer until its light and fluffy. 
5. Begin to add the eggs, one at a time, to the creamed butter mixture. Mix to combine after each one you add. 
6. Add the vanilla, sour cream, champagne, and vanilla extract to the wet ingredients. Mix well until combined.
7. Reduce the mixer speed to low and add in the flour, ½ cup at a time. 
8. Add in the last bit of flour by hand with a spatula until just combined. 
9. Fill the cupcake tins 2/3 of the way full. Bake at 350 degrees for 14-18 minutes or until a toothpick inserted into the center comes out clean. 
10. Cool for 2 hours before frosting.

Buttercream Directions:

1. In the bowl of a stand mixer cream butter, sugar and salt on medium-high speed until well combined. 
2. Add cream, Vanilla Extract, and Champagne and continue to beat until light and fluffy.
3. Frost the cupcakes starting in a circle on the outer ring and begin to work your way in till you reach the center and form a peak 

Are Champagne Cupcakes An Adult Only Dessert?

While some of the alcohol does bake out of the champagne while the cupcakes are baking, there still will be some alcohol that remains. Plus you have the alcohol that is mixed into the frosting. How much remains after cooking will definitely vary, but yes, it is safe to bet that these are alcoholic and should only be served to the 21+ crowd.

If you are wanting to up that champagne flavor even more for a special occasion, you can make a simple syrup with sugar and champagne. Heat that mixture slowly until the sugar is dissolved; then let it cool.  Brush the tops of the warm cupcakes prior to frosting.

What Kind of Champagne Is Best For Baking?

Honestly, any type of champagne will work, even the drier varieties if that’s what you have on hand. The cupcakes and buttercream should have enough sugar in them to balance out that dryness. I honestly would use whatever you have in your cabinet or fridge or if you are having to purchase, grab one that’s inexpensive. Just make sure the bubbly is at room temperature and not flat before using in the recipe.

More Perfect Party Ideas:

• Make Your Own Disco Ball
• Handmade Gifts for Mother’s Day
• Low Calorie Cocktails for Valentine’s Day

See? You can bake cupcakes from scratch. It’s not that hard, and they’re delicious.

If you’re looking for some other great cupcakes, check out these ones from some of my blog friends

Houseful of Nicholes – Red Velvet Cupcakes
In the Kids Kitchen – Narwhal Cupcakes
Kiss My Tulle – Doctored Up Cake Mix Chocolate Cupcakes with Strawberry Buttercream Frosting
Someday I’ll Learn – Coffee Cupcakes
Sugar Spice and Glitter – White Chocolate Cupcakes

Yield: 24 cupcakes

Champagne Cupcakes with Champagne Buttercream

Print

These easy Champagne Cupcakes are moist, rich, and bursting with champagne flavor. Topped with a silky Champagne Buttercream, they are perfect for New Year’s Eve, Valentine’s Day, or any other celebration!

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 2 hours 20 minutes

Total Time 2 hours 48 minutes

Ingredients

• ¾ cup unsalted butter, room temp
• 1 ½ cups sugar
• 3 large eggs, room temp
• 2 teaspoons vanilla extract
• 2 tbsp Champagne
• 1 ¼ cups sour cream, room temp
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting

• 1 cup butter
• 3 1/2 cups Confectioner's Sugar
• 1 teaspoon cream
• 2 teaspoons champagne
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees,
2. Line 2 muffin tins with cupcake liners
3. Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
4. In a bowl, cream butter and sugar with a electric mixer until its light and fluffy. 
5. Begin to add the eggs, one at a time, to the creamed butter mixture. Mix to combine after each egg. 
6. Add the vanilla, sour cream, champagne, and vanilla extract to the wet ingredients. Mix well until combined.
7. Reduce the mixer speed to low and add in the flour, ½ cup at a time. 
8. Add in the last bit of flour by hand with a spatula until just combined. 
9. Fill the cupcake tins 2/3 of the way full.
10. Bake at 350 degrees for 14-18 minutes or until a toothpick inserted into the center comes out clean. 
11. Cool for 2 hours before frosting.

For the frosting

1. In the bowl of a stand mixer cream butter, sugar and salt on medium-high speed until well combined. 
2. Add cream, Vanilla Extract, and Champagne and continue to beat until light and fluffy.
3. Frost the cupcakes starting in a circle on the outer ring and begin to work your way in till you reach the center and form a peak 

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 176mgCarbohydrates: 40gFiber: 0gSugar: 29gProtein: 2g

Nutritional information is provided as a courtesy, and may not be accurate.