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champagne filled cupcakes

Champagne Cupcakes

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!
Course Dessert
Cuisine American
Keyword champagne, cupcakes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 cupcakes
Calories 449kcal
Author Dorothy Kern
Cost $15


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.)


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