Champagne Cupcakes Recipe

Champagne Cupcakes
Champagne Cupcakes
Bring in the new year with a bang with these delicious cupcakes.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick unsalted butter, softened
  • 1 c sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ¾ c all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ c sour cream
  • ½ c champagne

Frosting ingredients

  • 2 sticks unsalted butter, softened
  • ½ tsp vanilla extract
  • 3 to 4 c powdered sugar
  • 3 to 5 tbs champagne


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Beat the butter and sugar together on a high speed until light and fluffy. Add the vanilla extract.
  3. Beat in the eggs one at a time until well incorporated.
  4. In a separate bowl mix together the flour, baking powder and salt.
  5. In a separate bowl, gently combine the sour cream and champagne together.
  6. Slowly add the flour mix, alternating with the champagne mix, ending with the flour mix. Mix until just combined ensuring you do not over mix.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer them to a wire rack to cool.
  9. To make the frosting, cream the butter until pale and fluffy.
  10. Add the vanilla and two cups of the powdered sugar and mix until fluffy.
  11. Add about half of the champagne, and depending on your desired flavor and consistency, either add more powdered sugar or champagne to the frosting.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.