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champagne filled cupcakes
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5 from 5 votes

Champagne Cupcakes Recipe

Make Champagne 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!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 449kcal
Author: Dorothy Kern
Cost: $15

Ingredients

For the cupcakes:

  • 2 cups (248g) all purpose flour
  • ⅓ cup (42g) cornstarch
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • ¾ cup (170g) unsalted butter softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (237ml) champagne bubbly; not flat

For the soak:

  • ¼ cup (60ml) champagne
  • ¼ cup (50g) sugar

For the frosting:

  • 1 cup (113g) unsalted butter , softened
  • 5 cups (565g) powdered sugar
  • 2 tablespoons (30ml) champagne
  • 2-4 tablespoons (30-60ml) heavy whipping cream

Instructions

  • 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.)

Video

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 66g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 81mg | Potassium: 112mg | Fiber: 1g | Sugar: 52g | Vitamin A: 616IU | Calcium: 43mg | Iron: 1mg