Cupcakes are great for any occasion, but when you celebrate the holidays (like New Year’s Eve) you want to take them from bland to amazing. These Champagne Cupcakes are easy to make, but they look super fancy. They’re rich and buttery, with a moist and fluffy texture. Simply mix your cupcake ingredients together — which includes champagne — and cover with your sweet frostings. With a few golden sprinkles, they are ready to lighten up any festive table. Serve these alcohol-filled cupcakes on top of a champagne flute for an impressive dessert presentation. Make sure to bake up these Champagne Cupcakes for your next occasion!
Mix all dry ingredients for the cupcake, then add all wet ingredients. Bake while you prepare the frosting. Beat the butter with powdered sugar and use it to decorate the cupcakes. Sprinkle with golden sprinkles and serve!
These cupcakes are boozy and do contain alcohol that won’t completely cook off. This makes them perfectly suitable for adults, but not so much for the kiddos! If you want to make them more boozy, poke them with a few holes after baking, and pour over champagne to soak in.
For a quick shortcut, use a vanilla box cake mix and replace the water with champagne. You can use rosé champagne for the cupcakes, which will go lovely with a white chocolate frosting.
To make vegan champagne cupcakes, use a vegan cupcake recipe, and replace the liquids with champagne or prosecco.
Use rosé champagne (pink champagne) for the filling. Top with a white chocolate frosting, and decorate with fresh strawberries. Add a few drops of red food coloring to the batter and the frosting. Freeze-dried strawberries combined with metallic edible sprinkles will look great on the pink cupcakes!
Instead of a buttercream frosting, pipe meringue over the cupcakes and bake.
Add champagne extract to the buttercream frosting, and use as a filling. You can also use custard as a filling.
Get creative with festive cake toppers. Look for sparklers, festive words, and various colors sprinkles.
These Champagne Cupcakes can be stored in an airtight container for up to 3 days. Do not store them in the fridge, as this will cause them to dry out.
Add the flour, sugar, and baking soda to a large mixing bowl and stir to combine.
Add the melted butter, olive oil, champagne, and eggs, and whisk.
Add the vinegar and whisk again.
Add the mixture to the muffin mold with cupcake liners. Bake at 180°C/350°F for 15 min.
Beat the butter with powdered sugar. Pipe the buttercream on the cupcakes and add some golden sprinkles.
Make sure that you don’t use flat champagne (i.e., no bubbles), as this will result in dryer cupcakes.