Elegant Champagne Cupcakes Recipe

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A fancy yet approachable dessert is always a plus. These champagne cupcakes with champagne buttercream frosting are perfect for that, and a great wedding cake alternative.

Pretty much everyone likes cake. And the natural progression to that is that people like cupcakes. After all, they’re basically individual sized cake that you can hold in your hand. It’s portable cake, if you will.

More and more, I’m noticing that weddings and special events are serving cupcakes to their guests, rather than having a fancy cake that they serve.

I definitely see the appeal of this. You can offer a whole slew of cake flavors, like Honey Lavender, Key Lime, or even just a good old fashioned chocolate cupcake. However, for something really special, why not gild the lily a little? Offer something really amazing, and oh so tasty. How about a Champagne cupcake?

Oh yeah…this cupcake actually has champagne in the batter and the frosting. It’s perfect for a special occasion like a bridal shower, an elegant gathering, or as a wedding cupcake.

Can you freeze champagne cupcakes

Yes, you can definitely freeze these champagne cupcakes. The best way to do so is to keep the cake and the champagne buttercream frosting separate. Let the champagne cake cool completely, then freeze on something like a cookie sheet or shallow baking dish. Once they’re completely frozen, put the unfrosted cupcakes into a freezer safe container, in a single layer. If you want to add multiple layers, place a piece of parchment paper between the layers of frozen cupcakes.

Elegant Champagne Cupcakes Recipe

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

For the champagne buttercream frosting: 

• 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

Preheat the oven to 350°

Line 2 muffin tins with cupcake liners

Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.

In a bowl, cream butter and sugar with a electric mixer until its light and fluffy. 

Begin to add the eggs, one at a time, to the creamed butter mixture. Mix to combine after each one you add. 

Add the vanilla, sour cream, champagne, and vanilla extract to the wet ingredients. Mix well until combined.

Reduce the mixer speed to low and add in the flour, ½ cup at a time. 

Add in the last bit of flour by hand with a spatula until just combined. 

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. 

Cool for 2 hours before frosting.

Frosting Directions: 

In the bowl of a stand mixer cream butter, sugar and salt on medium-high speed until well combined. 

Add cream, Vanilla Extract, and Champagne and continue to beat until light and fluffy.

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 

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

Champagne Cupcakes

Print

Looking for a special occasion dessert? Why not try these Champagne Cupcakes with Champagne Buttercream? They're delicious, easy to make, and feel oh so special.

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

In the bowl of a stand mixer cream butter, sugar and salt on medium-high speed until well combined. 

Add cream, Vanilla Extract, and Champagne and continue to beat until light and fluffy.

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.