If you’re looking for a festive dessert for New Years Eve, Valentine’s Day, or just for someone who loves champagne, try my Champagne Cupcakes!
These are easy vanilla cupcakes flavored with champagne and topped with a delicious champagne buttercream. These are the perfect celebration cupcakes!
I love bubbles! Prosecco is my favorite, but champagne will do in a pinch. (Prosecco is just Italian champagne; it’s less sweet which is what I prefer.)
I’ve started brainstorming New Years Eve desserts because I’m hosting again and these cupcakes were something that I knew I wanted to make!
They’re like a white cupcake with champagne frosting – if you love champagne you’ll love these!
These delightful cupcakes are perfect for NYE but also for any celebration. I could see making these for Valentine’s Day or an anniversary or wedding. The champagne buttercream is BOMB, if I do say so myself.
What is a Champagne Cupcake?
Basically these are my yellow cupcakes and I’ve edited the recipe to add champagne! They’re moist and fluffy and perfect for any party.
How do you make cupcakes with champagne?
This is a basic cupcake recipe but instead of adding milk, I added champagne! All you need to make these cupcakes are:
- Baking Powder
Why did you put cornstarch in your cupcakes?
I recently wrote a post about cake flour and learned that you can make your own with flour and cornstarch. I decided I wanted to try cake flour in cupcakes, but didn’t have any, so I added cornstarch to my recipe.
I’m not calling for cake flour in the recipe because I didn’t use it – and haven’t tried it – and I’m pretty sure most people have cornstarch in their pantry (and not cake flour).
What kind of champagne is best for cupcakes?
Really, you should get the kind of champagne you like. There is enough sugar in the cupcake that you can use a drier bubbly if that’s what you have (I used extra dry).
Just use a bottle that you have on hand and make sure it’s still bubbly – not flat! The bubbles help the cupcake be nice and moist and fluffy.
Keep the cupcakes moist and up the champagne flavor with a champagne simple syrup!
While the cupcakes are baking, I made a champagne simple syrup with bubbly and sugar. Heat it until the sugar is dissolved and then let it cool. Drizzle it over the warm cupcakes to keep them moist and add tons of flavor!
How do you make champagne buttercream?
It’s easy – I just added some champagne in place of some of the heavy cream in my normal vanilla frosting recipe.
There are only about 2 tablespoons of champagne in the frosting, but just be careful because, since the frosting is not cooked, the alcohol is there. These are adult only cupcakes!
Where will you serve them?
Other recipes that would be great for a celebration:
Have you made this recipe?
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For the cupcakes:
- 2 cups all purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup champagne bubbly; not flat
For the soak:
- 1/4 cup champagne
- 1/4 cup sugar
For the frosting:
- 1 cup unsalted butter softened
- 5 cups powdered sugar
- 2 tablespoons champagne
- 2-4 tablespoons heavy whipping cream
- Preheat oven to 350°F. Line cupcake pans with liners.
- Whisk flour, cornstarch, salt, and baking powder in a medium sized bowl. Set aside.
- Cream butter and sugar in a large bowl with a hand mixer (or use an electric stand mixer fitted with the paddle attachment). Beat until butter is light and fluffy, then mix in eggs, one at a time. Beat in vanilla extract.
- Add flour mixture and champagne and mix slowly just until batter is combined.
- Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick comes out clean from the center of the cupcake.
- While the cupcakes are baking, place the soak ingredients (champagne and sugar) in a small pot. Heat over medium-low heat until it starts to boil and the sugar has dissolved. Let cool.
- To make frosting: beat butter until creamy in a large bowl with a and mixer (or use an electric stand mixer fitted with the paddle attachment), then slowly mix in the powdered sugar, 1 cup at a time. Add the champagne and vanilla, then add 1 tablespoon of heavy whipping cream at a time until frosting is desired consistency.
- When the cupcakes come out of the oven, brush the syrup over the top of the warm cupcakes. Cool completely before frosting.
- Frost cupcakes as desired. (For the look in the photos, use a Wilton 1M tip and gold sanding sugar.)
Nutritional information not guaranteed to be accurate
Make these cupcakes for a celebration! These homemade white cupcakes are filled with champagne and topped with a champagne frosting. They’re an easy cupcake recipe perfect for a party, Valentine’s Day or a NYE dessert!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 18, 2019